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Gluten Free Grain Free Cheese Pizza Crackers

Posted by kumquat
March 19, 2014
Featured in: Gluten Free Kitchen
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These gluten-free, grain-free Cheese Pizza Crackers are the perfect after-school snack for the kids.


For a handful of months now, my husband and kids have joined me on my gluten-free journey. A few nights ago at dinner, I asked my husband if he is still happy to be gluten-free. "Absolutely yes!", he said. Then my six-year-old son chimed in, "Absolutely no!"

Long-term health consequences are a bit lost on the young. To him, right now gluten-free means, "You don't get those cupcakes that were brought in for your classmate's birthday"... "You can't eat the pizza at the school fund-raiser pizza party."... "No Goldfish and graham crackers like the rest of the class."

It is hard to find a school classroom today without at least one child with food allergies or sensitivities. Though this year mine is the only gluten-free kid in his class, it brings me hope that he won't be completely alone in his distinctive snacks throughout his school years. To help soften the blow, I try to send in or bring to him a gluten-free version of whatever he feels he's missing out on.

A gluten-free chocolate cupcake with chocolate frosting and sprinkles for a classmate's birthday? I'm there. A fresh from the oven slice of pizza for the class party? Count on it. A bowl-ful of grain-free cheese crackers? Just for you.

(Honestly, our kids eat so much junk in school settings these days, I'm a bit grateful a lot of them are eliminated for my two by gluten-free default... but that's another post...)

For more gluten- and grain-free crackers check out my Parmesan-Peppercorn Crackers and Cheese Crackers too!

These gluten-free, grain-free Cheese Pizza Crackers are the perfect after-school snack for the kids.


Make these Grain-Free Pizza Crackers for an after-school snack for the kids!
These gluten-free, grain-free Cheese Pizza Crackers are the perfect after-school snack for the kids.

Grain-Free Cheese Pizza Crackers



  • 105 grams (about 3/4 cup) almond meal
  • 105 grams (about 3/4 cup) tapioca flour
  • 1 tablespoon whey protein
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups shredded Parmesan cheese
  • 1 tablespoon sun-dried tomato paste
  • 1/4 cup chilled butter, cut into pieces
  • 5 tablespoons ice water


  1. Combine first 8 ingredients in the bowl of a food processor; pulse until well-combined. Add sun-dried tomato paste and butter; pulse until mixture looks like coarse meal. With processor running slowly add ice water until mixture forms a ball.
  2. Remove dough onto large piece of parchment. Cover with another large piece of parchment and roll dough into a large rectangle, about 1/8-inch thick. Place on a large baking sheet. Chill dough for 1 hour.
  3. Preheat oven to 350°. Remove top layer of parchment and discard. Cut dough into 1-inch squares with a pizza cutter. Poke a hole in the center of each square with a toothpick, if desired. Separate squares on parchment so no squares are touching. Bake at 350° for 22 minutes or until edges are barely browned. Allow to cool; store in airtight container. 

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Gretchen F. Brown, R.D., is the author of the GLUTEN FREE KITCHEN Feature on HealthyAperture. She is also the founder of Kumquat Blog, a gluten-free blog devoted to the belief that gluten-free food can and should be easy to prepare, wholesome, and delicious enough for everyone. She recently authored a cookbook, Fast & Simple Gluten-Free, featuring fresh and classic favorites in 30 minutes or less. Gretchen has worked in the test kitchens and photography studios of Oxmoor House and is now a freelance recipe developer, food stylist, food writer, and food photographer. She has been gluten-free for several years, as a result of a lifetime of stomach pains and health problems. A military spouse for nearly 13 years, she lives with her husband, son, and two daughters in Upstate New York.
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