Gluten Free Pizza Crackers

These gluten free pizza crackers are one of my favorite snack recipes on this site. They’re crispy, cheesy, loaded with pizza flavor, and honestly hard to stop eating once you start.

The idea is simple. Take all the flavors you love in pizza and turn them into a crunchy, bite-sized cracker you can munch on anytime.

And yes, they are 100% gluten free. No special or hard to find ingredients either, just a good gluten free flour blend and a few pantry staples you probably already have.

They bake up golden and crispy in under 20 minutes. Once they cool down, they get that perfect snap that a good cracker should have.

Serve them with some warm marinara sauce for dipping and you’ve got yourself a seriously good snack. Great for movie nights, lunch boxes, or just snacking at your desk.

Why You’ll Love This Recipe

Tastes Like Real Pizza in Cracker Form – The mozzarella and pepperoni baked right into the dough give these crackers an authentic pizza flavor in every single bite.

Incredibly Crispy and Snappy – These crackers bake up golden and shatter with a satisfying crunch that rivals any store-bought cracker you have ever tried.

Perfect Gluten Free Snack – Finding gluten free crackers that actually taste amazing is hard but these homemade ones are better than anything from a box.

Super Simple to Make – You just mix everything in one bowl and roll it out so even beginner bakers can nail this recipe on the first try.

Ingredients

• 1 cup Gluten Free All-Purpose Flour
• 1/3 cup Tapioca Starch
• 1/2 cup Shredded Mozzarella Cheese
• 2 tbsp Finely Grated Parmesan Cheese
• 1 tsp Italian Seasoning
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Salt
• 3 tbsp Olive Oil
• 3 tbsp Cold Water
• 1/4 cup Mini Pepperoni, finely chopped

How to Make

Step 1

Preheat your oven to 350F and line two large baking sheets with parchment paper.

Step 2

In a large bowl, whisk together the gluten free all-purpose flour, tapioca starch, italian seasoning, garlic powder, onion powder, smoked paprika, and salt. Toss in the mozzarella, parmesan, and chopped mini pepperoni, stirring until everything is evenly distributed.

Step 3

Drizzle in the olive oil and cold water. Stir with a fork until the mixture starts to clump, then use your hands to press it together into a cohesive dough. It should hold together without being sticky.

Step 4

Divide the dough in half. Place one piece between two sheets of parchment paper and roll it out to about 1/16 inch thickness. The thinner you roll, the crispier the crackers. Repeat with the second piece.

Step 5

Remove the top parchment from each piece and score the dough into small squares using a pastry wheel or the edge of a spatula. Use a fork to poke a hole in the center of each square.

Step 6

Transfer the parchment with the scored dough onto the baking sheets. Bake for 14 to 17 minutes, rotating the pans halfway through, until the crackers are golden brown and firm to the touch.

Step 7

Let the crackers cool completely on the pans before breaking apart along the scored lines. They will become extra crispy and snappy once cooled. Serve with warm marinara sauce for dipping.

My Tips

Use Cold Water, Not Room Temperature

The recipe calls for cold water and that’s important. Cold water helps the dough hold together without getting too soft or sticky, especially since there’s cheese in there that can start to get greasy if things warm up too much.

If you use warm or room temperature water, the mozzarella will start to soften and melt into the dough. That makes it harder to roll out thin and you won’t get clean scored lines.

Roll the Dough as Thin as You Can

The recipe says 1/16 inch thick, and that’s not just a suggestion. If you leave the dough even a little too thick, the crackers will come out chewy instead of crispy. They might even stay soft in the middle after baking.

Gluten free dough can be a bit crumbly, so rolling between two sheets of parchment paper is the way to go. If the edges crack while you’re rolling, just press them back together with your fingers and keep going.

Take your time with this step. It makes all the difference between a snappy cracker and a dense one.

Chop the Pepperoni Really Small

Don’t just rough chop the mini pepperoni. You want to cut them into tiny pieces, almost like little confetti bits. If the pepperoni pieces are too big, they’ll poke through the dough when you try to roll it thin and cause tears.

Small pieces also distribute more evenly so you get that pizza flavor in every single cracker instead of some with pepperoni and some without.

More Tasty Recipes

• Gluten Free Cheddar Cheese Crackers
• Gluten Free Everything Bagel Crackers
• Gluten Free Rosemary & Sea Salt Crackers
• Gluten Free Pizza Rolls
• Gluten Free Pepperoni Pizza Hot Pockets

FAQ

Can I use a different gluten free flour blend?

You can, but keep in mind that not all gluten free flour blends behave the same way. Some contain xanthan gum or different starch ratios, which can change the texture of your crackers. A blend that already includes tapioca starch might make the dough too sticky, so you may want to reduce or skip the extra tapioca starch in that case.

For the crispiest results, a basic gluten free all-purpose flour blend that uses rice flour as its base tends to work best here. If your dough feels too dry or too wet after mixing, just adjust with a tiny bit more water or flour until it holds together nicely.