This gluten free cracker recipe is easy to make; the resulting crackers are crunchy and will fulfill your need to snack. Bonus points because they taste like pizza!
Want to try your hand at another homemade cracker? Try these homemade cheese crackers.
For all of you people thinking “Crackers?? Is she crazy? Who has time for that?” let me tell you that my sixteen-year-old has taken to making homemade crackers. By himself. With no help from me. And the last time he did, he insisted that his older brother come watch, just so he could show him how easy this gluten free cracker recipe is to make.
(Note that older brother was much more interested in how they tasted than how easy they were to make.)
The Handcrafted Pantry
Ready to DIY your pantry with healthier ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade.
Easy gluten free cracker recipe
It took me about 15 minutes to get these ready to go into the oven. I used a food processor to mix the dough. If you don’t have a food processor, here’s what I recommend. Mix the flours and butter together as thoroughly as possible with a pastry blender or wooden spoon, then get your hands in there. Use your hands to really mash the butter into the flour, then add the remaining ingredients, again using your hands to combine the ingredients well. No Italian seasoning on hand? Stir in some dried basil and rosemary.
5 Easy Steps to Transform Your Pantry!
Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.
Roll the dough for this recipe thinly. This makes for crispy gluten free crackers. It’s likely that edges of the rolled dough will be thinner than the center. This is okay, but keep an eye on the crackers as they cook and remove those if they are done before the thicker crackers.
Store these gluten free crackers in an airtight container. And feel free to double the recipe if your food processor bowl is large enough. You’ll be glad you did!
★ Did you make this gluten free cracker recipe? Don’t forget to give it a star rating below!
- ½ cup sorghum flour, (plus more for rolling out dough)
- ¼ cup coconut flour
- 1/4 cup cold butter, cut into small pieces
- 1 cup shredded mozzarella cheese
- ½ teaspoon sea salt
- ½ teaspoon Italian seasoning
- 10 slices nitrate-free gluten free pepperoni
- 3-4 Tablespoons cold water
- Combine flours and butter in the bowl of a food processor. Pulse several times, then add cheese, salt, Italian seasoning, and pepperoni. Pulse until crumbly. Add almost all of the water and process just until the ingredients come together, adding remaining water as necessary.
- Preheat oven to 350º.
- Sprinkle a baking sheet with sorghum flour. Use your hands to form dough into a ball, sprinkle liberally with flour, and then gently roll dough out into a thin sheet (use more flour to prevent sticking if needed). Aim for no more than 1/8-inch thick; too thin is preferable to too thick.
- Use a pizza cutter to cut into one-inch squares. Sprinkle with coarsely ground salt, if desired.
- Bake for 25 to 30 minutes, until crackers are lightly browned and crisp. Break the crackers apart and cool. Any that don't feel crisp enough should be popped back in the oven for another five minutes or so. Crackers not eaten immediately (ha!) can be stored in an airtight container.
If you don't have a food processor, mix the flours and butter together with a pastry blender or wooden spoon, then use your hands to combine the butter into the flour thoroughly. Add the remaining ingredients, again using your hands to combine the ingredients well.
Keep an eye on the crackers as they cook; remove any that begin to brown before thicker crackers.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 148Total Fat: 10gSaturated Fat: 6gUnsaturated Fat: 0gCholesterol: 28mgSodium: 310mgCarbohydrates: 8gFiber: 1gProtein: 4g
Originally published August 2011; this post has been updated.