Name: Flourless Avocado, Carrot and Mozzarella Flatbread
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 1–2 servings
Cuisine: American Inspired
Ingredients: 1 ripe avocado; 1 large egg; 50g mozzarella cheese, grated; 1 small carrot, finely grated; 1 tbsp sesame seeds, plus more for topping if desired; 1 tbsp finely chopped fresh parsley; 1/4 fresh chilli, finely chopped, optional; 1 tsp olive oil; 1/4 tsp fine salt, or to taste; 1/8 tsp ground black pepper

Method

16 steps

Preheat the oven to 200°C conventional or 180°C fan.
Line a baking tray with baking paper and brush the paper lightly with a little of the olive oil.
Cut the avocado in half, remove the stone and scoop the flesh into a bowl.
Mash the avocado thoroughly with a fork until mostly smooth.
Add the egg and beat it into the avocado until evenly combined.
Squeeze the grated carrot lightly to remove excess moisture.
Add the carrot, mozzarella, sesame seeds, parsley and chilli, if using.
Season with the salt and black pepper and stir until evenly mixed.
Spoon the mixture onto the prepared tray.
Shape it into one round or oval flatbread approximately 1cm thick.
Smooth the surface and drizzle or brush it with the remaining olive oil.
Scatter over a few additional sesame seeds if desired.
Bake for 18–22 minutes, until set, lightly browned around the edges and firm enough to lift.
For a more golden surface, place it under a hot grill for 1–2 minutes, watching closely.
Leave the flatbread to cool on the tray for 5 minutes so it firms up.
Carefully loosen it from the baking paper and serve warm.

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