Pizza Snack Mix

Posted on: April 4, 2024. Updated on: April 4, 2024.

by Carolina Gelen

pizza snack mix

How to Make the Pizza Snack Mix?

To make this, combine your favorite snacks—I’m talking crackers, nuts, seeds, and more—and toss them in a pizza-flavored seasoning. This recipe is made using crackers, corn nuts, almonds and pretzels, but there is definitely room for substitutions. Allergic to nuts? Use pumpkin seeds or hemp hearts instead. Can’t find any pretzels at the store? Use saltines, popcorn or tortilla chips instead.

How to Make the Pizza-Flavored Seasoning?

The pizza-flavored seasoning could not be easier to make! For the base, the extra-virgin olive oil is infused with tomato paste to replicate the marinara sauce flavor typically found in pizza. If you can’t get your hands on extra-virgin olive oil, butter or neutral oils will also work. Think grape seed oil, corn oil, avocado oil, or others. After straining the tomato paste—which would add moisture to the crackers making them soggy—the tomato oil is poured over the snack mix. The tomato oil will act like the glue for the spices and herbs to stick to the crackers and nuts.

The garlic, oregano and chili flakes are sprinkled over the tomato-oil-coated crackers which tossed until evenly coated. Lastly, a sprinkle of salt and pepper are added to enhance the seasoning, as well as grated Parmesan cheese or nutritional yeast—if you want to keep the snack mix vegan.

To ensure the seasoning sticks and stays on the crackers, the snack mix gets baked for 8 to 10 minutes, until fragrant and toasty.

How to Store the Snack Mix?

To store the snack mix, allow it to cool on the baking sheet completely—this prevents it from steaming and getting soggy when added to a container—then add it to a jar or ziplock bag and store it at room temperature. The snack mix should last about a week at room temperature.

Looking for other snackable recipes?

Try my crunchy, savory, 4-ingredient seed crackers. They’re so easy to make, perfect for serving with your favorite dip or crumbling in a salad for some extra crunch. My spicy everything cheddar biscuits are a fun baking project if you’re looking for a decadent savory pastry.

Pizza Snack Mix

4 / 5. from 16

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4 / 5. from 16

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Servings: 16 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes


  • 12 ounces (350g) crackers
  • 6 ounces (180g) corn nuts
  • 5 ounces (150g) pretzels
  • 5 ounces (150g) almonds
  • 1/2 cup (113 g) extra-virgin olive oil
  • 2 dollops (70 g) tomato paste
  • 3 tablespoons dried oregano
  • 2 tablespoons granulated garlic or 1 tablespoon garlic powder
  • 1 teaspoon chili flakes
  • Salt and pepper
  • 1 cup (100g or 3.5 ounces) grated Parmesan or 1/3 cup nutritional yeast



  1. Heat the oven to 300°F (150°C).
  2. In a large bowl, combine the snack mix: add the crackers, corn nuts, pretzels and almonds.
  3. In a small saucepan over medium heat, add the oil and tomato paste. Using a wooden spoon or spatula, stir occasionally, until the tomato paste goes from a bright red color to a darker, burgundy shade, about 8 minutes.
  4. Using a fine mesh sieve to catch the tomato paste, strain the oil and pour it in the bowl, over the snack mix. Using a spatula, mix until the snack mix is evenly coated in the tomato oil.
  5. Season the snack mix: to the bowl, add the oregano, garlic, a hefty pinch of salt, a few cracks of black pepper and the grated Parmesan (or nutritional yeast). Toss everything to combine.
  6. Dump the snack mix on a large baking sheet and bake for 8 to 12 minutes, mixing halfway through.
  7. Cool completely, before storing in an air-tight container at room temperature.
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Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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