Grain and Nut Free Pizza Crackers.

photo from dailybites.com

One of my favorite bloggers here has come up with some dynamite grain free  and nut free pizza crackers. I know some people are sensitive to sesame seeds, but you can always leave those out.  This blogger boggles my mind!

Pizza Crackers

Yield: Yield will vary depending on size of crackers

These grain-free crackers pack all of the flavor of pizza into a convenient and portable snack!

Ingredients

1/4 cup sun-dried tomatoes (not oil packed)

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

1 teaspoon fennel seeds

1 teaspoon salt-free Italian seasoning

1/2 teaspoon granulated garlic powder

1/2 teaspoon chili powder

1/4 teaspoon sea salt

1 tablespoon raw sesame seeds

Instructions

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 1/8-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.

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