¼ cup Bragg Nutritional Yeast
1 cup flour
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
½ teaspoon fresh rosemary, roughly chopped
½ teaspoon fresh thyme, roughly chopped
¼ cup ice water
¼ cup Bragg Extra Virgin Organic Olive Oil
Flaky sea salt
Add nutritional yeast, flour, salt, garlic powder, onion powder and paprika to the bowl of a food processor and pulse to combine. Add the rosemary, thyme, ice water and olive oil and pulse until pea sized crumbs form. The mixture should stick together when pinched between your fingers. If the mixture is too dry, add up to a tablespoon more water and pulse again.
Dump the mixture onto a lightly floured surface and knead the dough together for about two minutes. Form into a ball, wrap with plastic and place in the freezer for about 10 minutes.
Preheat the oven to 400°F.
Remove the dough from the freezer and place between two sheets of parchment paper. Using a rolling pin, roll the dough as thinly and evenly as possible, about ⅛ inch thick. Using a knife or a pastry cutter, cut the crackers into 1 inch squares.
Carefully place crackers on a parchment lined baking sheet. Poke a hole in the center of each cracker and sprinkle the tops with flaky sea salt.
Bake the crackers for 10-12 minutes. Remove from the oven and let cool completely. Crackers will continue to crisp as they cool.