Yield:
12 Tostadas
Prep Time:
10 Minutes (Chill Time: 15 Minutes)
Cook Time:
20 Minutes
Category
Lunch + Dinner
ingredients
3 cups flour
2 tablespoons nutritional yeast
1 ½ teaspoons sweet paprika
2 teaspoons baking powder
1 teaspoon kosher salt
¾ cup water
½ cup + 1 tablespoon olive oil
for the coating:
1 cup nutritional yeast
2 tablespoons sweet paprika
1 ½ teaspoons onion powder
½ teaspoon lemon peel, minced and dried a bit
2 ½ teaspoons kosher salt
directions
Step 1:
In a large bowl whisk together all the dry ingredients. Make a well in the center and add in the water and oil.
Step 2:
Mix until a rustic dough is formed. Turn out onto the counter and divide into two equal pieces. Wrap in saran wrap and refrigerate for 15 minutes.
Step 3:
Flour your surface and roll out the dough into a ¼” thick rectangle about 11 inches across. Flour as needed. Cut into 5-inch squares. You should get six big cheez-its.
Step 4:
Make five indents on 2 of the opposite edges, and 6 indents on the other 2 edges remaining, and poke six holes in the centers.
Step 5:
Bake for 15 minutes, rotate the tray and bake for another five minutes. Let cool for 5 minutes, then toss in the powder mixture, and let cool completely.
Step 6:
To make the coating mixture, place all the ingredients in a blender, and blend it into a powder.
Jenn's Note:
I topped mine with mashed pinto beans, lettuce, onion, tomato, hot sauce and a sprinkle of cheese.
*Points and calories for Cheez-It only.
Original recipe can be found in the highlights here