Pizza Crackers

Preheat oven to 350ºF

Place the sun-dried tomatoes in a bowl and cover them with hot water. Set aside to soak for 10-15 minutes.

In a food processor fitted with the steel blade, combine the sunflower seeds, pumpkin seeds, fennel, Italian seasoning, garlic powder, chili powder, and salt. Process for 30 seconds.

Drain the sun-dried tomatoes, reserving the liquid. Chop the tomatoes and add them to the food processor along with the sesame seeds. Pulse until sun-dried tomatoes are reduced to small flecks and incorporated into the seed mixture. With the machine running, slowly add 2 tablespoons of the reserved tomato liquid. Process until a rough dough forms.

Transfer the dough to a large sheet of parchment paper. Use your hands to pat it into a thick rectangular mass. Place another piece of parchment on top of the dough. Roll out the dough to about 1/8-inch thickness. The thinner you roll it, the crispier your crackers will be. Remove the top sheet of parchment paper. Trim any jagged edges with a pizza cutter.

Transfer the dough, parchment paper and all, to a baking sheet. Use the pizza cutter to cut the dough into cracker shapes. Bake for 15-20 minutes, rotating the pan once halfway through, until golden brown and firm to the touch. Cool completely on the baking sheet, then break along the pre-cut lines into crackers. Store in an airtight container at room temperature.