I really try to contain myself when it comes to spending money on healthy “snack foods” at the grocery store. There are so many more nutritious options out there these days than there used to be (hello, coconut butter squeeze packs!) that it’s easy to just pile them up in my cart. I do have a frugal side, though, even when it comes to food…which I am more than willing to pay good money for. To save a few bucks and keep myself from snacking all day, I usually save the store-bought snack foods for special treats or for when I’m traveling.
About a week ago, I treated myself to one of my favorite healthy snacks: Go Raw Pizza Flax Snax. They’re so crunchy and really do taste like pizza. Although I could have easily eaten the entire bag over the course of a day, I controlled myself and spread it out across a week to savor every bite. As I nibbled on my delicious pizza bites, I got to thinking: why have I never made my own pizza crackers before?
So into the kitchen I went, using the bag of Flax Snax as my inspiration for this recipe. My crackers are quite a bit different in appearance (and they’re not raw because I don’t have a dehydrator…yet), but the flavor is similar and my homemade crackers are equally addicting!
To make these healthy crackers, you don’t need anything more than some seeds and some spices from your cupboard. The crackers are not only nut-free, but also egg-free and vegan. To give them that earthy pizza flavor, I used a blend of fennel seeds, Italian seasoning, chili powder, and garlic powder. Sun-dried tomatoes add texture and a little sweetness.
Fennel is one of my favorite ingredients, both in its dried seed form and in its fresh bulb form. It infuses so much flavor into these crunchy crackers. I dare you to stop at just one! Well, actually I don’t. Because that would just be mean.
Serve these crackers with cut up veggies as a nutritious snack. They’re so flavorful, they don’t even need dip. But if you’d like a little something creamy to spread on top, try one of these nutritious dairy-free spreads:
- ¼ cup sun-dried tomatoes (not oil packed)
- ½ cup raw sunflower seeds
- ½ cup raw pumpkin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon salt-free Italian seasoning
- ½ teaspoon granulated garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon sea salt
- 1 tablespoon raw sesame seeds
- Preheat the oven to 350ºF.
- Place the sun-dried tomatoes in a bowl and cover them with hot water. Set aside to soak for 10-15 minutes.
- In a food processor fitted with the steel blade, combine the sunflower seeds, pumpkin seeds, fennel, Italian seasoning, garlic powder, chili powder, and salt. Process for 30 seconds.
- Drain the sun-dried tomatoes, reserving the liquid. Chop the tomatoes and add them to the food processor along with the sesame seeds. Pulse until sun-dried tomatoes are reduced to small flecks and incorporated into the seed mixture. With the machine running, slowly add 2 tablespoons of the reserved tomato liquid. Process until a rough dough forms.
- Transfer the dough to a large sheet of parchment paper. Use your hands to pat it into a thick rectangular mass. Place another piece of parchment on top of the dough. Roll out the dough to about ⅛-inch thickness. The thinner you roll it, the crispier your crackers will be. Remove the top sheet of parchment paper. Trim any jagged edges with a pizza cutter.
- Transfer the dough, parchment paper and all, to a baking sheet. Use the pizza cutter to cut the dough into cracker shapes. Bake for 15-20 minutes, rotating the pan once halfway through, until golden brown and firm to the touch. Cool completely on the baking sheet, then break along the pre-cut lines into crackers. Store in an airtight container at room temperature.