Microgreen Pizza Crackers – Crisp, Savory, and Surprisingly Simple

These crackers bring pizza flavor into a light, crisp snack, and they’re easy enough for a weeknight. You get the savory comfort of pizza—tomato, garlic, oregano—with a fresh pop from microgreens. They bake up crunchy, keep well, and are perfect with dips, cheese, or a simple afternoon snack.

If you love the flavor of pizza but want something lighter, these will become a go-to. Plus, they’re a fun way to use up extra microgreens in a way that actually tastes amazing.

Microgreen Pizza Crackers - Crisp, Savory, and Surprisingly Simple

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 1/2 cups (180 g) all-purpose flour, plus extra for dusting
• 1/2 cup (60 g) whole wheat flour (optional, for nuttiness; sub more all-purpose if preferred)
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon sugar or honey (optional, helps browning)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 to 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup (60 ml) extra-virgin olive oil, plus more for brushing
• 1/2 cup (120 ml) water, plus 1–2 tablespoons as needed
• 1 cup packed mixed microgreens (such as broccoli, radish, arugula, or sunflower), roughly chopped
• 2 tablespoons finely grated Parmesan or nutritional yeast (optional)
• Flaky salt or sesame seeds for topping (optional)

Method

 

1. Preheat and prep: Heat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
2. Mix the dry ingredients: In a large bowl, whisk the all-purpose flour, whole wheat flour, baking powder, salt, and sugar or honey (if using). Add oregano, basil, garlic powder, onion powder, and red pepper flakes.
3. Stir in flavor boosters: Add the tomato paste and olive oil to the bowl. Use a fork or your fingers to rub the tomato paste and oil into the flour until it looks like damp sand with tiny clumps.
4. Add water and microgreens: Pour in the water, starting with 1/2 cup. Add the chopped microgreens and Parmesan or nutritional yeast if using. Mix with a spatula until a rough dough forms. If it feels dry, add water 1 tablespoon at a time.
5. Knead briefly: Turn the dough onto a lightly floured surface and knead 5–8 times, just until smooth. Don’t overwork it.
6. Divide and roll thin: Split the dough in half. Roll the first half very thin—about 1/16 to 1/8 inch. The thinner the dough, the crisper the crackers. Dust with flour as needed to prevent sticking.
7. Cut and arrange: Use a knife, pizza wheel, or small cutter to cut into squares or shapes. Transfer to a lined baking sheet, leaving a little space between pieces. Repeat with the second half of the dough.
8. Finish with toppings: Brush lightly with olive oil. Sprinkle with flaky salt or sesame seeds if you like.
9. Bake: Bake for 12–16 minutes, rotating the pans halfway through. Crackers should be slightly browned at the edges and firm to the touch. Thicker crackers may need a couple more minutes.
10. Cool and crisp: Let the crackers cool completely on a wire rack. They’ll crisp up as they cool.

What Makes This Special

Microgreens aren’t just a garnish here—they’re baked right into the dough, adding freshness and a mild peppery note that balances the rich pizza seasonings. The dough is simple and forgiving, made with pantry staples and olive oil for a crisp, flaky texture.

You can customize the spices, add a little heat, or keep it mellow for kids. These crackers also work for entertaining because they look pretty and hold up well on a board. They deliver big flavor with minimal effort, and they make vegetables feel fun.

Ingredients

• 1 1/2 cups (180 g) all-purpose flour, plus extra for dusting
• 1/2 cup (60 g) whole wheat flour (optional, for nuttiness; sub more all-purpose if preferred)
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon sugar or honey (optional, helps browning)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 to 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup (60 ml) extra-virgin olive oil, plus more for brushing
• 1/2 cup (120 ml) water, plus 1–2 tablespoons as needed
• 1 cup packed mixed microgreens (such as broccoli, radish, arugula, or sunflower), roughly chopped
• 2 tablespoons finely grated Parmesan or nutritional yeast (optional)
• Flaky salt or sesame seeds for topping (optional)

Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
2. Mix the dry ingredients: In a large bowl, whisk the all-purpose flour, whole wheat flour, baking powder, salt, and sugar or honey (if using).

   Add oregano, basil, garlic powder, onion powder, and red pepper flakes.

3. Stir in flavor boosters: Add the tomato paste and olive oil to the bowl. Use a fork or your fingers to rub the tomato paste and oil into the flour until it looks like damp sand with tiny clumps.
4. Add water and microgreens: Pour in the water, starting with 1/2 cup. Add the chopped microgreens and Parmesan or nutritional yeast if using.

   Mix with a spatula until a rough dough forms. If it feels dry, add water 1 tablespoon at a time.

5. Knead briefly: Turn the dough onto a lightly floured surface and knead 5–8 times, just until smooth. Don’t overwork it.
6. Divide and roll thin: Split the dough in half.

   Roll the first half very thin—about 1/16 to 1/8 inch. The thinner the dough, the crisper the crackers. Dust with flour as needed to prevent sticking.

7. Cut and arrange: Use a knife, pizza wheel, or small cutter to cut into squares or shapes.

   Transfer to a lined baking sheet, leaving a little space between pieces. Repeat with the second half of the dough.

8. Finish with toppings: Brush lightly with olive oil. Sprinkle with flaky salt or sesame seeds if you like.
9. Bake: Bake for 12–16 minutes, rotating the pans halfway through.

   Crackers should be slightly browned at the edges and firm to the touch. Thicker crackers may need a couple more minutes.

10. Cool and crisp: Let the crackers cool completely on a wire rack. They’ll crisp up as they cool.

Storage Instructions

• Room temperature: Store in an airtight container for up to 5 days.

  Add a small piece of paper towel to absorb moisture.

• Re-crisping: If they soften, bake at 300°F (150°C) for 5–7 minutes, then cool completely.
• Freezer: Freeze baked crackers in a sealed bag for up to 1 month. Re-crisp in the oven before serving.
• Dough storage: Wrap the dough tightly and refrigerate for up to 24 hours. Let it sit at room temperature for 15–20 minutes before rolling.

Why This is Good for You

Microgreens pack a lot of nutrients into a tiny package, often higher in certain vitamins and antioxidants than mature greens.

You get a gentle boost of vitamin C, vitamin K, and phytonutrients without any bitterness. Olive oil adds heart-healthy fats, and using part whole wheat flour gives you a bit of fiber for a more satisfying snack. The seasonings deliver flavor without relying on heavy cheese or sugar. It’s a smarter snack that doesn’t feel “healthy” in a forced way.

What Not to Do

• Don’t skip chopping the microgreens. Large stems can tear the dough and create uneven baking.
• Don’t keep the dough thick. Thick crackers bake up bready, not crisp.

  Roll thin for snap.

• Don’t overbake the entire pan trying to brown the thick ones. If some crackers are thicker, pull the thin ones first and give the rest another minute or two.
• Don’t add too much water. Sticky dough is hard to roll and can turn tough. Add water slowly.
• Don’t store while warm. Steam makes them soft. Always cool completely before sealing.

Variations You Can Try

• Cheesy pizza crackers: Add 1/3 cup finely grated Parmesan to the dough and a light sprinkle on top.
• Spicy version: Increase red pepper flakes and add 1/2 teaspoon smoked paprika for heat and depth.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.

  You may need an extra tablespoon of water.

• Herb-forward: Swap basil/oregano for Italian seasoning or add dried thyme and rosemary.
• Seeded crunch: Press sesame, poppy, or hemp seeds onto the tops before baking.
• Tomato boost: Replace 2 tablespoons of water with sun-dried tomato oil for more intense flavor.
• Lemony greens: Add 1 teaspoon lemon zest to brighten the microgreens.

FAQ

Which microgreens work best for these crackers?

Broccoli, radish, arugula, and mustard microgreens add great flavor without overpowering the crackers. Sunflower microgreens work too, but chop them well because they can be a bit larger.

Can I make the dough in a food processor?

Yes. Pulse the dry ingredients with the seasonings, then add tomato paste and olive oil until sandy.

Add water and microgreens last, pulsing just until combined. Don’t over-process or the dough can turn tough.

How do I get perfectly crisp crackers?

Roll the dough thin, bake on parchment-lined light-colored pans, and cool completely on a rack. If needed, return the cooled crackers to a 300°F (150°C) oven for a few minutes to drive off extra moisture.

What can I serve with these?

Try them with hummus, whipped ricotta, olive tapenade, herbed cream cheese, or a quick tomato-basil dip.

They also pair well with simple cheeses like mozzarella or provolone.

Can I make them without tomato paste?

Yes. Add an extra tablespoon of olive oil and increase the dried herbs slightly. You’ll lose a bit of pizza tang and color, but the crackers will still be delicious.

Do they work in an air fryer?

They can, but you’ll need to work in small batches.

Cook at 325°F (165°C) for 5–8 minutes, checking often. Air fryers vary widely, so watch the first batch closely.

Are these kid-friendly?

Generally yes. Skip the red pepper flakes and go lighter on the garlic if needed.

Cut into fun shapes to make them extra appealing.

Final Thoughts

Microgreen Pizza Crackers are a smart way to turn a handful of delicate greens into a crunchy, savory snack. They’re quick to make, endlessly customizable, and sturdy enough for dips and cheese boards. If you like the idea of pizza flavor without the heaviness, these deliver.

Make a batch on Sunday, and you’ll have a tasty, feel-good snack ready all week.