VARIATION: Omit the black pepper and add 1-2 T. Round version made in silicone muffin molds/liners I show numbers below for the round version also. dough per round cracker, I only got 66 round crackers. You can also make round crackers that are slightly thicker but just as crisp (a bit more trouble & time consuming). That’s much better than any of my other cracker recipes keep for me. That said, they do keep well and stay crisp in a loose-lidded ceramic canister on my counter for 2 weeks or so. Half the recipe if you do not want that many (tasting them will change your mind next time 🙂 ). This is a really BIG recipe that makes two full sheet pans of 48 crackers each. It isn’t suitable for Primal-Paleo unless you omit the oat fiber and cheese. This recipe is not suitable for Induction due to the oat fiber and arrowroot flour. I also added a bit of oat fiber for a flour-y flavor, crunch and fiber. Let me say up front, my method for making the crackers does not read at all like the original recipe, but it sure produces a crisp cracker that STAYS crisp for days and days! I changed amounts of come ingredients, added a couple things and definitely spiced them up a bit! Those changes and additions are noted below in blue, including the oven temperature. These are delicious by themselves, with butter, toppings, dips or cheese! Even my non-low-carb husband likes these! I think the crisping magic here are the arrowroot and oat fiber, so I don’t recommend omitting or substituting for those two ingredients lest you end up with a totally different textured cracker than mine. Since the predominant flavor is black pepper, I’m going to change their name to Black Pepper Crackers now. This cracker is so good, I’ve now made this recipe probably 50 times or more in 14 years. I’m making crackers today, so I thought I’d share it with my readers once again.

I adapted the pizza crust recipe to create what has become the BEST cracker recipe for me in my 14+ years of low-carbing.

It was too thin and brittle for my taste……….definitely more like a cracker. After making her recipe, I decided it was more cracker like than pizza dough like. Her sight and domain appear to have since shut down. Early on in my low-carb journey I came across a pizza crust by Brittany Angell on that intrigued me.

Download pepper cracker