Gluten free vegan pizza crackers

These crackers are the brain child of a simultaneous craving for pizza and crackers. One day I really wanted both, had neither in the house and was having trouble deciding which I would take the time to make... so I decided not to decide and just combine them. They were so good I found myself devouring them faster than I could say "pizza cracker" and had to fight the urge to finish them all in one sitting. After all, I needed to know if they were really as good as I thought they were just hitting a spot; I needed Jacques to try them.

By the time he got home from work, I'd eaten a few more and willfully managed to save a handful for him to taste. His immediate response: "they taste just like pizza! how did you do that!?!" And thus pizza crackers have become a staple.  Enjoy!

Gluten free Vegan Pizza Crackers
Ingredients
1/4 C chickpea flour
1/4 C almond flour
1/2 C brown rice flour
2 T ground flax
1/2 tsp baking soda 
2 T nutritional yeast
1 tsp thyme
1 tsp basil 
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp red chili flakes 
1 tsp salt
1 T olive oil
1 T tomato paste, dissolved in 1/4 C water

Directions 
In a large bowl, combine the flours, flax, baking soda, nutritional yeast and seasonings, mixing well. Create a well in the middle of the dry ingredients and pour the olive oil and tomato paste mixture into the middle. Using a fork, blend the dry and wet together until combined, then use your hands to form into a ball, catching any remaining bits of flour and incorporating into the mix.

Line a flat baking sheet with parchment paper, sprinkle with a bit of brown rice flour, place the ball on the parchment, sprinkle with a little more flour, then lay another piece of parchment on top. Using a rolling pin, roll out the dough until it is as thin as you can get it, without breaking. Thinner dough means crispier crackers. Cut into squares (about 1 1/2 inches in size).

Bake at 350 for 15 min, flip and bake another 10 min. Some may cook faster than others if the thickness is not even, so remove any that are crisp after the first 15 minutes.

Makes about 40 - 60 crackers, depending on size.