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Pizza Crackers Recipe

Crispy Pizza Crackers Recipe for Quick Snack Bliss

A quick and easy Pizza Crackers recipe that combines a satisfying crunch with vibrant flavors, perfect for snacking during movie nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 crackers
Course: Snacks
Cuisine: Italian
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 2 cups All Purpose Flour or whole wheat flour for added fiber.
  • 2 tablespoons Oil Olive oil recommended.
  • 1 teaspoon Salt Adjust according to preference.
  • 1 teaspoon Red Chilli Flakes Adjust to taste for desired heat level.
  • 1 teaspoon Oregano Dried Italian herbs can be used as an alternative.
  • 1 teaspoon Baking Powder Ensure it's fresh.
  • 1 cup Cold Water Add gradually to form dough.
Optional Seasonings
  • 1/2 cup Grated Cheese For a cheesy twist.
  • 2 tablespoons Black Sesame Seeds Substitute red chilli flakes for added texture.

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Baking Tray
  • Parchment Paper
  • whisk

Method
 

Baking Instructions
  1. Preheat the oven to 180°C (350°F).
  2. In a large mixing bowl, combine all-purpose flour, baking powder, salt, red chili flakes, and oregano.
  3. Add oil to the dry mixture and rub it in until crumbly.
  4. Gradually pour in cold water while kneading to form a soft, cohesive dough.
  5. Cover the dough with a kitchen towel and let it rest for about 5 minutes.
  6. Roll out the rested dough into a rectangular sheet, about ¼ inch thick.
  7. Gently fold the rolled dough over itself to create layers.
  8. Cut the dough into small squares and prick each piece with a fork.
  9. Transfer the cut pieces onto a baking tray and bake for 12-15 minutes until golden brown.
  10. Allow the crackers to cool completely before serving.

Nutrition

Serving: 1crackerCalories: 50kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 100mgPotassium: 30mgFiber: 1gCalcium: 1mgIron: 2mg

Notes

Store in an airtight container for up to one week. For longer storage, refrigerate for about 10 days or freeze for up to 3 months.

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