Mix first 9 ingredients in food processor. Pulse until cornmeal consistency. Add remaining ingredients and blend until a ball forms. Place in wrap and refrigerate at least 30 minutes. Roll between plastic wrap to 1/8″ thickness. Cut into 2″ squares and transfer to baking sheet. Using a fork, poke holes over the top of the dough.
Bake in convection over at 325 degrees for 11 minutes.