Homemade, easy and thin cracker crust pizza

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
pizza lunch

This cracker crust pizza offers the maximum crisp. Try it with garlic and different types of cheese. The key to this pizza is the crust. It has a bit of crunch, but you can easily fold it in half. The mild wheat flavor adds to any toppings you want to layer on the crust. This recipe offers a classic pizza with an interesting twist.

Since the crust is on a thin side, you don’t need to spend time on waiting for the dough to rise. You can roll it out and let it rest on the kitchen table while you take care of the rest. When pizza goes in the oven, the crust will rise a little bit, so you will have something delicious to chew when you bite into it.

In this recipe, we keep pizza toppings simple, you probably have most of them in the fridge. You don’t want to overload the crust, it’s thin and delicious with a bit of added flavor. We chose 5 types of cheese and topped the crust with minced garlic that took the pizza over the top.

Homemade, easy and thin cracker crust pizza

This recipe features thin and crispy pizza crust that takes no rise time and only a couple of minutes to prepare. Have a delicious pizza in the same time it takes to order out.

Course Lunch & dinner
Cuisine Italian
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2
Calories 246 kcal


For the crust:

  • 2/3 cup water
  • 1 tbsp active dry yeast
  • 1.5 cups flour
  • 2 tbsp olive oil
  • 1/3 whole wheat flour
  • 1/4 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 1/4 tbsp dried thyme
  • 1/4 tbsp dried rosemary
  • 1/4 tbsp salt

For the topping:

  • 1/2 cup shredded Mozzarella cheese
  • 1/2 cup marinara
  • 1/4 cup shredded Cheddar cheese
  • 1/4 cup grated parmesan
  • 2-4 tbsp feta cheese crumbles
  • 2-4 tbsp blue cheese crumbles
  • 4 gloves of minced garlic


  1. Start by heating up the oven to 450F. Put a pizza stone inside.

  2. Combine oil, water and yeast. Add herbs, flours and salt, wait for a couple of minutes. Stir gently. Knead until smooth. Wait a little bit more, your dough will become very soft. If you don't have much time, you can continue immediately.

  3. Cut a parchment paper. You need it to be around 15 inches long. Put it on a kitchen table, roll the dough out with a pin (you can use the glass bottle if you don't have the pin). It should be thin.

  4. Place dough on a pizza stone for 5 minutes.

  5. The dough will form a pocket. Remove it from the oven, place on a pan, remove the paper. Be careful as the steam inside is hot. Press the pocket so you can put toppings on the pizza. Evenly spread marinara sauce.

  6. Sprinkle with 5 cheeses and garlic. Cook in the oven for 5 more minutes. Cheese should melt evenly.

  7. Remove your pizza from the oven and cut it. For a bit of extra flavor you can serve it with flakes.

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