Pizza Crackers

If you’re trying to be healthy this January then this recipe for pizza-flavoured crackers is for you! They contain healthy seeds, which are rich in essential fatty acids, and simple herbs and spices that you most likely already have at home. If you try them tag us in a photo on Twitter or Facebook  – we’d love to see your creations!

Note that the yield will depend on the size you make your crackers.


¼ cup soaked sun-dried tomatoes*
½ cup sunflower seeds
½ cup pumpkin seeds
1 tsp fennel seeds
1 tsp dried Italian herbs (you can buy pre-mixed Italian herbs at most supermarkets)
½ tsp granulated garlic powder
½ tsp chili powder
¼ tsp salt
1 tbsp sesame seeds
2 tbsp soak water from the tomatoes*

* The tomatoes need to be soaked in hot water for about 10 minutes – the soak water should be retained for the recipe. It’s best not to choose the ones packed in oil as the crackers can then become too greasy. If you can’t find the dry ones, drain the tomatoes of oil and blot them as best you can with kitchen roll before soaking.

Preparation method

First, preheat your oven to 180 °C/350 °F and while you’re waiting for it to reach temperature blitz the ingredients, excluding the tomatoes and sesame seeds, in a food processor for about 30 seconds. Chop the soaked tomatoes and add them to the food processor with the sesame seeds and pulse so that the tomatoes become little flecks in the mix. With the food processor running, add the soak water from the tomatoes so that you obtain a rough dough.

Using your hands, press the dough onto a large piece of baking (parchment) paper and then add another layer of baking paper on top and roll the dough out with a rolling pin to a thickness of ? inch (if you prefer crispy crackers, roll the dough thinner). Remove the top layer of baking paper and then transfer the dough on the lower sheet of baking paper to a tray and cut with a pizza cutter into crackers of your desired size (you could use a cookie cutter to create neater crackers).

Finally, bake the crackers in the oven for 15-20 minutes until firm to touch and then allow to cool before breaking along the pre-cut lines. Enjoy with hummus, salsa and dips!

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