Carrot Mozzarella Flatbread

Ingredients

• 2 cup carrots (Grated; dab excess moisture with a paper towel before mixing.)
• 0.5 cup shredded cheddar or mozzarella cheese (The transcript allows 1/2 to 3/4 cup; the written recipe specifies 1/2 cup.)
• 1 large egg (Beaten.)
• 0.5 tsp garlic powder or minced garlic (Optional.)
• salt (A pinch, or to taste.)
• black pepper (A pinch, or to taste.)
• Everything Bagel seasoning (Optional topping.)
• chopped parsley (Optional topping.)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Grate the carrots and use a paper towel to dab away excess carrot juice. Removing excess moisture helps the flatbreads hold together.

3. 3

   Beat the egg in a bowl until blended.

4. 4

   Add the grated carrots, beaten egg, shredded cheese, optional garlic, salt, and black pepper to the bowl. Mix until the ingredients are evenly combined.

5. 5

   Divide the mixture into portions on the prepared baking sheet. Flatten each portion into a thin round about 1/4 inch thick, leaving space between the rounds.

6. 6

   Bake for 15–20 minutes, or until the flatbreads are golden and firm enough to lift from the parchment.

7. 7

   Remove the baking sheet from the oven and let the flatbreads cool for 5–10 minutes. Do not skip this resting time, as it helps them set and prevents them from breaking.

8. 8

   Add fillings or optional Everything Bagel seasoning and chopped parsley. Serve as a wrap, taco base, or snack.

Notes

The video transcript mentions using 1/2 to 3/4 cup of cheese, while the written caption specifies 1/2 cup; use up to 3/4 cup for a cheesier, more cohesive flatbread. Fill after the flatbreads have cooled and set. Best served fresh; refrigerate leftovers in an airtight container and reheat briefly in a skillet or oven.

Nutrition per serving

• snack
• vegetarian
• low-carb
• gluten-free
• baked
• meal-prep
• wrap base