Anti Inflammatory Herb Mini Flatbread Bites with Carrot
Total time48 min
Prep time20 min
Cook time18 min
4.7(4)
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Learn more →Ingredients
4 servings
For the flatbread dough
- 1 cup rice flour
- ¼ cup tapioca starch
- ½ tsp salt
- ½ tsp baking powder
- ⅓ cup warm water
- 2 tbsp olive oil
For the topping
- ½ cup fresh ricotta
- 1 cup carrots, finely shredded
For the herb oil
- ¼ cup fresh basil leaves, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- 3 tbsp olive oil
- ¼ tsp salt
For brushing
- 1 tbsp olive oil, for brushing
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the rice flour, tapioca starch, salt, and baking powder until evenly combined.
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