These mini pizza crackers are crunchy and they taste just like pizza. You’ll love this pizza cracker recipe that is so easy to make!
Today I want to share my mini pizza crackers recipe. Lately, I was eating too many mini pizza crackers which were not homemade and had additives. This bothered me, and I decided to make my own homemade pizza crackers.
I wanted to make soft and crunchy crackers but at the same time, I wanted them to be light. I have already two savory cracker recipes. One is Sesame Seeds Olive Oil Crackers, and the other one is Nigella Olive Oil Crackers.
I use the same amount of liquid in both recipes. The difference between these two recipes is in the first one I use less olive oil but more water, in the second I use the same amount of water and olive oil. In my testing, when I increased the olive oil, the crackers became softer.
In my first attempt, I used Nigella Crackers as a base. I added baking powder to make it even softer which tasted good. But I wanted to make a lighter cracker so I tried to make it with my Sesame Seed Crackers‘ base as it calls for less olive oil. I added baking powder again to make the crackers lighter.
Baking powder has a big effect on the texture of the crackers. I can say they are mini puffy pizza crackers.
What Gives These Crackers the Pizza Taste
I use thyme, paprika, dried onion flakes and some tomato puree to give the pizza taste.
Let’s see the steps;
How to Make Pizza Crackers
First put the flour, salt, sugar, baking powder, thyme, paprika, dried onion flakes in a big bowl and mix them well with a spatula.
Then, add the olive oil, water and tomato puree and stir well with your spatula. The mixture will look very sticky but keep mixing and bring the dough together with your spatula. You can use your hands too. As you work with the dough, it will become less sticky.
The mixture will be less sticky but still sticky and you may want to add flour but don’t because you don’t need to. You just need to flour the work surface, the rolling pin and also sprinkle some flour over the dough. You will roll out the dough very easily and you won’t even need to flour the rolling pin and the dough again as the rolling pin won’t stick to the dough.
Roll out the dough approximately 1/6 inch (4mm) thick, 10*8 inches (27*20cm) long. Then using your cookie cutter, cut into 1 inch (2,5)circles. Form the leftover dough into a ball and roll out and cut into circles again and repeat this step until no dough remains. Don’t use any unneeded flour when rolling out.
Place them on a baking sheet and bake for 10 minutes or until the top of the crackers are set. This recipe makes 90 small puffs, so you can start to check after 9 minutes, and taste if they bake properly. When you taste it, it has to be soft but a little bit crunchy.
After 10 minutes, turn off the oven and let them stay there for 3-4 minutes for more crunchiness. It can be lightly brown from the edges but the top shouldn’t be brown. You should check your oven regularly.
Remove the mini pizza puffs from the oven and let them cool on the baking sheet for 15 minutes. They will be crunchy as they cool. If you don’t want them to be crunchy, don’t let them stay in the turned-off oven. You can skip that step.
Enjoy your yummy crackers!
Tips
- When you make the dough, the mixture will seem sticky but as you bring the dough together, it will become less sticky. When you flour the work surface, the rolling pin and sprinkle some flour over the dough, it will be enough to roll out the dough easily. Don’t attempt to add excess flour.
- How to Understand if the Crackers are Baked: Almost after baking for 10 minutes, the top of the crackers will be set, they should be soft with little crunchiness. This means you can turn off the oven and let them stay there for an extra 3-4 minutes for more crunchiness. You should check your oven regularly not to overbake. When the edges of the crackers become lightly brown, it is time to remove them from the oven. If you want to make your pizza crackers larger, remember that the baking time will be longer depending on the size.
If you like crackers, you should check my other recipes!
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Mini Pizza Crackers
Ingredients
- 160 g (1 cup and 2 tablespoons) all-purpose flour (dip and sweep)*
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon dried onion flakes
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 37 g (3 tablespoons) olive oil
- 80 g (1/3 cup) water
- 10 gr (2 teaspoons) tomato puree
Instructions
- Preheat the oven to 375°F(190C°). Line baking sheet with parchment paper or silicone baking mat. Set aside
- Place the flour, salt, sugar, baking powder, thyme, paprika, dried onion flakes in a big bowl and mix well with a spatula.
- Add in the olive oil, water and tomato puree and stir well with your spatula. The mixture will look very sticky but as you mix and knead the dough, it will be less sticky. Don't add any flour.
- Flour the workspace, the rolling pin and sprinkle some flour over the dough. Roll out the dough approximately 1/6 inch (4mm) thick, 10*8 inches (27*20cm) long. Use your 1 inch round cookie cutter and cut into 1 inch (2,5)circles. Form the leftover dough into a ball and roll out and cut into circles again and repeat this step until no dough remains. Don’t use any unneeded flour when rolling out.
- Place them on a baking sheet and bake for 10 minutes or until the top of the crackers are set. You can taste to decide if you should turn off the oven: when you taste it, it has to be soft but a little bit crunchy. After you turn off the oven, let them stay there for 3-4 minutes to be crunchy. It can be lightly brown from the edges but the top shouldn’t be brown. You should check your oven regularly. Remove them from the oven and let them cool on the baking sheet for 15 minutes. They will be crunchy as they cool. (If you don’t want them to be crunchy, don’t let them stay in the turned off oven.)
