Preheat the oven to 200°C / 400°F and line a baking sheet with parchment paper.
Grind the chia seeds in a blender or grinder until they form a fine meal.
In a small bowl, mix the Greek yogurt with the water until smooth.
In a large bowl, combine the ground chia seeds, chopped parsley, salt, Herbes de Provence, minced garlic and ground red pepper.
Add the egg whites and the yogurt‑water mixture to the dry ingredients and mix well until a thick batter forms.
Stir in the shredded mozzarella until evenly distributed.
Divide the mixture into four equal portions, place them on the prepared baking sheet and shape each portion into a round flatbread.
Sprinkle sesame seeds on top of each flatbread.
Bake for about 20 minutes at 200°C / 400°F, or until set and lightly golden.
Let the flatbreads cool slightly before serving warm or at room temperature.