Recipes // Appetizers // Parmesan-Herb Flatbread Crackers

Parmesan-Herb Flatbread Crackers


This recipe is a gratifying example of what can happen when you put the old adage “waste not, want not” into action. You see, whenever I make pizza (see the recipes on pages 215-219), to keep the crust thin, crisp, and not too carb heavy, I use ¾ pound of the 1-ound ball of dough I typically buy. I was trying to drump up a good way to put the leftover dough to use when inspiration for these savory, crunchy crackers struck. They are the perfect accompaniment for many of the heartier soups and salads in this book and satisfy not only the adage, but your appetite too.

By Ellie Krieger

Makes 4 Servings


  • Cooking Spray
  • ¼ pound whole-wheat pizza dough, thawed if frozen
  • 1 tablespoon olive oil
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 ounce Parmesan cheese (2 tablespoons grated)


  1. Preheat the oven to 400’F.
  2. Spray a rimless baking sheet with cooking spray.
  3. Place the dough on it and use a rolling pin to roll into an 8 x 12-inch rectangle.
  4. Brush the top of the dough with the oil and sprinkle eveningly with the basil, oregano, and pepper.
  5. Grate the cheese and sprinkle it on top. Using a pizza cutter or sharp knife, cut the dough crosswise into eight 1 ½-inch strips, then cut the strips crosswise in half, making a total of 16 pieces. Bake until crisp and golden, removing thinner pieces as they brown and leaving thicker pieces in a bit longer, 7 to 10 minutes.
  6. Allow to cool for 5 minutes.


SERVING SIZE 4 crackers

CALORIES 100; Total Fat 5g (Sat Fat 1g, Mono Fat 3.3g, Poly Fat 0.4g); Protein 3g; Carb 12g; Fiber 1g: Cholesterol 0mg; Sodium 190mg



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