Easy Cottage cheese flatbread recipe
A high-protein, low-carb cottage cheese flatbread that bakes into a flexible wrap. Blend smooth, spread evenly, and bake until set and lightly browned for the best texture.
Equipment
- Blender or food processor
- Baking sheet
- Parchment paper
Ingredients
- 2 Large Whole Eggs
- 1 cup Cottage Cheese Full, Reduced, or Fat Free all work (look for Low Sodium)
- 3/4 teaspoon Garlic Powder Optional
- 1 teaspoon Italian Seasoning Optional
- Oregano Optional for topping
Instructions
Prep and Blend Until Smooth
- Heat the oven to 350F/176C.
- Add all of your ingredients into either a food processor or blender.
- Process or blend until completely smooth, and keep going until you do not see curds.
Prepare the Pan and Spread
- Line a baking sheet with parchment paper and lightly coat it with cooking spray.
- Pour the mix onto the baking sheet.
- Evenly spread it out and shape it however you want, keeping the center from getting too thin.
- Top with a little oregano or anything else.
Bake Until Set and Lightly Brown
- Bake at 350F/176C for around 30–35 minutes depending on how thick (more time) or thin (less time) it is.
- Remove from the oven once it starts to brown and let it cool completely before peeling and using.
Notes
For easier release and a crispier bite, dust greased parchment with cornmeal or almond flour before spreading the batter. Let the flatbread cool completely before peeling to avoid tearing. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 310kcalCarbohydrates: 10gProtein: 28gFat: 16gSaturated Fat: 6gCholesterol: 390mgSodium: 700mgPotassium: 260mgSugar: 6gVitamin A: 450IUCalcium: 220mgIron: 2mg
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