These mini pizza crackers are crunchy and they taste just like pizza. I use thyme, paprika, dried onion flakes and some tomato puree to give the pizza taste. Very yummy!
Today I want to share my mini pizza puffs recipe. Lately, I was eating too much 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 Crackers, and the other one is Nigella Sesame Seed Olive Oil Crackers. I use 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 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 Sesame Seed Olive Crackers as a base. I add 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 Olive Crackers‘ base as it calls for less olive oil. I added baking powder again to make the crackers softer. They came out soft, crunchy and light.
Baking powder has big effect on the texture of the crackers. I can say they are mini pizza puffs. So, I call them homemade mini pizza puffs instead of crackers.
I use thyme, paprika, dried onion flakes and some tomato puree to give the pizza taste.
Let’s see the steps;
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 need to flour the work surface, the rolling pin and also sprinkle some flour over the dough. The dough looks sticky but you will roll out very easily. 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 sets and the back of them darkens. 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.
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. Skip that step.
Enjoy!
These mini crackers are crunchy and they taste like pizza!
- 160 g (1 cup and 2 tablespoons) all-purpose flour (dip and sweep)*
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoon 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
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Preheat the oven to 375°F(190C°). Line baking sheet with parchment paper or silicone baking mat. Set aside
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Place the flour, salt, sugar, baking powder, thyme, paprika, dried onion fakes in a big bowl and mix well with a spatula.
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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.
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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.
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Place them on a baking sheet and bake for 9-10 minutes or until the top sets and the back of them darkens. 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.)
*You can click here for dip and sweep method if you use cup measurements.
The calorie information above is an estimate that is provided by an online nutrition calculator.
I bet the smell of these will send everyone flocking to the kitchen! They look so delicious!
Thank you, Amanda!
So delicious!
How my goodness! What a yummy recipe idea. Love how popable they are. Can’t wait to try.
Thank you, Julie!
What a yummy snack! So much better homemade without all those additives. These are gorgeous little bites.
Thank you, Michelle!