Love The Taste Of Pizza But Not Really Into The Doughy Gluten-Derived Crust? Make These Gluten-Free Pizza Crackers From Great Gluten-Free Vegan Eats, A Tasty Cookbook By Vegan Blogger Allyson Kramer.

Love the taste of pizza but not really into the doughy gluten-derived crust? Make these gluten-free pizza crackers from Great Gluten-Free Vegan Eats (Fair Winds Press, June 2012) by Allyson Kramer, founder of the blog ManifestVegan.com. Kramer launched her vegan blog in 2009 and found out shortly thereafter that she has celiac disease. Since then, she has been crafting gluten-free vegan recipes and is a respected authority on vegan and gluten-free cuisine.
Love the taste of pizza but not really into the doughy gluten-derived crust? Make these gluten-free pizza crackers from Great Gluten-Free Vegan Eats (Fair Winds Press, June 2012) by Allyson Kramer, founder of the blog ManifestVegan.com. Kramer launched her vegan blog in 2009 and found out shortly thereafter that she has celiac disease. Since then, she has been crafting gluten-free vegan recipes and is a respected authority on vegan and gluten-free cuisine.

Pizza Crackers

Recipe from Great Gluten-Free Vegan Eats by Allyson Kramer.

Yields about 70 crackers

Ingredients:

  • 2 cups (260 g) chickpea flour

  • 1/2 cup (65 g) sorghum flour, plus more for rolling

  • 1/2 cup (65 g) potato starch

  • 1/2 cup (65 g) nutritional yeast

  • 1 teaspoon xanthan gum

  • 1 teaspoon sea salt

  • 2 to 3 teaspoons ground pizza seasoning, plus more for sprinkling

  • 1/ 3 cup (80 ml) olive oil

  • 1/4 cup (60 g) tomato paste

  • 3/4 cup (180 ml) cold water


Directions:

  1. Preheat the oven to 350 degrees F (180 degrees C, or gas mark 4).

  2. In a large bowl, combine the chickpea flour, sorghum flour, potato starch, nutritional yeast, xanthan gum, salt, and pizza seasoning until well mixed.

  3. Using a large spoon, stir in the olive oil, tomato paste, and cold water. Mix until very well combined. Turn the dough out onto a lightly floured surface and knead just until the dough is uniform in texture and color.

  4. Add a little more flour to your rolling surface and pat out the dough to about 1 inch (2.5 cm) thick. Sprinkle the top with a touch more sorghum flour and flip over.

  5. With a lightly floured rolling pin, roll out the dough until it is about 1/8-inch (3 mm) thick. Use a circular cookie cutter or a pizza wheel to cut out 1-1/2-inch (3.8 cm) shapes of dough. Sprinkle with additional pizza seasoning.

  6. Use a flat metal spatula to scoop up the shapes and place on an ungreased baking sheet, spacing them about 1 inch (2.5 cm) apart.

  7. Bake for about 30 minutes, flipping once halfway through the cooking time. The crackers will have a reddish hue (from the tomato paste) but should be slightly puffy and golden brown on both sides when they are done. Depending on the size of your baking sheets and oven, you may need to make 2 or 3 batches of crackers.

  8. Let cool completely. Stored in an airtight container, these will keep for up to 1 week.


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