Pizza in a cracker

Pizza in a cracker

What shall I take to work to eat my hummus or avo spread with? That is the question that I often face when I prepare my week (I normally make sure I have at least some hummus in the fridge). Most of the time I take rice crackers bought from the store, but a colourful homemade option is better, right?

These crackers have the excellent quality of remiding you of a nice and spicy tomato pizza, without leaving you with that heavy feeling once the  (or rather the ) is eaten.

I found the basic recipe on the healthy living Macedonian-language website Fit Life, and added my twist. Please don’t get all  by the lengthy text, this is actually quite easy to make.

For some 30 medium-size crackers, you will need:

  • 100 grams sesame seeds
  • 100 grams sunflower seeds
  • 200 grams flour (I mixed 100 grams spelt and 100 grams oat flour – next time I will try a different mix to for a gluten-free version)
  • 2 teaspoons baking powder
  • 1 teaspoon Himalaya salt (almost full)
  • 1 teaspoon spicy paprika powder
  • 1 tablespoon cumin seeds
  • 200 ml tomato purée
  • 4 tablespoons olive oil

Start by grinding the sesame and the sunflower seeds, until they become powdery. Then mix them in a large bowl with the rest of the dry ingredients.

When they are evenly mixed, add the tomato purée and the olive oil and mix the whole thing well. It should become a thick dough (if it is too thick, add a bit of the purée, and if too liquidy, a bit of flour). Shape the dough into two large balls. Place one of them on a sheet of baking paper, and cover it with another one or with a bit of sprinkled flower (so that it does not stick when being shaped). Flatten the ball with a rolling pin. In the end, it should not be more than 5 mm thick. Repeat the same for the second ball.

Place the baking sheets with the flattened dough in your oven, which should be heated to 100°C, and bake (or, rather dry) the dough for 20 minutes. Then take it out and cut it into squares or rectangles of the size you like, which should be returned to bake/dry for another 60-90 minutes, until the squares are crunchy. You may want to check them during the process (after 60 minutes) and turn them upside down to make sure they are done on both sides.

Et voilà! Pizza time!

Filed under: Components, Snacks
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