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Easy Carrot Scarpaccia (Vegetable Flatbread)

This carrot scarpaccia is a slight twist on the classic Italian flatbread (or tart, depending on how you look at it). It's super easy to make, healthy, delicious, and the perfect way to use up that bag of carrots languishing in your fridge!
Prep Time15 minutes
Cook Time30 minutes
Course: Main Dishes
Cuisine: Italian
Servings: 4

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.

Notes

I've tried this with a few different flours.  You can do chickpea if you want it GF, though I found the flavor a bit strong.  You could also do 50/50 chickpea and a GF mix.  I typically make this with all-purpose flour.