Thursday, March 11, 2010

Pizza Crackers

It's pizza. It's a cracker. It's almost raw; and it's delicious. Unfortunately I can't take credit for this genius idea. You see, the amazing Lindsay at Cook.Vegan.Lover came up with this awesome raw cracker recipe, and as soon as she posted it I new I had to try it. And that's no lie. I read this post at about 8:00am and immediately ran to the kitchen to start the quinoa sprouting. I had both red and white, and decided to give the red a go just to add some color to the crackers. Well, after 24 hours NOTHING had happened (perhaps old quinoa.....we don't eat it much and it had been around for awhile). So much for the red. I cleaned out the sprouter and started on the white, pizza crackers would just have to wait another day. Twenty-four hours later, NOTHING. White quinoa was a bust as well. Not wanting to wait until I could get to the store for more quinoa I set about adapting the recipe to accommodate what I had. The result was brilliant. The aroma from the dehydrator was just as if you'd stepped foot in a pizza parlor. The crackers taste exactly like pizza.....maybe even better!!

I will be giving Lindsay's recipe a try as soon as I get some more quinoa, but in the meantime this recipe will suffice:

Pizza Crackers

2 oz chopped sun dried tomatoes, soaked 1 hour

2 cups raw sunflower seeds, hulled

1/2 red bell pepper, roughly chopped

1/4 cup fresh parsley leaves

2 garlic cloves, roughly chopped

2 Tbs. Nama Shoyu (can sub tamari or soy sauce)

4 Tbs. Cold Pressed Olive Oil

1/2 tsp dried basil

1/2 tsp dried oregano

1/4 cup flax meal

1 tsp dried onion flakes

Put all ingredients through olive oil into bowl of a food processor and process until combined into a thick paste. Remove into a large bowl, add basil, oregano, onion flakes and flax meal and stir to combine completely. Spread thin on parchment paper or teflex sheet designed for your dehydrator, and place in dehydrator. Dehydrate for 2 hours at 115 degrees, then lower temperature to 105 and dehydrate for 10-12 hours, until desired crispness.

Store these crackers in an airtight container. They will last for about 4 days at room temperature (although I guarantee you won't have them around that long!!).


  1. these sound great Carrie! I think I am going to have to try your recipe out next!

  2. its really awsm,tried it &its even more delicious than u can ever imagine!!

  3. I tried 2 other recipes before trying this one. This one is without a doubt THE WINNER! Full of great flavor. I'm making them again tomorrow.