3/4 cup (180 ml) cold water
Directions:
Preheat the oven to 350 degrees F (180 degrees C, or gas mark 4).
In a large bowl, combine the chickpea flour, sorghum flour,
potato starch, nutritional yeast, xanthan gum, salt, and pizza seasoning until well mixed.
Using a large spoon, stir in the olive oil, tomato paste, and
cold water. Mix until very well combined.
Turn the dough out onto a lightly floured surface and knead just until the dough is uniform in texture and color.
Add a little more flour to your rolling surface and pat out the
dough to about 1 inch (2.5 cm) thick.
Sprinkle the top with a touch more sorghum flour and flip over.
With a lightly floured rolling pin, roll out the dough until it is
about 1/8-inch (3 mm) thick.
Use a circular cookie cutter or a pizza wheel to cut out 1-1/2-inch (3.8 cm) shapes of dough.
Sprinkle with additional pizza seasoning.
Use a flat metal spatula to scoop up the shapes and place on an ungreased
baking sheet, spacing them about 1 inch (2.5 cm) apart.
Bake for about 30 minutes, flipping once halfway through the cooking time.
The crackers will have a reddish hue (from the tomato paste) but should be
slightly puffy and golden brown on both sides when they are done.
Depending on the size of your baking sheets and oven,
you may need to make 2 or 3 batches of crackers.
