Gluten-free recipe, wheat flour-free and ready in less than 15 minutes.
Get ready to retire the French bread from your breakfast routine—at least once in a while. This carrot and mozzarella cheese “bread” combines fiber, protein, and healthy fats in a thin disc that can be rolled up, cut into strips, or simply served warm, straight from the oven to your plate.
All without yeast, without kneading dough, and, best of all, without turning on the oven. Here, the frying pan becomes your personal bakery.
Why swap traditional bread for this version?
Low carb : only 4g carbs (1g fiber) per serving.
Gluten-free : great option for celiacs or those looking to reduce their wheat consumption.
Rich in protein : 13g per disc, thanks to the mozzarella and egg.
Satiating fiber : grated carrots provide beta-carotene, vitamins and a good dose of fiber to stave off hunger until the next meal.
Versatility : serves as a base for savory fillings (shredded chicken, tuna) or slightly sweet ones (peanut cream with cinnamon).
Ingredients (2 discs)
80g of grated mozzarella (the thicker, the better the consistency)
1 medium raw carrot, finely grated
1 egg (preferably free-range, for flavor and color)
Seasonings to taste – black pepper, dehydrated garlic, oregano, or even a pinch of cinnamon if you want a sweet and sour touch
Yield : 2 discs measuring 12 cm to 14 cm Macros per disc : 173 kcal ▪ 4 g carbohydrates (1 g fiber) ▪ 13 g protein ▪ 12 g fat
Detailed step by step
1. Prepare the base mixture
In a medium bowl, combine the grated carrot and mozzarella. Crack the egg over the top and stir with a fork or spatula until each carrot shred is “embraced” by the cheese and egg. The result resembles a moist but cohesive dough.
Black pepper and oregano enhance the savory flavor, while dried garlic adds a homemade cheese bread aroma. If you want a sweet and sour touch, add ¼ teaspoon of cinnamon—a nice contrast to the carrot.
3. Shape in a cold pan
Place the nonstick skillet on the counter (still turned off). Using a spatula, distribute half of the batter in the center, pressing down and spreading it out until it forms a disc about 0.7 cm thick. Repeating the process with the second half only after baking the first ensures easy handling.
4. Cook over low heat
Turn the stove to low and cover the skillet. The internal steam cooks the carrots while the cheese melts and browns the base. After 3 to 4 minutes, lift the lid and check the sides: if they’re lightly browned, slide the spatula over and flip the disk. Another 2 minutes is enough for the other side to caramelize.
5. Roll, fold or stuff
While still warm, the finished discs are flexible. Roll them up like a wrap, fold them like a pancake, or cut them into strips for a crunchy snack. When they cool, they firm up like cheese bread—ideal for travel or lunchboxes.
add 1 pinch of hot paprika and 1 dash of hot sauce
gentle warmth
Smoked
replace part of the mozzarella with provolone
smoky aroma
Sweet & Cinnamon
include ½ teaspoon of cinnamon + hydrated raisins
low carb carrot cake style
Frequently asked questions
Can I exchange the mozzarella for another cheese?
Yes. Standard Minas cheese, Prato cheese, or Gouda cheese will work. Just avoid cheeses that are too moist (ricotta) or too dry (pure Parmesan), as they alter the structure. Blends of 50% ricotta and 50% mozzarella add lightness without losing the texture.
Can it be baked in an oven or air fryer?
In an air fryer, bake for 8 minutes at 180°C (350°F)—don’t forget the perforated parchment paper to prevent sticking. In a conventional oven, bake on a silicone mat for 12 minutes at 200°C (400°F), turning halfway through.
Does it freeze well?
Yes. Once cooled, separate the discs with parchment paper, wrap in a ziplock bag, and freeze for up to 30 days. To consume, heat directly in a covered skillet for 2 minutes, without thawing.
Golden tips for perfect results
Grate finely : the finer the carrot fibers, the more uniform the disc.
Non-stick frying pan : avoids adding extra oil and makes turning easier.
Low heat + lid : cooks without burning the outside.
Don’t add salt without tasting: mozzarella already contains considerable sodium.
Final words
Transforming carrots, cheese, and eggs into a nutrient-rich bread substitute is the kind of culinary alchemy that saves time, pleases the palate, and, as a bonus, fits into low-carb diets or simply for those looking for variety on their plate.
With just a few steps, optional seasonings, and creative fillings, this skillet “bread” proves that everyday cooking can be practical, healthy, and surprising—all in less than fifteen minutes. Try it next morning and discover how three ingredients can reinvent the first meal of the day.
