Gluten Free Pesto Parmesan Crackers

These gluten free pesto parmesan crackers are one of my favorite snacks to make. They’re crispy, full of flavor, and come together with just a handful of simple ingredients.

If you’ve been looking for a good homemade cracker recipe that’s also gluten free, this is it. No weird textures, no bland taste. Just real, satisfying crackers.

The combination of parmesan and basil pesto gives them so much flavor that you honestly won’t miss traditional wheat crackers at all.

They’re perfect for snacking on their own, but they also look and taste amazing on a charcuterie board. Great for hosting or just a chill evening at home.

The whole recipe takes about 30 minutes from start to finish, and the process is really straightforward. Let me walk you through it.

Why You’ll Love This Recipe

Incredibly Crispy and Crunchy – These crackers bake up perfectly crispy with a satisfying snap that rivals any store-bought cracker.

Packed With Flavor – The combo of basil pesto and parmesan gives every bite a bold savory taste you will not stop reaching for.

Perfect for a Charcuterie Board – These green-flecked crackers look stunning on a snack spread and pair beautifully with cheese and dips.

Ingredients

• 1 1/2 cups Almond Flour
• 1/2 cup Finely Grated Parmesan Cheese
• 2 tbsp Basil Pesto
• 1 tbsp Tapioca Starch
• 1 Large Egg White
• 1/4 tsp Salt
• 1/4 tsp Garlic Powder
• 1/4 tsp Black Pepper
• 2 tbsp Pine Nuts, finely chopped
• Flaky Sea Salt, for topping

How to Make

Step 1

Preheat your oven to 325F and line a large baking sheet with parchment paper.

Step 2

In a large bowl, combine the almond flour, parmesan, tapioca starch, salt, garlic powder, and black pepper. Whisk until everything is evenly distributed.

Step 3

Add the basil pesto and egg white. Stir with a fork and then knead with your hands until a smooth, slightly green-tinted dough forms. Fold in the chopped pine nuts.

Step 4

Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thickness. Keep the thickness as even as possible for uniform baking.

Step 5

Remove the top parchment and score the dough into small squares or rectangles. Sprinkle with flaky sea salt and gently press it in.

Step 6

Bake for 15 to 18 minutes, until the crackers are golden brown on the edges and feel firm and dry to the touch in the center.

Step 7

Let the crackers cool completely on the baking sheet before breaking them apart. They will be beautifully flecked with green, loaded with basil and parmesan flavor, and perfectly crispy. Amazing served alongside a charcuterie board.

My Tips

Roll the Dough Evenly

Getting the dough to an even 1/8 inch thickness is the most important step in this recipe. If some areas are thinner and some are thicker, the thin parts will burn while the thick parts stay soft and chewy.

Roll from the center outward in all directions, and keep checking the edges. The edges tend to get thinner faster than the middle, so focus more pressure toward the center as you go.

If the dough keeps sticking to your rolling pin through the parchment, pop it in the fridge for 5 minutes to firm up slightly. It rolls out much easier when it’s a little chilled.

Use Finely Grated Parmesan

The parmesan needs to be finely grated, almost powdery. If you use the bigger shredded kind, the dough won’t come together smoothly and you’ll have chunks of cheese that melt unevenly during baking.

A microplane or the smallest holes on a box grater will give you the right texture. Pre-shredded parmesan from a bag won’t work well here because it has added starches that mess with the dough consistency.

Score Deep Enough Before Baking

When you score the dough into squares or rectangles, press your knife or pizza cutter down firmly so the lines go about halfway through the dough. Light surface scratches will disappear during baking and you’ll have one big sheet that’s impossible to break into clean pieces.

A bench scraper or a sharp knife works better than a pizza cutter here since the dough is sticky and a rolling cutter can drag it. Use a ruler or straight edge if you want really uniform crackers.

More Tasty Recipes

• Gluten Free Cheddar Cheese Crackers
• Gluten Free Rosemary & Sea Salt Crackers
• Gluten Free Everything Bagel Crackers
• Gluten Free Savory Seed Crackers
• Gluten Free Garlic Parmesan Pita Chips

FAQ

How should I store these crackers and how long do they stay crispy?

Keep them in an airtight container at room temperature and they’ll stay crispy for about 5 to 7 days. The key is making sure they’re completely cooled before you seal them up, otherwise any trapped moisture will soften them.

If they do lose a bit of their crunch after a few days, you can spread them on a baking sheet and pop them in a 300F oven for 3 to 5 minutes to crisp them back up.