I've taught myself to make "flat breads" with leftover juice pulp, but you can also use the whole veggie/fruit to make them, as I learned one day I was craving them but had not juiced anything.
I crafted one that tastes like the dressing balls my mom used to make for thanksgiving, which I also use to make finger sandwiches using tomatoes, chickpea salad, lettuce, spicy mustard, etc....and one that's sweet and can be used as pancakes, or as a sweet sandwich treat with some nut butter and bananas or jelly.
For the dressing version, I use celery, romaine, veggie broth, sage, rosemary, thyme, red onion, garlic, and chickpea flour, with a small amount of baking powder. I don't really measure things out exactly, I go by intuition, taste, and consistency.
For the sweet version, I use apples, ginger, apple juice, cinnamon, nutmeg, raisins, chickpea flour, and a small amount of baking powder.
I put parchment paper on a baking sheet and dump the mixture out and smooth it out evenly, then bake at 400 degrees for 25-35 minutes, checking consistency as it goes. Once it's done to my satisfaction, I cut it with a pizza cutter into small-ish squares, and if it's still too moist inside, I put it back in the oven, with the oven now turned off, to let it bake a bit more while the oven cools down...usually 10 or 15 more minutes, max.