Ingredients
Crust
- ¾ pound sweet potatoes, peeled and cubed into ½-inch cubes
- ¾ pound parsnips, peeled and cubed into ½-inch cubes
- 3 large pasture-raised eggs
- 2 tablespoons avocado oil, divided
- ⅔ cup almond flour
- 1 ½ teaspoons sea salt
- 1 teaspoon freshly ground black pepper
Toppings
- 7 ounces cream cheese (pasture-raised, nut-based, or whipped goat cheese)
- 8 ounces smoked wild-caught salmon
- 2 tablespoons fresh dill, chopped
- 1 tablespoon chives, thinly sliced
- ⅓ cup fresh peas
Method
Step 1
Preheat the oven to 400°F and line two large baking sheets with parchment paper (you may need a third if your sheets aren’t very large).
Step 2
Add the sweet potato and parsnip cubes to a food processor in batches. Pulse until chopped into fine pieces that resemble coarse salt.
Step 3
Add the eggs, 1 tablespoon avocado oil, almond flour, salt, and pepper into the food processor and pulse until everything combines.
Step 4
Divide the sweet potato crust between the two parchment paper lined baking sheets. Then, divide each of those into six smaller balls of dough (for a total of 12). Shape the dough into an oval-shaped crust, about ¼-inch thick. You can place a parchment paper sheet on top while pressing down to create a thin crust.
Step 5
Transfer the baking sheets to the oven. After 30 minutes, remove from the oven and brush the top of the crusts with the remaining avocado oil. Bake for another 10 minutes. Once golden, remove from the oven, gently flip the crusts and bake for another 10 minutes. Remove from the oven and set aside to cool slightly.
Step 6
Once the crusts have cooled a bit, top with cream cheese, lox, dill, chives, and peas.
Nutritional analysis per serving: Calories: 389, Total Fat: 23g, Saturated Fat: 4g, Cholesterol: 101mg, Sodium: 1037mg, Carbohydrates: 32g, Fiber: 7g, Sugars: 8g, Protein: 18g, Net Carbs: 25g
