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Gluten Free Pizza Crackers

These gluten free pizza crackers make the perfect on-the-go snack or lunch addition that your kids will love without filling them up on empty calories.

Gluten Free Pizza Crackers. Fun and easy gluten free pizza crackers that are allergen friendly, filled with vegetables and perfect for picnics and on-the-go snacks.

School is ending.  Summer is starting.  That means lots of time outside and outings to the park, the zoo, etc.  Kids are bound to get hungry while you are out having fun.  So healthy, portable snacks are a must.  Pizza crackers are just what you need.

With lots of herbs and a pinch of sugar these crackers have the flavor of pizza without the mess.  You don’t even need cheese!  What you do need are a few simple ingredients, including vegetables.  Pizza crackers have the “cheese” and sauce baked right in.

This is a great snack when you are looking for something that is not sweet and can fill a little belly.  Pizza crackers also work well for an easy lunch.  Pizza crackers, cheese slices and some veggies with dip provide a well balanced meal whether you are eating at home or having a picnic at the park.

Gluten Free Pizza Crackers. Fun and easy gluten free pizza crackers that are allergen friendly, filled with vegetables and perfect for picnics and on-the-go snacks.

No need to worry about your kids sharing their crackers with a friend.  Pizza crackers are very allergen friendly with no gluten, dairy, nuts, corn, soy or eggs.  So everyone can enjoy them.

One of the best parts about pizza crackers is that they have lots of vegetables baked in.  Squash or pumpkin gives the orange “cheese” color.  Tomato sauce boosts the pizza flavor.  You can try swapping some of the squash for another vegetable as well and create pizza crackers in all sorts of colors!

Gluten Free Pizza Crackers. Fun and easy gluten free pizza crackers that are allergen friendly, filled with vegetables and perfect for picnics and on-the-go snacks.

If your kids are old enough to help in the kitchen they can make these crackers with you.  Simply add all of the ingredients to a bowl, mix, roll, cut and bake.  It is a great way to help them practice reading directions and measuring.

One batch makes around fifty crackers, depending on how big or small you cut them.  If your kids are like mine and can eat quite a few at a time you can make a double or triple batch.  Extras can be stored in the cupboard for several weeks or in the freezer for several months.  Bake a big batch once and enjoy homemade crackers for a while.

The base recipe is dairy free.  But you can add some finely grated cheese to bump up the pizza flavor if you can have dairy.  You can also swap all purpose or whole wheat flour for the gluten free flours.

Gluten free pizza crackers make a great, on-to-go snack or easy lunch addition for all of your summer fun.  Eat them plain, with cheese slices or dipped in hummus or guacamole.  You can’t go wrong with pizza crackers.

Gluten Free Pizza Crackers. Fun and easy gluten free pizza crackers that are allergen friendly, filled with vegetables and perfect for picnics and on-the-go snacks. FOOD - Gluten Free Pizza Crackers. Fun and easy gluten free pizza crackers that are allergen friendly, filled with vegetables and perfect for picnics and on-the-go snacks. http://www.superhealthykids.com/gluten-free-pizza-crackers/

Mary is a Christian, a wife, a mother and a lover of real food that works hard every day to nourish her growing family in spite of struggles with infertility and allergies.  She blogs about her journey and life with three kids at Homemade Dutch Apple Pie.

Gluten Free Pizza Crackers

Ingredients
  • 1/2 cup – rice flour, white
  • 1/2 cup – flour, gluten free
  • 1/2 teaspoon – sugar
  • 1/2 teaspoon – sea salt
  • 1/2 teaspoon – basil, dried
  • 1 1/2 teaspoon – oregano, dried
  • 1/4 teaspoon – rosemary, dried
  • 1/4 teaspoon – garlic powder
  • 1 tablespoon – olive oil
  • 1/4 cup – pumpkin, canned
  • 1 tablespoon – tomato sauce
  • 1/4 teaspoon – baking soda
  • 1/4 cup – Monterey Jack cheese, shredded
Directions
  1. Heat oven to 350°F. Cut two pieces of parchment paper the size of a baking sheet.
  2. Add all ingredients to a medium bowl. Stir with a spoon until well combined. Finish mixing with your hands until dough is formed.
  3. Place the dough on one piece of parchment paper, and place the other piece of parchment paper on top. Roll the dough between the parchment paper until very thin, about 1/4" thick.
  4. Remove the top parchment paper, and cut the dough into squares using a knife or pizza cutter. Sprinkle additional sea salt on top if desired.
  5. Transfer the parchment paper onto a baking sheet and bake for 25 minutes.
  6. Remove from the oven and allow the crackers to cool completely (they will crisp as they cool).
  7. Store in a sealed container at room temperature for up to three weeks or in the freezer for even longer!
Feel free to substitute the gluten free flour with all-purpose or whole wheat if desired. Also, 1 tablespoon of the pumpkin can be replaced with any other pureed vegetable of choice.   

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18 Comments

Laura

I’m so excited to make these with my girls! Quick question: when you freeze them how do you thaw them? Do they lose their crispness after being frozen? Thanks 🙂

Reply

Just take them straight from the freezer and enjoy 🙂 They thaw in a few minutes and taste just the same.

Reply
Shannon

Can you use regular whole wheat flour instead of the white rice flour and tapioca flour?

Reply
star

Hi, I don’t have both white rice flour and tapioca flour, should I use 1 cup of plain flour then? do you know the difference with whole wheat flour and wholemeal flour?

Reply
Crystal

Is that correct that this recipe needs 1/16 of a cup of tomato sauce? How do I measure that? Lol. I have to make these. They sound so delicious!

Reply
Joanne Conway

I made these and they were great and crispy out of the oven, but have turned chewy once they cooled down. Still delicious though. Will attempt again and try to roll them thinner I think.

Reply
Ann

When I make the dough it is super crumbly and will not stay together like dough. What am I doing wrong?

Reply

Hmmm…maybe too much starchy flour? It should be half starchy (white) and half whole grain. Else you can always add extra oil or a bit of water until the dough holds together.

Reply
Kelsie

How is this dairy free when there is 1/4 cup of mozzarella in it? Is this something that can be left out?

Reply
Janelisse

That’s exactly what I thought. But there’s a cheese non dairy that you can use and it melts just like dairy one

Reply

These are perfectly fine for a one year old, Sarah. As long as your little one is good with chewing and used to eating solid foods.

Reply

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