Step 1

Preheat oven to 350F. Set aside a large baking sheet.

Step 2

In a medium bowl, stir together the chickpea flour, nutritional yeast, sugar, and salt. Add the oil, mustard and 4 tablespoons water, stirring until blended. The dough will seem dry at first, but keep stirring until completely blended. Add a bit more water, only if needed to combine all the dry ingredients. The dough should be smooth and stiff, but not sticky (see photos).

Step 3

Divide dough in half. Shape one half into a a rough rectangle or square and place onto a large piece of parchment paper (about the size of the baking sheet) that has been lightly dusted with chickpea flour. Using a rolling pin, roll dough very thin into about a 12-inch by 8-inch rectangle. Tear off pieces of the dough and squish them into place, as much as needed, to make a relatively even rectangle.

Step 4

Using a pizza cutter or large knife, cut the rectangle into 40 crackers. If desired, brush off any excess flour with a damp pastry brush and (optional) sprinkle with salt.

Step 5

Bake in the preheated oven for 15 to 20 minutes until light golden brown. Remove from oven and lift parchment (with crackers) onto a cooling rack. Cool completely. Break into pieces.

Step 6

Repeat with remaining dough.