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Raw Thin Crust Pizza Crackers

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Pizza-Marinara-Crackers-11

Creating new recipes is only half the battle, well not sure I would call it a battle… the other half is coming up with what to name my new creation.   In culinary school we were taught that the name of a recipe ought to reflect what is in the recipe.  Though I do agree with this, it can get quite convoluted at times.    So, in reality I should name this cracker, Garlic and Sun-dried Tomato with Basil, Almond Pulp Based Crackers coated with Sunflower and Sesame Seeds.  Shew.

Pizza-Marinara-Crackers-8I take a step back and envision myself at a potluck and ten different people approach me asking what those amazing, raw crackers are that disappearing like a Blue Light Special at K-Mart…  Would I want to repeat “Oh those are called Garlic and Sun-dried Tomato with Basil, Almond Pulp Based Crackers coated with Sunflower and Sesame Seeds!”…. ten times??!!  Then I ask myself, “Could I even remember what they were called the first time I was asked?”  lol

A recipe name should give a person some sort of hint as to what they can expect.  The word cracker is in the recipe title, so we understand that this recipe will result in a cracker.  But, we need more specific description.   We need a flavor profile, something to get the saliva glands working.  As one of my readers would say… “this recipe makes my cheeks squirt!”

As they were in the dehydrator, the rich aromas of Italian herbs had my tummy grumbling.  I woke up several times throughout the night smelling the sun-dried tomatoes, the garlic and  the oregano, all of which reminded me of my mother’s famous homemade spaghetti, which could easily be doubled as an amazing pizza sauce.   I fell back asleep feeling all warm and fuzzy inside.

BUT, I woke up hungry!  :)  The aromatic scent awakened my groggy head and straight to the pantry I went.  The closer I got to the dehydrators, the more the intense the aromas became.   I took the front door off of the dehydrator and stood there, eyes closed, inhaling deeply, as the warm air brushed over the tops of the crackers, enveloping me in 115 degrees of warm, oooey, gooey, Italian smelling goodness!  I didn’t want to leave that spot for several… days. lol

Pizza-Marinara-Crackers-3I mustered up enough willpower to allow them to cool back down to room temperature. It was time the “snap” test.  With a firm grip, holding the cracker by the left edge and the right edge, I gave it a little upward pressure… SNAP!  Aaah, perfect’o!  I got the smell down, the snap down, now for the taste test.  It took one bite.  As I chewed, I closed my eyes and a smile spread across my lips… it was as though I were eating a thin crust pizza!  I know I got a little winded sharing all of this and I could have just said, “Tastes great!”   But what does that really tell you?  I wanted to take you on a journey before you even started making this recipe.

The key to success in this recipe (any recipe actually) is the quality of ingredients used.   I used cherry tomatoes because they are more on the sweeter side than other varieties.   And since they are the key ingredient for this recipe, please make sure that you start off by using fresh, ripe, tomatoes.  Bland tomatoes make for bland crackers.    Along with fresh tomatoes, I also added in sun-dried tomatoes.   Not only do they give extra texture to the cracker, they are quite intense, concentrated, and slightly salty. Make sure that you don’t use the kind packed in oil or in any liquid.    But do know that you will need to rehydrate these in warm water so that they blend better in the recipe.

For the structure of the cracker I used almond pulp.  I love using this for cracker recipes because it gives the cracker a lightness, firmness, and crunch.   I haven’t tried whole, ground nuts or seeds in this recipe but you are welcome to experiment if you choose not to use nut pulp.   Substitutions will alter the flavor and texture of the cracker.

Ok, it’s time to get “crack-a-laking”!

 Ingredients:Pizza-Marinara-Crackers1

Crackers:

  • 2 1/2 cups halved cherry tomatoes
  • 1/2 cup sun-dried tomatoes, rehydrated
  • 2 Tbsp cold pressed olive oil
  • 1 clove garlic
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp raw agave nectar
  • 1 tsp sea salt
  • 4 cups packed, moist almond pulp
  • 1/2 cup ground flax

Toppings:

  • Black and white sesame seeds
  • sunflower seeds
  • coarse sea salt
  • dried parsley

Preparation:

  1. Rehydrate the sun-dried tomatoes in enough warm water to cover them.  Set aside for 15 minutes or until soft.   Once done, drain the soak water and squeeze out the excess.
  2. In the food processor fitted with the “S” blade, combine the cherry tomatoes, sun-dried tomatoes, olive oil, garlic, oregano, basil, agave and salt.  Process until it resembles a sauce.  Pour into a medium-sized bowl.
  3. Add the almond pulp and flax.  With your hands, mix everything together really well.
  4. Spread the batter out on the teflex sheets that come with the dehydrator.   Spread to about 1/4″ in thickness.   Score the crackers then transfer to the mesh sheet by placing a mesh sheet on top of the batter, followed by another dehydrator tray.  Flip everything over in one fluid motion.  Remove the tray and peel off the teflex.
  5. Lightly press the toppings into the cracker dough with the palm of your hand.
  6. Dehydrate at 145 (F) degrees for 1 hour then reduce to 115 (F) degrees and continue to dehydrate for about 6 -8  hours or until dry.  
  7. Cool to room air temperature and then store in an airtight container for several weeks.

Pizza-Marinara-Crackers-5

The photo above is right after I pulled them out of the dehydrator.

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Served up with a little dollop of Cherry Tomato Marinara and  Vegan Smoke Gouda 

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47 thoughts on “Raw Thin Crust Pizza Crackers

  1. Nicole says:

    Hi Amie,

    Another mouth watering creation, they look delish! How do you determine the caloric content of a dish like this?

  2. Darinka says:

    OMG Amie, i could taste them as I was reading your recipe, I simply must try this pizza crackers as I used to love pizzas…
    Thank you so much for this and all the other wonderful recipes…You are a raw food diva, ;)

    • amie-sue says:

      My description is one of accuracy Darinka. :) I hope you give them a try and enjoy them! Let me know if you. Blessings, amie sue

  3. shawna says:

    You have wowed me again! I always look forward to your posts. You have a beautiful site.

    Just a bit confused. Do we peel the teflex sheet off before any dehydration time? That is how I understood the instructions.

    With Gratitude,
    Shawna

    • amie-sue says:

      Hello Shawna,

      Thank you for the sweet words.

      Sorry for the confusion. I cleaned up the directions a bit, hoping it reads better. Let me know. Have a happy day, amie sue

  4. shawna says:

    I forgot to mention, I am so excited to try to make the cheese you posted yesterday, as well as the smoked gouda(to come). The texture looks amazing!

    Thanks Again,
    Shawna

  5. Lisa Evers says:

    YOU are simply A M A Z I N G !!!!! I LOVE all your recipes and the way you present them… absolutely BEAUTIFUL. Thank You for sharing/giving your passion, you truly are incredible!!!

    • amie-sue says:

      Oh goodness Lisa, hehe Thank you kindly. It is my pleasure and passion to share… so happy that you are enjoying it. Have a great day, amie sue

  6. mari says:

    wow! your crackers look so lovely :)

  7. Ely says:

    Bravo, Amie-Sue,
    Your recipes are so creatives and tasty. Congratulation for your yummy ideas!

  8. Idapie says:

    YUUUUM!!!!! And now I got pretty excited for the upcoming smoked gouda! :D

  9. Debbie says:

    This recipe sounds so delicious. I really have to make these. I am going to try putting them in the dehydrator at 105 degrees in order to have them as a raw food. I’m sure it will take a lot longer.

    • amie-sue says:

      Hi Debbie. I do hope that you give it a try. Anything under 118 degrees is considered raw. If you are referring to my instructions on heating it at first at 145 degrees, please read this post. But in the end, do what is comfortable for you. :) Blessings, amie sue

  10. MartieB says:

    You read my mind! I was hoping you would come out with a savory cracker recipe using almond pulp. I have been making almond milk for my elderly mom and have ended up with bags and bags of almond pulp. I did dehydrate some of the pulp to make flour…will I be able to use the flour or do I need the wet pulp?

  11. wendy says:

    this cracker looks awesome ! I have a problem>lack of alomond pulp. I do have almond meal/flour can I use that instead? Would the mesurments be different or just simply yucky to use ??
    I drool over your displays and have introduced several of them to some of my more accomplished “dehydrating” friends .
    Thanks so much for all you do :D
    In Joy
    Wendy

    • amie-sue says:

      Thank you Wendy. You are very sweet. :) Is your almond flour / meal from just ground nuts. If so, you can use it, the texture will just be different as well as the flavor since it is more concentrated. It won’t be as light and fluffy. Maybe try 2-3 cups of the flour but might have to add a bit more liquid since it is more dry than the moist almond pulp. You will have to tinker with it. :) Let me know if you try. amie sue

  12. Linda St Angelo says:

    Well Amie Sue,

    I am (finally) moved and have my kitchen back in order… Now I see I am going to have to make almond milk(a bunch) so I can do these crackers. The GASDTWBAPBC~~See instead of using the loong name you used you could use the initials…. of course you would have to remember all the initials which is just as taxing on the brain, so definitely in agreement with the name Thin Crust Pizza Crackers…. sounds perfect! LOL I can hardly wait to try these, especially with the cherry tomato marinara. I am going to have to order some powdered agar to try the cheese also. Yum Yum Yum. I have really missed breads & pizza since going back on raw and have never been a big fan of flax crackers, so am really excited about trying these out. Soo glad to be back in the kitchen again (believe me, I never thought I would hear myself say that). ha-ha

    • amie-sue says:

      Welcome “home” Linda! I so happy to hear that you got yourself settled now. :) I kept all the recipes here for you, just as promised.

      Love the idea of initials… but this isn’t no KFC recipe. lol

      I am anxious for you to get back into the groove again. Enjoy and please keep in touch. amie sue

  13. Lyn L. (mom of many) :] says:

    Amie Sue – :] You always know how to make everyone’s day, thank you again!!!!! Yummy !!!!! :] Lyn :]

  14. Dee says:

    I will be making this over the weekend along with your Pepper jack cheese. I wonder if I can use your sunflower seed flour instead of Almond flour which I’m allergic to? I have coconut flour and oat flour which I think will be too heavy. so do you think sunflower seed flour will work?

    • amie-sue says:

      Hello Dee,

      I used almond pulp which is different from almond flour. The pulp gives the cracker a lighter and more airy feel. You can try using ground sunflower seeds, it will change the texture and flavor. Coconut flour is great to use but in small quantities because it is VERY drying. You could also do a mix of oat and sunflower. Worth trying. :) Have fun! amie sue

      • Dee says:

        Amie Sue you are absolutely amazing! I love you and not in a funny way of course…lol!

        I have been eating RAW vegan for 2 years now and it is because of your awesome recipes that I have been able to survive thru the serious cravings for meat and other SAD foods. I have lost over 60lbs since going RAW vegan and gotten rid of all major ailments including 4 large fibroids which the DR said I needed an immediate hysterectomy for..WIth the help of your consistently delicious recipes I have been able to stick to it and continue the healing process..

        I love you!! (did I say that already? :-). These crackers are delicious! I had my doubts at first when I had this gooey mass of reddish looking dough, but I followed your directions to the tee (except I had to substitute the almond pulp for more ground flax and coconut flour since I think I am allergic to almonds)..At first it was dry but I added some coconut water and voila’, it became spreadable…This morning I was greeted with a pleasantly, healthy pizza smell and I rushed to the dehydrator, broke one off, tasted it, and went into a dance..Yeah, they were that good! Then I sliced a piece of your pepper jack cheese I made last weekend and I was in heaven! My 9 year old son even enjoyed them and said it tasted like his favorite pizza flavored wheat thins…It is very crispy and light…Guacamole here we come…

        I would like to make a small donation to you because without you I wouldn’t be able to tolerate this way of life day in and day out..Where can I send it to?

        • amie-sue says:

          Hello Dee,

          You are just to precious. I can’t thank you enough for taking the time to share this with me. It really blessed my heart. :)

          I am so happy and proud of you for turning your health around. You are amazing! The very words that you shared will inspire others and give hope to them.

          Thank you for trusting my recipes and giving them a try. The smell was quite heavenly, wasn’t it? hehe Nothing like awakening all the senses!

          Your so sweet in wanting to send me a small donation, but it isn’t necessary because you have already blessed me here. But if it is heavy on heart to do so, you can email me at amiesue@nouveauraw.com. :) Off to bed I go, plum tuckered out! Sending you hugs and love (but not in a funny way lol) amie sue

  15. Kathryn Knoll says:

    Wow! These are absolutely amazing! I have tried my hand at several cracker recipes from other raw cracker sites, but this is the first time I have found a cracker that is so perfect that I could not stop eating them! You are so generous to share your recipes!Thank you and Blessings!

    • amie-sue says:

      That is awesome Kathryn! Thank you for taking the time to share this with me. It always means a lot. Enjoy! amie sue

  16. Suzanne says:

    I love your recipes. Unfortunately, I have little time to spend in the kitchen. Any quickie recipes for us career
    women?

    Thank you for sharing.

    • amie-sue says:

      Hi Suzanne,

      I understand how hard it can be to find time to make foods from scratch. There are many recipes throughout my site that don’t require dehydrating. Too many to list. Plus I am not sure what type of foods you are looking for, so I might suggest that you look around my site to see what inspires you. Have a blessed day, amie sue

  17. Mary says:

    Hi Amie-Sue,

    I am in the process of making these phenomenal looking crackers. Unfortunately, I am stuck at the almond pulp. I am not sure on how to measure. Should this be packed? I thought I read something earlier on your website…but now that I am in a panic (so to speak), I can’t find it. Please help.

    Thank you!!!!!!

    • amie-sue says:

      Hi Mary,

      Just got your comment… I hope that I am not to late to help. It is packed and moist… sorry. I added that! Good luck, keep me posted… amie sue

      • Mary says:

        Perfect timing Amie-Sue. Thanks for the quick reply. They just went into the dehydrator and I will admit…I giggled on my way there. Can’t wait till tomorrow.

        • amie-sue says:

          Shew, at least you were giggling and not cursing my name. lol I think I can smell those crackers from here. :) yum! Keep me posted! amie sue

  18. Lyn :] says:

    Well good afternoon Amie Sue,

    I had 24 cups of juicing pulp that I had to do something with ( carrots, zuchinni, celery,arugula,chard,spinach,etc.). So I saw this recipe and decided to venture out. I mixed soaked chia seeds with the pulp. I then made your yummy sauce and mixed it in the pulp. I then sprinkled all of the toppings on top! Voila!! A very pretty cracker, that Gene can have (no nuts)!! I know that with juicing, it might not have as much nutritional value left, but – wow -the fiber content will be high – LOL :] !! They smell great, can’t wait!!! You are appreciated more then you will ever know – Thank you , Lyn :]

    • amie-sue says:

      Goodness Lyn, you had been doing some juicing. hehe Good job on experimenting. I can’t wait to hear how they turn out for you. :) I use veggie pulp in crackers too. I just hate to waste anything. hehe Keep me posted dear one. Blessings and hugs, amie sue

  19. Cheynne says:

    Hello, again! OK- I’m going to make these after I run to the store for tomatoes. How many trays does this make? I’m trying to multi-task and dehydrate these with your yummy breadsticks, so I don’t want to make too much of everything for my little 5-tray dehydrator to handle. Oh, shoot- I also need to make more almond crackers to go with your cheesy dip I made last night…. I love your recipes. :)

    • amie-sue says:

      Good day Cheynne,

      Lets see, if you are using the 5 tray Excalibur? Those are smaller trays so it might take up 3 trays. Not 100% sure. But if you need to you can leave some of the batter in the fridge till your machine is free to make more. The batter ought to keep for 1-2 days in the fridge. I love that you are busy in the kitchen creating healthy recipes! Have a wonderful time and know that I am there with you in spirit. Blessings, amie sue

  20. Kathleen says:

    Amazing pizza flavor! I knew they were going to be good by the wonderful aroma filling the house when they were dehydrating. And I love recipes where I can use up some of the almond pulp I have in the freezer. Thank you!

    • amie-sue says:

      That aroma is amazing, isn’t it?! That is usually half the battle in my house… having enough will power to let the food dehydrate before eating it all. hehe Thanks for sharing. amie sue

  21. Marilyn says:

    Hi Aimee-Sue,
    First off, thank you for your beautiful site, all of your hard work and information you provide. I love your creations!! My vote was posted.

    I made these pizza crackers and they were delish, but now I have a slight problem and question. Because these were so good I doubled the recipe the next time and they did not turn out very good. )-:

    Here is what I did different:
    -First time I used almond flour. Next time I used almond pulp. They were very dry and cracked as soon as they started to dry. Do you think I had too much almond pulp? I kind of thought the batter looked drier than previously. Is there a trick to doubling the recipe? Thanks for your help. I want to make these again soon but don’t want to make the same mistakes.

    • amie-sue says:

      Good evening Marilyn,

      Thank you for all your kind words and for the vote. Very sweet of you. :)

      You know, to be honest, come recipes just don’t do well being doubled. I am not sure why that happens but it does. I have been in a that situation too and I was stumped and baffled by it. Also you will get a different outcome between using almond flour and almond pulp.

      My only suggestion is that if you want a double batch, to make the recipe 2x. It may sound like a pain but once you understand the ingredients and process, it goes together fairly quick.

      Have a great evening, amie sue

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