Parsnips have been catching my eye at the farmer’s market again lately (and not because they’re bright or pretty looking), but because the wheels have been turning in my head as far as what I could make with them. So far I’ve made parsnip fries, soup, nachos and success #4 is this three ingredient pizza crust.
All you need is parsnips, rolled oats, chia seeds and of course your favorite spices and toppings.
3 Ingredient Parsnip Pizza Crust (vegan)
- 3 medium parsnips
- 1/2 cup rolled oats
- 1 tbsp chia seeds
- spices of your choice
First, preheat the oven to 425 degrees F. Next, in a small bowl, combine 1 tbsp chia seeds with 3 tbsp of water. Mix together and place in the fridge for about 5-10 minutes so it gels to form a "chia egg."
Meanwhile, chop the parsnips into ~1/4" rounds and place into a large pot filled with water. Boil the parsnips for about 15-20 minutes or until you can pierce them with a fork.
In a food processor, combine the cooked parsnips with the 1/2 cup of rolled oats. Pulse until combined, then stir in the chia egg until everything is combined.
Spoon the mixture on parchment paper or on a silpat mat. Wet your hands so that the mixture doesn't stick as you spread it out into a circle.
Bake for 15 minutes or until the edges start to brown and the top is dry to the touch. Flip the crust over and bake for another 15-20 minutes.
Add your favorite toppings then put back in the oven for another 5 minutes or so.
-My toppings were already pre-cooked and I haven't tried with raw vegetables, so let me know if you do try this!
-This recipe works well with sweet potato.
-You can sub the chia egg for 1 egg.
-Feel free to add spices of your choice to the crust; I used sea salt, garlic powder and nutritional yeast.
-To flip the crust over, I took a spatula to get under the edges, then flipped it onto another piece of parchment paper, then flipped it back on the silpat.
-I recommend letting the crust cool for a bit. It will hold together if you're patient!