Crisp carrot schiacciata (also gluten-free)
Published on 28 July 2026
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Delicious, a perfect dinner solution. I have already made schiacciata with potatoes and courgettes, and this is fantastic too. Easy and quick, and you can fill it however you prefer. For those intolerant to gluten, the original suggests rice or chickpea flour.
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Ingredients
INGREDIENTS FOR A 43x33 TRAY
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Method
Introductory photographs from the original
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- Step 1 of 9
I grate the carrots with a coarse grater.
- Step 2 of 9
I put the flour and grated cheese in a bowl.
- Step 3 of 9
I add salt, pepper and paprika, or whichever spice you prefer.
- Step 4 of 9
I add the water and mix with a hand whisk.
- Step 5 of 9
I add the oil and mix.
- Step 6 of 9
I add the carrots and combine them with the batter using a spatula.
- Step 7 of 9
I line the tray with baking parchment and oil it. I pour in the mixture and level it well: it should be a thin layer. I sprinkle with grated cheese.
- Step 8 of 9
I sprinkle with fine breadcrumbs to make a lovely crisp crust.
- Step 9 of 9
I bake at 190°C for 40 minutes until crisp. I think the slightly charred parts are the best. Once cooked I let it cool slightly and cut into pieces. I filled it like a sandwich with lettuce, ham and mozzarella.
Original source: https://incucinaconlilly.com/2026/07/28/schiacciata-di-carote/