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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.
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.
Recipe Benefits
- 3 ingredients
- vegan (egg-free, dairy-free)
- gluten-free
- grain-free
- nut-free
- yeast-free
- quick and easy to make and bake
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- chickpea flour
- olive oil (or the neutral vegetable oil of your choice)
- parsnips
You will also need some water (I use filtered tap water) and salt (which is optional, or adjustable).
Step by Step Directions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 375F (190C). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the water, chickpea flour, olive oil, and salt. Let stand while preparing the parsnips.
- Finely grate the parsnips (you should have enough to measure 2 lightly packed cups).
- Add the parsnips to the chickpea flour mixture, stirring until well blended.
- 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).
- Bake in preheated oven for 14 to 17 minutes or until golden brown. Remove from oven and add toppings of choice.
- Return crust to oven and bake for 7-11 minutes longer until toppings are cooked/melted.
- Serve with any additional fresh toppings (e.g., herbs, greens, avocado slices). Eat!
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!
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}
Parsnip Chickpea Flour Pizza Crust {vegan, grain-free, 3-ingredients}
Ingredients
- 1/2 cup water
- 1/4 cup chickpea flour
- 1 and 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 3 to 4 medium-size parsnips, washed and peeled
Instructions
- Preheat oven to 375F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the water, chickpea flour, olive oil, and salt. Let stand while preparing the parsnips.
- Finely grate the parsnips (you should have enough to measure 2 lightly packed cups).
- Add the parsnips to the chickpea flour mixture, stirring until well blended.
- 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).
- Bake in preheated oven for 14 to 17 minutes or until golden brown. Remove from oven and add toppings of choice.
- Return crust to oven and bake for 7-11 minutes longer until toppings are cooked/melted.
- Serve with any additional fresh toppings (e.g., herbs, greens, avocado slices). Eat!
What is the purpose of the parsnip in this recipe? Thank you.
The parsnip is taking the place of most of the flour in the recipe. I developed the recipe back when cauliflower pizza crusts were becoming popular (many of those recipes were made from riced cauliflower and an egg to hold the crust together). Unlike cauliflower, parsnips do not need to have moisture squeezed out of them (unlike steamed cauliflower), making them an easier option over cauliflower. The chickpea flour is a vegan alternative to an egg.
This was awesome. Can the chickpea flour be substituted for another type of flour by chance?
Wow, super yummy! And much easier than cauliflower crust (I hate squeezing out the moisture, it is so tedious). The subtle sweetness of the parsnips is so good with the chickpea flour, what a great combination. I’m going to use carrots next time, even though it might look weird to have an orange pizza crust!
Easy and quick just hiw I like it.
+ Camilla says butternut squash and carrots will work too.
🙂