Pizza Crackers




Approximately 40 crackers cut into 1 in x 2 in rectangles



Approximately 40 crackers cut into 1 in x 2 in rectangles

All the flavors of pizza but in cracker form! These gluten-free crackers are great to add to a dip platter or cheese board.

Print Recipe


  1. Preheat the oven to 375°F.
  2. In a medium bowl, whisk together all the dry ingredients. Set aside.
  3. Make the flax egg by mixing the flaxseed with the cold water. Let stand for 5 minutes to thicken.
  4. In a small bowl whisk together the remaining wet ingredients.
  5. Make a well in the middle of the dry ingredients and pour the wet ingredients in, gently mixing until dough comes together into a ball.
  6. Let the dough rest in the refrigerator for 10 minutes.
  7. Place a piece of parchment on the countertop, cutting a second piece the same size to sandwich the dough between to prevent sticking. Begin by flattening the dough with your hands on the parchment paper. If it is too sticky, sprinkle with a little teff flour. It may crack a little at the sides when you are pushing it out, but just mold this back into shape with your hands.
  8. Once it is less than an inch thick, place the second piece of parchment on top and begin evenly rolling the dough out with a rolling pin. You may have to stop and peel back the top layer, pushing any cracks back together. Once you have rolled it out to about 3mm thick you can remove the top piece of parchment and score the cracker into whatever shape you like – squares, rectangles, or triangles.
  9. Slide the crackers on the parchment onto a large sheet tray. If you do not have a tray large enough, cut the parchment carefully in two and split between two trays.
  10. Bake in preheated oven for 15-20 minutes, or until golden and crisp. Watch carefully at the 15-minute mark as the crackers can burn easily and you may need to remove the edge crackers first if they are thinner and have cooked faster.
  11. Allow to cool and enjoy with dips!
All the flavors of pizza but in cracker form!


Dry Ingredients

  • ½ cup Maskal Teff® ivory flour (plus some extra for rolling out dough)
  • ½ cup almond flour
  • ½ cup brown rice flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cracked black pepper
  • 1 teaspoon onion powder
  • 2 teaspoon Italian blend dried herbs
  • ½ teaspoon oregano
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon nutritional yeast

Wet Ingredients

  • 1 flax egg (1 tablespoon ground flaxseed mixed with 2 tablespoons cold water)
  • 3 tablespoons olive oil
  • 4 tablespoons ice-cold water
  • 2 teaspoons apple cider vinegar
  • 1½ tablespoons tomato paste
  • 8-10 fresh basil leaves, chopped very finely
  • 1 clove garlic, finely grated

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