Carrot Scarpaccia with Tangy Garlic Sauce
You know that bag of carrots lingering in your produce drawer, starting to get a bit rubbery? This carrot scarpaccia is a perfect way to use it up…and get in your daily dose of veggies!
This scarpaccia (a traditional Italian flatbread or tart) is kind of a chameleon…it can be a vegetarian main dish paired with a salad and some hard-boiled eggs. It can be a side dish, or an appetizer. It can be a 3pm snack scarfed down at the kitchen counter because you thought a salad for lunch would keep you going and you were WRONG.
Basically, it can be whatever your heart desires.
It’s definitely best when eaten fresh out of the oven, though I’ve “refreshed” slices of it in the air fryer pretty successfully as leftovers. The tangy garlicky yogurt sauce is a perfect accompaniment either way, and can be whipped up in like 15 seconds.
It can also easily be made gluten-free. I’ve tried chickpea flour, which was fine, but I think I’d lean either 50/50 chickpea and rice or a GF mix, or just go with a GF mix.
How to make this easy carrot scarpaccia
Whipping this up is so easy. Preheat your oven to 400 F and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, water, olive oil, 1 teaspoon of fine sea salt, and black pepper. Set it aside so the flour can hydrate.
Grate your carrots and finely mince the green onion and the parsley. I use a food processor for the carrots, it’s so much easier.
Add all of the grated stuff and the parmesan to the mixing bowl. Mix well.
Spread the mixture very thinly on your prepared sheet pan (like 1/4″ thick at most, get it as thin as you can). Sprinkle with flaky sea salt and bake for around 30 minutes.
You want it golden, slightly crispy on the edges, and lightly caramelized—you don’t want it soggy. Start checking at 25 minutes and then check frequently from there.
While it’s baking, whip up a quick sauce. Stir together the yogurt, lemon juice, garlic, and salt, tasting to get the ratios right for your taste. I like mine bright, garlicky, and tangy.
Slice and serve while warm, dipping in the sauce.
Leftovers keep well in the fridge for a few days, and can get “refreshed” nicely with an air fryer or in the oven.
Other healthy vegetarian main dishes or hearty sides:
- Tangy Red Cabbage, Feta, & Date Salad
- Charred Cabbage & Cauliflower Salad with Tahini Dressing
- Super Easy Onion Pakoras (Without a Deep Fryer)…with Tamarind Chutney
- 10-Minute Spiced Chickpea Scramble
- Hearty Fall Lentil, Butternut Squash, & Kale Salad
- Korean BBQ Cauliflower & Chickpeas (vegan, gluten-free)
Pin for later!
Easy Carrot Scarpaccia (Vegetable Flatbread)
Equipment
Ingredients
Scarpaccia
- 120 g 1 cup of all-purpose flour (see notes)
- 1 teaspoon of fine sea salt
- 1/4 teaspoon of fresh-ground black pepper
- 240 ml 1 cup of water
- 3 tablespoons of olive oil
- 500 g of carrots grated
- 1 green onion finely sliced
- 1/3 cup of grated parmesan
- 1 small handful of fresh parsley finely chopped
- Flaky sea salt for sprinkling
Dipping sauce
- Plain yogurt if greek, you can water it down a bit
- Fresh-squeezed lemon juice
- Minced garlic
- Salt
Instructions
- Preheat oven to 400 F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, water, olive oil, 1 teaspoon of fine sea salt, and black pepper. Set aside so the flour can hydrate.
- Grate your carrots and finely mince the green onion and the parsley. Add all of that and the grated parmesan to the mixing bowl. Use a spoon or rubber spatula to stir everything together and coat the vegetables.
- Spread very thinly on your prepared sheet pan (like 1/4″ thick at most, get it as thin as you can). Sprinkle with flaky sea salt.
- Bake for around 30 minutes, or until it’s golden, slightly crispy on the edges, and lightly caramelized—you don’t want it soggy. Start checking at 25 minutes and then check frequently from there.
- While it’s baking, stir together the yogurt, lemon juice, garlic, and salt, tasting to get the ratios right for your taste.
- Slice and serve while warm, dipping in the sauce Leftovers keep well in the fridge for a few days, and can get “refreshed” nicely with an air fryer or in the oven.
