gluten free vegan pizza crackers
SERVES: 60-70 crackers
  • 1 cup Sarah's gluten free flour blend
  • 1/2 cup Bob's Red Mill almond flour
  • 3 tablespoons Bob's Red Mill golden ground flax meal
  • 1 teaspoon ground garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon crushed red pepper flakes {optional}
  • 1/3 cup cold water
  • 1 tablespoon grape seed or olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon pure maple syrup
  • additional sea salt, for sprinkling
  1. Preheat oven to 400 degrees. Line large baking sheet with parchment paper.
  2. Whisk together flour blend, almond flour, flax meal, garlic, oregano, basil, salt, baking powder and crushed red pepper flakes.
  3. In separate bowl, mix together cold water, oil, tomato paste and maple syrup. Add to flour mixture. Stir until dough comes together. If dough seems dry, add an additional 1-2 teaspoons cold water.
  4. Transfer dough to parchment lined baking sheet. Place another piece of parchment paper on top of dough. Roll dough out into a very thin rectangle, about 1/8 inch thick.
  5. Gently peel away top sheet of parchment paper. Using pizza cutter, cut dough into 1-inch crackers. Sprinkle with additional salt.
  6. Bake crackers in oven 15 minutes. Rotate pan and gently separate crackers, using knife or metal spatula. Bake an additional 15 minutes, until golden brown and crispy.
  7. Remove crackers from oven and place on cooling rack. Cool completely. Store in airtight container. Crackers will stay fresh 1-2 weeks.
Recipe by Sarah Bakes Gluten Free at