Rye Pizza Dough Cracker Crust
This rye pizza dough cracker crust makes for a healthy & easy pizza night! Spread it with hummus for a vegan pizza, or simply pizza sauce and cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 flatbreads 1x
- Category: Main Dish
- Method: Baked
- Cuisine: American
Ingredients
Scale
For the rye cracker crust
- 1 cup rye flour
- 1 cup whole wheat flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 2 tablespoons olive oil
- 3/4 cup water
For the tomato flatbread
- 2 cups Classic Homemade Hummus or purchased high-quality hummus
- 1 pint cherry tomatoes
- 1 handful fresh basil leaves
- 1 handful fresh chives
- 1 small shallot (optional)
- Kosher salt
Instructions
- Preheat an oven to 450F.
- In a large mixing bowl combine rye flour, whole wheat flour, kosher salt, and baking powder and stir to thoroughly combine. Add the olive oil and water, and stir until roughly combined. Turn onto floured surface and knead several times until smooth, adding a bit of flour if the dough is very sticky.
- Divide into even two balls.
- Place one dough on a lightly floured surface. Using a rolling pin, roll out one dough into a large oval, to very thin, just less than 1/8” (the shape can be somewhat irregular and free form). If the dough sticks, lightly dust it with flour and continue to roll (if necessary, turn the entire dough over and continue to roll). When the dough is rolled out, transfer the dough to a baking sheet (by rolling half of it up onto the rolling pin and gently placing it on the sheet). Prick the dough with a fork across the entire surface to prevent bubbles.
- Bake 7 minutes*, then remove from oven and flip. Bake another 5 to 7 minutes, until lightly browned on the outsides and crispy (ours needed 14 total for perfect crispness). If not lightly crisp, flip and continue to cook another minute or two until crispy. Keep in mind that all ovens are different, so watch closely! The goal is that the flatbread would be lightly browned at the edges and crisp: it should not be soft and supple (underdone, in which case it will be tough when serving) or dark brown (overdone, in which case it will shatter when cutting). Repeat with the remaining dough. If desired, crusts can be cooled and served a few hours after baking.
- When ready to serve, chop the cherry tomatoes (we cut them into eighths) and sprinkle them with a few pinches of kosher salt. Chiffonade the basil. Thinly slice the chives. If using shallot, thinly slice it into rings.
- Spread the crust with a layer of hummus and top with tomatoes and herbs. Cut into pieces (it is very crisp but can be cut with a knife or pizza cutter) and serve.
Notes
*Note: The timing for baking the crusts depends on how thick you roll the dough and your specific oven. Make sure to keep an eye on the first crust and then adjust timing accordingly. We’ve made these quite a bit, and worked out the thickness and timing for our oven; the goal is that it would be just crisp enough, but not too crisp or it will shatter when cutting.