Parsnip-Crust Veggie Flatbread

Step 1

Preheat a baking stone or large baking sheet in a 425°F oven. Line a separate baking sheet with parchment paper.

Step 2

In a large bowl combine flaxseed meal and ¾ cup water; let stand 5 minutes. Add parsnips, chickpea flour, and salt; mix well. Spread parsnip mixture on parchment-lined baking sheet. Top with a sheet of waxed paper; roll with a rolling pin to a 12-inch circle about ¼ inch thick, pressing to compact mixture. Discard waxed paper. Use the baking sheet to transfer the parchment and crust to the baking stone. Bake 12 minutes or until edges are golden.

Step 3

Meanwhile, in a small bowl stir together hummus and roasted red pepper.

Step 4

Spread hummus mixture over baked crust. Top with jackfruit, tomato, and onion. Sprinkle with vinegar. Bake 8 minutes more or until toppings are heated through. Sprinkle with pine nuts, nutritional yeast, and basil. Cut into wedges.