Description
These little pizza bites come together fast and disappear even faster. They’re crisp, herby, and honestly hard to stop nibbling once you start.
Ingredients
Units
Scale
- 1 cup whole wheat flour (250 ml)
- 1/4 cup VOO (62.5 ml)
- 1 tsp salt (5 ml)
- 1/2 tsp dried basil (2.5 ml)
- 1/4 tsp dried oregano (1.25 ml)
- 1/4 tsp dried rosemary, crushed (1.25 ml)
- 1/2 tsp garlic powder (2 ml)
- 1/4 cup water (62.5 ml)
Instructions
- In a medium bowl, mix 1 cup whole wheat flour, 1 tsp salt, 1/2 tsp dried basil, 1/4 tsp dried oregano, 1/4 tsp crushed dried rosemary, and 1/2 tsp garlic powder.
- Pour in 1/4 cup VOO and 1/4 cup water. Mix until it starts coming together, then knead lightly for a minute or two until you get a soft dough.
- If it feels a bit dry, add a tiny splash more water, just enough to bring it together.
- Let the dough rest for about 5 minutes, as it does make rolling easier.
- Preheat your oven to 400⁰F (200⁰C) and line a baking tray with parchment paper.
- Place the dough on the parchment and roll it out as thin as you can. Try to keep it fairly even so everything bakes at the same time.
- Use a pastry wheel or knife to cut into about 1 1/2 inch pieces, any shape you feel like.
- Transfer the parchment with the cut dough onto your baking tray.
- Bake for 8 to 10 minutes.
- Keep a close eye near the end, they go from golden to too dark pretty quickly.
- Remove when lightly golden and crisp, then let them cool completely. They’ll firm up more as they cool.
- Store in an airtight container once fully cooled.
Notes
Adapted from an online version, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
