The zucchini and carrot flatbread is a very tasty vegan and gluten-free dish. To make this flatbread, only a few ingredients are needed, and it’s quick to prepare: the zucchinis and carrots are used raw, blended, and then mixed with rice flour. The mixture is poured into a baking tray and topped with oil and cornmeal. Once baked in the oven, you will get a flatbread with an irresistible taste!
Check out the collection:
Recipes with zucchinis
Also try:
Broccoli Flatbread
Potato Flatbread
Fennel Flatbread
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Oven
Ingredients
- 10.5 oz zucchinis
- 3.5 oz carrots
- 3.2 oz rice flour
- 1 sprig dried oregano
- to taste cornmeal
- to taste salt
- to taste extra virgin olive oil
Tools
- Blender
- Baking Tray
Steps
To make the zucchini and carrot flatbread, clean the zucchinis and carrots by removing the ends, then cut them into pieces.
Place the zucchinis and carrots in the bowl of a food processor, and blend until you get a purée.
Pour the mixture into a bowl and add the rice flour. Salt and mix until you get a homogeneous mixture.
Line a baking tray with parchment paper and grease it. Sprinkle the base with cornmeal and pour in the mixture.
With the help of a spoon, spread the mixture out on the tray, leveling well. Dust the surface with oregano and more cornmeal, and drizzle with a little extra virgin olive oil.
Bake in a preheated oven at 356°F (180°C) for 20-25 minutes, until golden.
Once done, let it cool slightly and then cut it. Serve and enjoy!
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