I don’t know about you guys, but I am in need of a drastic winter veg rejuvenation session. We’ve roasted them, pureed them, poached them, fried them, and now it feels like we have exhausted all options. THINK. AGAIN. FOLKS! Something that is great about your winter veg, is that it can be used in ways your spring and summer produce aren’t able to. We are going to take some plain old parsnips and make some parsnip pizza crust. It’s gluten free, vegan, and a great base for whatever topping you want to put on it. Go crazy, get creative, take advantage of the season at hand!
- 1 ¼ cups of peeled and coarsely grated parsnips
- 1 teaspoon lemon juice
- ½ tbsp fresh thyme
- ½ tablespoon of rosemary
- 1 cup of ground blanched hazelnuts
- ½ cup sunflower seeds
- ¼ cup ground flaxseed
- 1 teaspoon of salt
- Freshly ground black pepper
- Preheat your oven to 400F.
- Peel and coarsely grate parsnips and mix with the lemon juice and herbs.
- Place the sunflower seeds and hazelnuts into a food processor or high speed blender and process until finely ground.
- Combine the hazelnuts and sunflower seeds with the flaxseed, sea salt and pepper and whisk until combined.
- Add the parsnips and gently mix with your hands until it just comes together into a dough.
- Shape the dough into a flat disk and roll between two sheets of baking paper into about 10" round shape, about ¼" thickness. Use your hands to even out the edges as you are rolling the dough out. This part can be a bit tricky, so have patience with it.
- Transfer with the bottom baking paper onto a flat tray and bake for about 30 minutes until golden brown and baked at the bottom. It should be slightly crispy around the edges, but still retain some softness in the center.