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Microgreen Pizza Crackers - Crisp, Savory, and Surprisingly Simple

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
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.