These crispy, cheesy crackers taste similar to the original Cheez-Its, but they have a punch of protein and cheese that makes them even more irresistible. 
This creation has given me a delicious cheesy snack without gluten. Beware, these crackers are so tasty they disappear very quickly!
Yield approximately 160 - 175 crackers
8 oz extra-sharp or sharp cheddar cheese, grated
¼ cup parmesan cheese, grated
½ cup butter, cut into cubes
1½ cup gluten-free 1:1 flour blend
½ cup almond flour
¼ tsp salt
⅛ tsp garlic powder
¼ cup cold water 
Maldon sea salt flakes for sprinkling over the crackers, optional 
Preheat over to 375℉
Add all the ingredients, besides the coarse salt, to a food processor. Blend the ingredients together. If the dough is too dry, add a tiny bit and blend. The dough should come together in a ball and roll out easily. It should not be wet and sticky, nor should it be dry and crumbly. 
Place the dough on a smooth surface and dust the surface and rolling pin with gluten-free flour. 
Roll the dough out as thin as you can but thick enough that you can move the cut pieces. Use a small cookie cutter to make small crackers. Or you can cut them into squares by using a pizza cutter.
Lay each cracker on a baking sheet leaving a little room between each one. Sprinkle the crackers with a small amount of sea salt flakes. Place the uncooked crackers on the baking sheet in the refrigerator for 15 minutes before baking. 
Bake for approximately 15 minutes or until lightly golden brown. 
Once they are done baking, remove them from the pan to a cooling rack. Once cool, munch away.
Just Salt It, and enjoy!
Card image cap