Carrot Flatbreads
Have you ever thought of using carrots to make the base of a flatbread? It only takes a few ingredients to achieve a surprising result: baked carrot flatbreads, full of color and gluten-free, perfect for filling as you prefer.
I chose a fresh and light filling with cream cheese, crunchy lettuce, and vegetable slices for a vegetarian version, but you can customize it with whatever you have in the fridge. A clever idea to get kids to eat vegetables or simply for a quick lunch or a dinner different from the usual, even for those looking for lighter alternatives to classic flatbreads!
Instructions
- 1
Peel the carrots and grate them into thin strips with a coarse grater, then combine them in a bowl with flour, Parmesan cheese, egg, a drizzle of olive oil, salt, and pepper. Form circles of dough on a baking sheet lined with parchment paper and bake for about 20 minutes (or until the edges are lightly golden) in a preheated oven at 180°C.
- 2
Remove from the oven and fill as desired.
- 3
That's it, the carrot flatbreads are ready, all that's left is to serve them.
Ago's Notes
- Adjust the salt according to the salt content of the preserved ingredients.
What a delightful harmony of flavors, a true testament to Italian tradition: enjoy every bite as a tribute to the simplest and most sincere products, which in this recipe find their maximum expression.
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