Recipe reprinted with permission from Allyson Kramer’s Great
Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even
Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare
(Fair Winds Press, $22)
MAKES about 70 crackers
2 cups chickpea flour
½ cup sorghum flour, plus more for rolling
½ cup potato starch
½ cup nutritional yeast
1 teaspoon xanthan gum
1 teaspoon salt
2 to 3 teaspoons ground pizza seasoning, plus more for sprinkling
¹/3 cup olive oil
¼ cup tomato paste
¾ cup cold water
Preheat the oven to 350°. In a large bowl, combine the
chickpea flour, sorghum flour, potato starch, nutritional yeast,
xanthan gum, salt and pizza seasoning.
Using a large spoon, stir in the olive oil, tomato paste and cold
water. Mix until well combined. Turn the dough out onto a lightly
floured surface and knead just until uniform in texture and color.
Add a little more flour to your rolling surface and pat out the
dough until about 1 inch thick. Sprinkle the top with sorghum
flour and turn over.
With a lightly floured rolling pin, roll out the dough until
about ¹/8 -inch thick. Use a circular cookie cutter or a pizza wheel
to cut out 1 ½-inch shapes of dough. Sprinkle with additional
Use a flat metal spatula to scoop up the shapes and place on
an ungreased baking sheet, spaced about 1 inch apart.
Bake, turning once halfway through the cooking time, until
the crackers are slightly puffy and golden brown on both
sides, about 30 minutes. Let cool completely. Repeat with the