Parsnip chickpea flour pizza crust is the grain-free recipe you have been looking for! Only 3 ingredients (plus water and salt) it is vegan (egg-free & dairy-free), gluten-free and versatile.
Whether you are new to or well-versed in the concept of grain-free pizza crusts, I have an original, vegetable-centric option that I hope will have you running to the kitchen to try.
It tastes as good as it looks even better than it looks (I devoured one and a half mini pizzas in record time) and is a cinch to make.
It’s made with two humble ingredients, parsnips and chickpea flour and can be shaped into pizza crusts big or small (think dinner or snacks–pizza all day!), takes minutes to prepare, and can be topped with any and all of your favorite toppings.
Both are versatile and delicious, but they also have constraints. With the former, the cauliflower must be cooked and then squeezed dry of excess liquid before being shaped into a crust. It’s not difficult, but it is time consuming. Chickpea flour crusts, on the other hand, are fast, but they are made from a batter and must be cooked in a skillet or other dish; not a problem, but it limits their versatility.
So, I decided to merge these two crusts into one. I stayed with a white vegetable, but opted for parsnips instead of cauliflower. The primary reason for the swap? Parsnips have a much lower water content than cauliflower, hence, no pre-cooking or squeezing required.
Simply shred the parsnips, combine with a chickpea batter (which holds everything together in lieu of eggs), and you have a simple crust that can be shaped and baked.
You will also have a pizza crust packed with great nutritional benefits: chickpea flour delivers a generous dose of plant-based protein and fiber, while parsnips contribute high levels of an array of minerals (specifically, potassium, manganese, magnesium, phosphorous, zinc, and iron), vitamins (including B, C, E and K), and fiber.
My friends, you need this pizza!
The edges of the crust are crispy–hurrah! But that also means that you need to watch the closely (peek, peek and peek again) during the last few minutes of baking to avoid burning.
I prefer to divide the crust into four equal portions to maximize the crispy edges. Additionally, slices are easier to pick up when the pizzas are kept relatively small (leave the forks in the drawer :)).
As you can see, I went a bit overboard with my variety of toppings. Pizza seems to lead to exuberance! Go ahead and do the same, or keep it classic. Think regular cheese, non-dairy cheese, loads of vegetables, no vegetables, pesto, marinara sauce, fresh herbs–choose what you crave, and go for it!
Lemony Roasted Parsnip Hummus (no beans, no tahini) | power hungry
Friday 25th of September 2020
[…] went a wee bit overboard with my purchase of parsnips the other day, so following my testing of the parsnip-chickpea flour pizza crust from the other day, I set to work crafting a few more options with my plethora of […]
Thursday 26th of March 2020
Easy and quick just hiw I like it.
+ Camilla says butternut squash and carrots will work too.