Somewhere along the lines I lost my taste for big, doughy pizza crust.

My pizza became all about the toppings and the crust, as long as it was crispy, became a great accompaniment.  When I saw amazing looking Whole Wheat Cracker Crust on Sarah’s blog, I knew I had to try it.  No yeast, super fast and amazingly crisp.  What else could I ask for?

I’ve also been thinking about this pizza for awhile.  I really love roasted radishes.  The major bite of the radish is tamed and turned in to this great earthy sweetness when a radish is roasted.   I added the mustard to bring a bit of the bite back in but you are more than welcome to leave it out- this pizza would be equally delicious!  I think a few herbs thrown in to the ricotta would make for a nice companion as well.

The cheese could also be changed a bit.  I went for the tame mozzarella but I think some goat cheese or gorgonzola would me amazing.  Maybe with a little honey drizzled on top?  Really the options are open, just don’t leave off the roasted radishes.

Even if you don’t try this pizza, I urge you to throw some radishes in the oven (tossed with a bit of olive oil, salt, and pepper of course!)  I think you will really love them!  We are coming up to the season, at least in Illinois, where radishes are bountiful and I can only eat so many raw!



Roasted Radish and Mustard Ricotta Pizza on Cracker Crust

  • Author: Erin Alderson
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 2


  • Crust:
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 3 tablespoons water
  • 1/2 tablespoon olive oil
  • Toppings:
  • 1/3 cup ricotta cheese
  • 2 cups radishes
  • 2 tablespoons stone ground mustard
  • 1 tablespoon honey
  • a few slices of mozzarella cheese
  • 2 cups arugula
  • 2 tablespoon olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 425˚ with a pizza stone. Slice radishes in 1/4″ slices and toss with 1 tablespoon of olive oil. Roast for 20-30 minutes or until radishes are soft and begin to curl up. Remove from oven and set aside.
  2. Turn oven up to 475˚
  3. To make the crust, combine dry ingredients and give a good stir. Whisk together honey, water, and olive oil. Combine with dry ingredients, adding a bit more water if the dough seems a bit dry (or a bit more flour if dough is too sticky.) You should be able to handle it without it sticking to your hands too bad.
  4. On a flour covered cutting board, roll dough out in to a 10″ even circle. Stir together ricotta, mustard, and honey. Smear over dough then top with roasted radishes and mozzarella cheese.
  5. Bake for 8-12 on stone or until crust is crisp and cheese is browned. Remove from oven and let sit for 2-3 minutes.
  6. Toss arugula with oil, salt, and pepper. Place on top of pizza and serve.


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