All Vegetable Pie Crust Recipe for Easy Healthy Baking

Creating a delicious, flaky pie crust without any traditional flour or butter might sound challenging, but with this all vegetable pie crust recipe, you’ll discover how easy and rewarding it can be to bake with wholesome plant-based ingredients.

This crust is naturally gluten-free, packed with the subtle flavors of fresh vegetables, and perfect for savory pies that impress both vegetarians and vegans alike. Whether you’re making a hearty vegetable pot pie, a quiche, or a savory tart, this crust offers a light, crisp texture that complements any filling beautifully.

Not only is this recipe a fantastic way to sneak extra veggies into your meals, but it’s also incredibly versatile and easy to customize. No more relying on store-bought crusts loaded with preservatives or allergens — with just a handful of fresh ingredients and simple equipment, you’ll be baking from scratch in no time.

Ready to master a healthy, flavorful pie crust that’s sure to become a staple in your kitchen?

Why You’ll Love This Recipe

This all vegetable pie crust is a game-changer for anyone looking to enjoy a gluten-free, vegan-friendly, and nutrient-dense alternative to traditional pie dough. Made primarily with root vegetables like cauliflower and sweet potatoes, this crust brings natural sweetness and earthiness, enhancing your pie’s overall flavor.

It’s incredibly easy to prepare — no need for chilling butter or complicated rolling techniques. The crust comes together quickly, making it perfect for weekday dinners or weekend baking projects.

Plus, it’s highly adaptable; you can swap veggies based on what’s in season or what you have in your fridge.

Compared to store-bought crusts, this recipe is free from preservatives, refined flours, and unhealthy fats. It’s a nutritious choice that supports clean eating without sacrificing taste or texture.

If you love exploring vegetarian recipes or are passionate about wholesome meals, this crust is a must-try!

Ingredients

• 1 ½ cups cauliflower florets (steamed and drained)
• 1 cup cooked sweet potato (mashed)
• 1 ¼ cups oat flour (gluten-free if needed)
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 2 tablespoons olive oil or avocado oil
• ½ teaspoon salt
• ½ teaspoon garlic powder (optional)
• ½ teaspoon dried thyme or rosemary (optional)

Equipment

• Steamer or pot for steaming vegetables
• Mixing bowls
• Food processor or potato masher
• Measuring cups and spoons
• Whisk
• 9-inch pie pan or tart pan
• Rolling pin or your hands for pressing dough
• Parchment paper (optional for easier rolling)

Instructions

1. Prepare the vegetables: Steam the cauliflower florets until tender, about 8-10 minutes. Drain well and let them cool slightly.
2. Make the flax egg: In a small bowl, combine the ground flaxseed with water. Whisk gently and set aside for 10 minutes to thicken.
3. Mash the vegetables: In a food processor or with a potato masher, mash the steamed cauliflower and cooked sweet potato until smooth. If using a food processor, pulse until you reach a dough-like consistency but avoid over-processing.
4. Combine dry ingredients: In a large mixing bowl, add the oat flour, salt, garlic powder, and dried herbs. Stir to mix evenly.
5. Mix wet and dry ingredients: Add the mashed vegetables, flax egg, and olive oil to the dry ingredients. Mix thoroughly with a spoon or your hands until a dough forms. The dough should be soft but not sticky. Add a little more oat flour if too wet.
6. Chill the dough: Wrap the dough in plastic wrap or cover with a bowl and refrigerate for 20-30 minutes. This helps it firm up for easier handling.
7. Roll out the dough: On a lightly floured surface or between two sheets of parchment paper, roll out the dough to fit your 9-inch pie pan. If the dough cracks, gently press it back together with your fingers.
8. Transfer to pie pan: Carefully place the rolled dough in the pie pan, pressing it evenly into the bottom and sides. Trim any excess dough from the edges.
9. Prebake the crust: Preheat your oven to 375°F (190°C). Prick the bottom of the crust with a fork to prevent bubbling. Bake for 12-15 minutes until the edges start to turn golden and the crust firms up.
10. Fill and bake: Add your favorite filling and bake according to your pie recipe’s instructions. This crust pairs wonderfully with vegetable quiches, savory pot pies, or even vegan cheese tarts.

Tips & Variations

“For a nuttier flavor, substitute oat flour with almond flour or chickpea flour, adjusting moisture as needed.”

Ensure your vegetables are very well drained before mixing — excess moisture can make the dough too soft. You can press the cooked cauliflower and sweet potato in a clean kitchen towel to remove additional water.

Feel free to experiment by adding spices like smoked paprika, cumin, or nutritional yeast to enhance the flavor profile. For a gluten-free option, always use certified gluten-free oat flour or substitute with rice flour.

If you want a sturdier crust, try adding 2 tablespoons of ground flaxseed or chia seeds to the dough. You can also swap sweet potato for butternut squash or pumpkin for a seasonal twist.

For a visually appealing crust, brush the edges with a little olive oil before baking to develop a golden finish.

Nutrition Facts

Serving Suggestions

This all vegetable pie crust is a perfect foundation for a variety of savory dishes. Try filling it with:

• Roasted seasonal vegetables and vegan cheese for a comforting pot pie
• A mixture of sautéed spinach, mushrooms, and garlic for a classic quiche
• Curried lentils and peas for an Indian-inspired savory tart
• Vegan ratatouille made with eggplant, zucchini, and tomatoes

Pair your pie with a crisp green salad dressed with lemon vinaigrette or a bowl of hearty soup for a satisfying meal. For more inspiration on vegetarian and vegan dishes to enjoy with your pie crust, check out our Amazing Vegan Pasta Recipes for Easy Delicious Meals or explore our Best Vegetarian Recipes No Dairy for Delicious Meals.

Conclusion

This all vegetable pie crust recipe offers a healthy, flavorful alternative to traditional pie dough that’s perfect for anyone looking to add more nutrients and veggies to their meals without sacrificing taste or texture.

The combination of cauliflower and sweet potato creates a naturally sweet, tender crust that bakes up beautifully crisp and holds fillings well. It’s easy to prepare, adaptable to your favorite herbs and flours, and caters to a variety of dietary needs, including vegan and gluten-free lifestyles.

Next time you want to make a savory pie, give this vegetable crust a try and enjoy a wholesome, home-cooked meal that’s both nourishing and delicious. For more creative vegetarian recipes, don’t forget to browse our extensive collection like Cheap Vegetarian Recipes For Families Everyone Will Love or our seasonal favorites in Autumn Vegetarian Recipes NZ: Delicious Seasonal Meals.

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