These gluten free pizza crackers make the perfect on-the-go snack or lunch addition that your kids will love without filling them up on empty calories. They are also very allergen friendly so you can share them with all of your friends.
Summer is in full swing! That means lots of time outside and outings to the park, the zoo, etc. Kids are bound to get hungry while you are out having fun.
Healthy, portable snacks are a must.
Gluten free pizza crackers are just what you need.
With lots of herbs and just a pinch of sugar these gluten free pizza crackers have the flavor of pizza without the mess. You don’t even need cheese!
What you do need are a few simple ingredients, including vegetables. Pizza crackers have the “cheese” and sauce baked right in.
My kids raved about these gluten free pizza crackers. They are fun to serve alongside soup, with slices of raw cheese or dipped in hummus or pummus – perfect for a simple lunch or snack.
These crackers even smell like pizza!
Want to learn how to make a batch? Head over to Super Healthy Kids where I share my recipe for gluten free pizza crackers.
This post is linked to Savoring Saturdays.
Great snack, Mary! My kids will love these. 🙂 Thanks so much for sharing them over at Savoring Saturdays!
Made these with my kids this afternoon and they are yummy (and smell great!). They did come out very dry though and I’m wondering if it is the flour I used. Your recipe lists the second ingredient as “flour, gluten free.” I used sorghum flour but am wondering what you use so I can try it with that next time to see how it works out. Thank you!
Super Healthy Kids uses standard ingredients in their recipes. So even though I had originally listed some flours they changed it to something generic. Sorry that makes it confusing.
I always use a combination of flours, usually two or three. One a grainy flour (sorghum, brown rice, etc.) and one a starchy flour (tapioca, white rice, etc.). My favorite combo is equal parts sorghum, amaranth and tapioca.
If the dough is dry you can always add extra water or fat. Just do a very small amount at a time.
I hope that helps!
SHK has it listed as 1/2 cup white rice flour and 1/2 cup gluten free flour – would you do 1/3 cup each sorghum, amaranth & tapioca to equal the 1 cup?
Even though they were on the dry side my 4 year old daughter was swiping them off the counter like nobody’s business before I got wise and put them in a jar on a different counter when she wasn’t looking at which point she hunted them down, got the jar off the counter, opened it and was snacking away again when I caught her! She is so excited to bring these as part of her school snack tomorrow. Thanks for the great recipe and the quick response!
Yes, that would work just fine Stacie! Or you could just to 1/2 cup tapioca or white rice and 1/2 cup sorghum. See how that goes.
I’m so glad your daughter likes them! They are very addictive 🙂