Flax Seed Pizza Crackers

Name: Flax Seed Pizza Crackers
Yield: Makes 40 crackers
Ingredients: 4 large fresh basil leaves; 1½ tsp Italian seasoning blend; 1 tsp fennel seeds; 1 tsp fine sea salt; ¼ tsp freshly ground black pepper; ¾ cup/80 g almond flour (or ½ cup plus 2 tbsp/80 g blanched, slivered almonds, ground in food processor); ¾ cup/80 g almond flour (or ½ cup plus 2 tbsp/80 g blanched, slivered almonds, ground in food processor); ½ cup/60 g chickpea flour; ½ cup/75 g golden or regular flax seeds; ½ cup/75 g golden or regular flax seeds; ⅓ cup/75 ml hot tap water; ⅓ cup/55 g chopped oil-packed sundried tomatoes, plus 1 tbsp reserved oil; ⅓ cup/55 g chopped oil-packed sundried tomatoes, plus 1 tbsp reserved oil; ⅓ cup/25 g grated pecorino romano cheese; 2 garlic cloves, chopped

Preparation info

Makes
40
crackers

Difficulty
Easy

Appears in

Crackers & Dips

By Ivy Manning

Published 2013

About

The dough for these crackers is held together with flax seeds, which become slightly gelatinous when soaked briefly. That gelatin helps bind the ingredients together without gluten, while the sundried tomatoes, Italian seasoning, and aged cheese give them loads of “junk food” flavor, without any of the junk.

Ingredients

½ cup/75 g golden or regular flax seeds
⅓ cup/

Snack
Gluten-free
Pizza
Vegetarian
Cookies

Method

Preheat the oven to 325°F/165°C/gas 3. Cut a piece of parchment paper to fit your baking sheet. Place the flax seeds and hot water in the food processor bowl and let them soak until all the water has been absorbed and the mixture is gelatinous, 15 minutes.

Add the sundried toma