Pizza Flavored Whole Wheat Sourdough Crackers

Pizza Flavored Whole Wheat Sourdough Crackers @ Common Sense Homesteading

I purchased my Alaska sourdough starter from Cultures for Health  several months ago, and have been happily baking sourdough bread, but I wanted to expand my sourdough repertoire.  Enter GNOWFGLINS’s sourdough e-course.  While I didn’t purchase the entire course, I did purchase the recipe book, and I highly recommend it.  If you are interested in sourdough – buy this book!  The pictures are great and I appreciated the level of detail in the instructions.  It’s wonderful!


The first recipe I tried was for crackers, as my eldest loves crackers and the ones in the store are often filled with garbage.  I took the e-Course cracker base and added my own twist on the flavoring, making it into pizza flavored crackers.  I used fresh ground whole wheat flour from the Nutrimill, they use commercial whole wheat flour.  Since my son eats most of the crackers, I’ve got him mixing the dough and doing most of the prep work, while I do the baking.  I buy my cheese powder and pizza seasoning in bulk from Frontier, but you should be able to find something similar in most spice shops.

Pizza Flavored Whole Wheat Sourdough Crackers

Cracker Base – Mix Ahead

  • 1 cup sourdough starter
  • 1/3 cup melted butter
  • 1 cup plus more whole wheat flour

Add just before baking

  • 2 tablespoons dried cheese powder
  • 1 1/2 teaspoons pizza seasoning
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • paprika and sea salt, for topping

In a bowl (I use my 8 cup pyrex measuring cup), mix sourdough starter and melted butter, blend well.  Stir in 1 cup whole wheat flour.  Add additional flour if needed to make a stiff dough.  Knead an counter if required to incorporate flour.  Cover and set aside for at least eight hours.  I like to mix mine before bedtime and let it sit overnight.

To finish crackers, preheat oven to 350F.  Mix cheese powder, pizza seasoning, baking soda and salt into dough.  (Note:  the Frontier pizza seasoning is rather coarse, so you may need to grind it in a spice grinder before mixing into crackers.) Divide dough into four portions, then roll, score and bake as described for these soaked “Wheat Thin” style crackers.  I sprinkle the tops with a little sea salt and paprika for added zip.  These crackers take around 15-20 minutes at 350F on my AirBake pans.

Ta-da!  A bowl of crispy, crunchy, salty goodness .

Note:  If you don’t have premixed pizza mix spice on hand, there are many recipes available on the internet. Here’s one from lifetips:

2 Tablespoons dried oregano
1 Tablespoon dried basil
1/2 Tablespoon fennel seeds, crushed
1/2 Tablespoon dried thyme
1 Teaspoon garlic granules
1 Tablespoon cayenne pepper flakes

Grind together in a spice mill or coffee grinder. Store in an airtight container.

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  1. Tina Hollenbeck says

    I like the re-design! Isn't it fun to play with all the options the Blogger Template has now? :^)

  2. Laurie says

    Thanks, Tina. It's still a work in progress, but I wanted to give the site a little more "oomph", and clarify what I do. "Homesteading" is more a mindset than a location. There are so many more layout options readily available now than when I first created the blog – it's interesting!

    Carolyn – I usually make up a double batch, because they go so quickly with the teen and pre-teen in the house. I hope you enjoy them!

  3. Laurie says

    Miriam – thanks for stopping by and thanks for the follow. I'm looking forward to trying more sourdough recipes. The E-book is HUGE! The I think I'll tackle the chocolate cake next, or maybe the no knead bread – not sure.

  4. April @ The 21st Century Housewife says

    These crackers look and sound delicious – so much nicer, and better for you, than store bought! Thank you for sharing your recipe with The Hearth and Soul Blog Hop.

  5. Laurie says

    Thanks, April, and thanks for the follow on Twitter. Making these crackers has become part of our weekly routine.

  6. Laurie says

    When did you try and pick them up? Before or after baking? The dough is very tender, so I have never attempted to move the dough independently after it is rolled out. They can either be rolled out on reusable parchment paper, standard parchment paper, a baking sheet or a baking stone, but don't try to roll the dough directly on the counter and then move it to your bakign surface.

  7. Sue Cellini aka The Pocket Farmer says

    I have this cook book and I just made these crackers also! lol (I also made a batch of cranberry wheat crackers) Definitely try the no knead bread! We love it! Up next for me is probably going to be the english muffins.

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