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Parsnip Chickpea Flour Pizza Crust {grain-free, vegan, 3 ingredients}


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.
parsnip and chickpea flour pizza crusts with various toppings

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.

Delicious + Nutritious = Gorgeous.

The inspiration for this recipe comes from two other grain-free pizza crusts I love to make: cauliflower pizza crusts and  chickpea flour pizza crusts.

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!

grain-free vegan pizza crust with mushrooms and broccoli

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 :)).

close up of vegan pizza crusts with toppings

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!

grain-free vegan pizza crusts made with 3 ingredients including chickpea flour and parsnips

More Delectable Parsnip Recipes to Try:

Lemony Roasted Parsnip Hummus (no beans, no tahini)

Roasted Carrot Parsnip Hash {Vegan, Paleo}

Vegan Creamy Mashed Parsnips {easy, 3 ingredients}

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Parsnip Chickpea Flour Pizza Crust {vegan, grain-free, 3-ingredients}

  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 mini pizzas 1x
  • Diet: Gluten Free


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.




  1. Preheat oven to 375F. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together the water, chickpea flour, olive oil, and salt. Let stand while preparing the parsnips.
  3. Finely grate the parsnips (you should have enough to measure 2 lightly packed cups).
  4. Add the parsnips to the chickpea flour mixture, stirring until well blended.
  5. Evenly space 4 equal-sized portions of parsnip mixture on prepared baking sheet. Using fingertips, press each mound into a circle (about 5 to 6 inches in diameter and about 1/2-inch thick).
  6. Bake in preheated oven for 14 to 17 minutes or until golden brown. Remove from oven and add toppings of choice.
  7. Return crust to oven and bake for 7-11 minutes longer until toppings are cooked/melted.
  8. Serve with any additional fresh toppings (e.g., herbs, greens, avocado slices). Eat!
  • Category: Pizza Crust
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 mini pizza crust (crust only)
  • Calories: 152
  • Sugar: 6.1 g
  • Sodium: 225 mg
  • Fat: 5.6 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 23.6 g
  • Fiber: 5.3 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: grain-free vegan pizza crust, 3 ingredients, 3 ingredient vegan pizza crust, parsnips, chickpea flour, 3 ingredient pizza crust


4-Ingredient Beet Hummus {Vegan, Oil-Free, No Beans}
Lemony Roasted Parsnip Hummus (no beans, no tahini)
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Katina Arbour

Wednesday 14th of April 2021

This was awesome. Can the chickpea flour be substituted for another type of flour by chance?

Dina Avila

Saturday 30th of January 2021

Curious if you’ve made this recipe with a nut flour instead of chickpea flour, Camilla?

Vegan Creamy Mashed Parsnips {easy, 3-ingredients} | powerhungry®

Wednesday 11th of November 2020

[…] Parsnip Chickpea Flour Pizza Crust {grain-free, vegan, 3 ingredients} […]

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.


Friday 27th of March 2020


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