Step 1: Preheat and prep
Preheat oven to 200°C / 400°F. Line a baking sheet with parchment paper.
Step 2: Arrange crackers
Lay crackers in a single layer on the baking sheet, leaving a little space between them.
Step 3: Add sauce
Spoon a small amount of pizza sauce (about 1/2 teaspoon) onto each cracker.
Spread gently—too much sauce can make crackers soggy.
Step 4: Add cheese and pepperoni
Sprinkle a small pinch of mozzarella over each cracker, then top with mini pepperoni (or chopped pepperoni).
Add a little Parmesan if using.
Step 5: Season
Sprinkle Italian seasoning and garlic powder lightly over the top.
Add a pinch of red pepper flakes if you like heat.
Step 6: Bake
Bake for 6–8 minutes, just until the cheese melts and bubbles.
Watch closely during the last minute—crackers can brown quickly.
Step 7: Cool slightly and serve
Let cool for 2–3 minutes before serving. The cheese sets slightly and crackers stay crisp.
Success check: Crispy cracker base, melted cheese, slightly crisp pepperoni edges, and bold pizza flavor.
Serving and Storage:
Serving
Serve warm as a snack or appetizer. Great with:
- Extra marinara for dipping
- Ranch dressing
- Garlic aioli
- Hot honey drizzle for sweet-heat contrast
Storage
These are best served fresh. If you have leftovers, store in an airtight container in the fridge for
1–2 days. Note: crackers may soften.
Reheating
Reheat in an oven or air fryer at 190°C / 375°F for 3–5 minutes to crisp back up.
Avoid microwaving (it makes crackers soft).
Tips:
Tip 1: Use less sauce than you think
A thin layer gives pizza flavor without sogginess. Too much sauce softens crackers quickly.
Tip 2: Shred your own cheese for best melt
Pre-shredded cheese can melt less smoothly due to anti-caking agents. Fresh shredded melts gooier.
Tip 3: Bake hot and fast
High heat melts cheese quickly before crackers dry out.
Tip 4: Watch the last minute
Crackers can go from perfect to over-browned quickly—stay close.
Tip 5: Keep toppings small
Finely chopped toppings help everything cook evenly and stay on the cracker.
Variations:
1) Supreme Pizza Crackers
Add finely diced bell pepper, onion, and olives (use very small amounts).
2) Buffalo Pepperoni Crackers
Drizzle with buffalo sauce after baking and serve with ranch.
3) Hawaiian Style
Add tiny pineapple tidbits (drain well) and use ham bits instead of pepperoni.
4) Hot Honey Pepperoni
Drizzle hot honey right after baking for sweet, spicy, salty perfection.
5) Vegetarian Pizza Crackers
Skip pepperoni and top with mushrooms, olives, or peppers—chopped very small.
Conclusion:
These Pepperoni Pizza Crackers deliver everything you love about pizza—melty cheese, bold sauce, and savory pepperoni—
in a quick, crunchy snack you can make anytime. They’re perfect for parties, game day, or an easy weeknight treat.
Make a batch, set out dips, and enjoy the fastest way to satisfy a pizza craving.
FAQ:
What crackers work best?
Buttery, sturdy crackers like Ritz or Club are very popular, but Wheat Thins and other sturdy rounds also work well.
Avoid very thin crackers that burn easily.
How do I keep them from getting soggy?
Use a small amount of sauce, bake hot and fast, and serve soon after baking.
Can I make these in an air fryer?
Yes. Air fry at 190°C / 375°F for about 3–5 minutes, watching closely.
Cook in small batches so cheese doesn’t blow around.
Can I prep them ahead of time?
You can prep toppings, but assembling too early can soften crackers. For best results, assemble right before baking.
Can I use string cheese instead of shredded?
Yes—cut into small pieces and use sparingly so it melts evenly.
What dipping sauce is best?
Marinara is classic, ranch is crowd-pleasing, and garlic butter dip is extra indulgent.
