Vegan Pizza Crackers
Recipe for vegan Pizza Crackers. Easy to make and they're the perfect snack for parties! They contain dried oregano, dried basil, and tomato paste that gives them a typical pizza flavor.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
- 1/2 cup water
- 1 tablespoon tomato paste
- 1 2/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon olive oil
Pre-heat the oven to 400°F/200°C.
Whisk together the water and tomato paste until the tomato paste has dissolved.
In a mixing bowl, combine the flour, baking powder, salt, oregano, and basil. Then add in the tomato paste-water and olive oil. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it's a smooth dough. Add more flour if your dough is too sticky.
On a lightly floured parchment paper, roll out the dough as thin and even as possible.
Cut it with a pizza cutter length- and widthwise.
Carefully pull the parchment paper with the crackers onto a baking sheet.
Bake the cracker in the oven for about 20 minutes (until they get crispy). Let them cool off a bit and enjoy!
Expert tip: This is the most important step. Really take your time rolling out the dough as thin and evenly as possible. Otherwise, your crackers will end up too hard or chewy and unevenly baked.
- The consistency of the dough: Flour, water, even altitude matter when making the dough, so it’s best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you’re not sure, it’s best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.
- The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.
- Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
- Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that’s a good sign! They should get slightly golden/brown. If you’re not sure, they should be crispy to the touch.
Calories: 207kcal | Carbohydrates: 42g | Protein: 5g | Fat: 1g | Sodium: 617mg | Potassium: 188mg | Fiber: 2g | Vitamin A: 1.6% | Vitamin C: 1.1% | Calcium: 7.2% | Iron: 21.6%