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.
- 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
- 2 ounce Monterey Jack cheese
Heat oven to 350°F. Cut two pieces of parchment paper the size of a baking sheet.
Add all ingredients to a medium bowl. Stir with a spoon until well combined. Finish mixing with your hands until dough is formed.
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.
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.
Transfer the parchment paper onto a baking sheet and bake for 25 minutes.
Remove from the oven and allow the crackers to cool completely (they will crisp as they cool).
Store in a sealed container at room temperature for up to three weeks or in the freezer for even longer!
Calories: 144kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 316mg | Fiber: 2g | Sugar: 1g