Ingredients
Scale
- 1 cup low-fat or full-fat cottage cheese (small or large curd both work)
- 2 large eggs
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried oregano or Italian seasoning (optional)
- A pinch of salt and black pepper
Instructions
- Preheat your oven to 375°F (190°C). Line a standard rimmed baking sheet with high-quality parchment paper. This step is crucial because the mixture is very wet and will stick to the pan if you do not use parchment or a silicone baking mat. Lightly spray the parchment paper with a little olive oil or avocado oil spray for extra insurance.
- Place the cottage cheese, eggs, and your chosen seasonings into a high-speed blender or food processor. Blend on high for about 30 to 45 seconds until the mixture is completely smooth and bubbly. You want to ensure there are no cottage cheese curds left, as a smooth batter creates a more uniform “bread” texture once baked.
- Pour the batter onto the prepared baking sheet. Use a spatula to spread the mixture into a thin, even rectangle, roughly 9×12 inches. Place the tray in the center rack of the oven and bake for 25 to 30 minutes. You will know it is done when the edges are golden brown and the center feels firm and slightly springy to the touch.
- Remove the tray from the oven and let the flatbread cool on the parchment paper for at least 5 to 10 minutes. This allows the proteins to set, making it easier to peel off the paper. Carefully peel the flatbread away from the parchment. Load it up with your favorite fillings like turkey, avocado, sprouts, and mustard, then fold it over and enjoy!
- Cook Time: 35 minutes