Step 1: Make the Flatbread Dough

1. In a large mixing bowl, combine the flour, salt, sugar, and baking powder.
2. Add olive oil and warm water, mixing until a dough forms.
3. Knead the dough on a lightly floured surface for 5-7 minutes until smooth.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 2: Roast the Carrots

1. Preheat your oven to 400°F (200°C).
2. Place the sliced carrots on a baking sheet. Drizzle with olive oil, honey, cumin, salt, and black pepper. Toss to coat evenly.
3. Roast the carrots in the preheated oven for 20-25 minutes, until tender and slightly caramelized. Set aside to cool.

Step 3: Prepare the Pumpkin Seed Pesto

1. In a food processor, combine toasted pumpkin seeds, basil, sage, Parmesan cheese, and garlic.
2. Pulse until the ingredients are finely chopped.
3. With the processor running, slowly pour in the olive oil and lemon juice. Blend until the mixture is smooth. Season with salt and pepper to taste.

Step 4: Cook the Flatbread

1. Divide the dough into two portions. Roll each portion into a thin oval or circle, about 1/4-inch thick.
2. Heat a large skillet or griddle over medium-high heat. Lightly brush with olive oil.
3. Cook each flatbread for 2-3 minutes on each side until bubbles form and the surface is golden brown.

Step 5: Assemble the Flatbread

1. Spread a generous layer of pumpkin seed pesto over each flatbread.
2. Top with roasted carrots, tearing the burrata cheese and placing it evenly across the flatbread.
3. Garnish with fresh sage leaves, a sprinkle of red pepper flakes, and a drizzle of honey or balsamic glaze for extra sweetness and acidity.