Vegan Crispy Rye Pizza Dough Cracker Crust
This crispy flatbread combines nutty rye and whole wheat flours into an ultra-thin, cracker-like crust that's rolled paper-thin and baked until golden. Perfect as an appetizer or light meal, it's topped with creamy hummus, fresh cherry tomatoes, and aromatic herbs. The irregular, free-form shape adds rustic charm while the double-baking technique ensures perfect crispness throughout.
Ingredients
- 1 cup rye flourall-purpose flour1:1gluten-free
use for milder flavor
- 1 cup whole wheat flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 2 tablespoons olive oil
- ¾ cup water
- 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
- kosher salt, for sprinkling
Instructions
- 1
Preheat oven
- 2
Combine dry ingredients in large bowl and stir thoroughly
- 3
Add olive oil and water, stir until roughly combined
- 4
Turn onto floured surface and knead several times until smooth, adding flour if sticky
- 5
Divide into two even balls
- 6
Roll one ball on floured surface into large oval, very thin just under 1/8 inch
- 7
Transfer to baking sheet and prick entire surface with fork
- 8
Bake 7 minutes, remove and flip
- 9
Bake another 5 to 7 minutes until lightly browned and crispy
- 10
Repeat with remaining dough
- 11
Chop cherry tomatoes and sprinkle with salt
- 12
Chiffonade basil and slice chives thinly
- 13
Slice shallot into rings if using
- 14
Spread crust with hummus and top with tomatoes and herbs
- 15
Cut into pieces and serve
Tips
Roll dough extremely thin for optimal crispiness - it should be just under 1/8 inch thick throughout.
Prick the entire surface with a fork to prevent bubbling during baking.
Watch closely during second baking phase as ovens vary - aim for lightly browned edges without over-darkening.
Good to Know
Store baked crusts covered at room temperature up to 2 days
Crusts can be baked and cooled several hours before serving
Cut with sharp knife or pizza cutter and serve immediately after topping
Common Mistakes
Roll dough thicker than 1/8 inch to avoid tough, chewy texture
Skip pricking with fork to prevent large bubbles that create uneven surface
Underbake crust to avoid soft, tough texture when serving
Substitutions
Gluten-Free Swaps
use for milder flavor
General Alternatives
FAQ
Can I make the dough ahead of time?
Yes, wrap divided dough balls in plastic and refrigerate up to 24 hours. Bring to room temperature before rolling.
What if my dough keeps shrinking back when rolling?
Let it rest 10-15 minutes covered with damp towel, then continue rolling. The gluten needs time to relax.
How do I know when the crust is properly crispy?
It should be lightly browned at edges and make a crisp sound when tapped. Underdone crust will be tough and chewy.