cottage cheese flatbread
A viral high-protein, gluten-free flatbread alternative that uses cottage cheese and eggs to create a chewy, satisfying wrap or pizza crust.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 2 servings
- Category: Lunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 cup Full-fat Cottage Cheese
2 units Large Eggs
0.5 tsp Garlic Powder
0.5 tsp Dried Oregano
To taste Salt and Black Pepper
2 tbsp Parmesan Cheese
Instructions
- Preheat your oven to 350°F (175°C) and line a standard rimmed baking sheet with high-quality parchment paper
- Place the cottage cheese, eggs, garlic powder, oregano, salt, and pepper into a high-speed blender or food processor
- Blend the mixture on high for about 30 to 45 seconds until the batter is completely smooth with no visible lumps of cheese
- Pour the liquid mixture onto the center of the prepared baking sheet and use a spatula to spread it into a large rectangle or oval with even thickness
- Bake in the center rack of the oven for 25 to 30 minutes until the flatbread looks golden brown and feels firm to the touch
- Remove from the oven and let the flatbread sit for at least 5 to 10 minutes to allow the proteins to set
- Gently peel the parchment paper away from the flatbread and serve immediately or store for later
Notes
Lightly spray the parchment paper with avocado or olive oil to ensure the flatbread releases easily.
Do not over-blend the eggs, as too much air can cause the flatbread to puff and then deflate significantly.
Full-fat cottage cheese provides the best structure and richness.
Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to two months.
To reheat, use a microwave for a soft texture or a dry skillet to crisp up the edges.
Find it online: https://powerecipe.com/cottage-cheese-flatbread/