Ingredients
Scale
- 1 cup low-fat or 2% cottage cheese
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- A pinch of salt and black pepper
- Optional: 1 tablespoon grated parmesan cheese for extra flavor
Instructions
- Preheat your oven to 375°F (190°C). Place the cottage cheese, eggs, garlic powder, Italian seasoning, salt, and pepper into a high-speed blender or food processor. Blend on high for about 30 to 45 seconds until the mixture is completely smooth and no lumps remain. The consistency should look like a thick pancake batter.
- Line a small baking sheet with a piece of high-quality parchment paper. Spray the parchment paper lightly with non-stick cooking spray to ensure easy removal. Pour the blended mixture onto the center of the sheet and spread it out into a thin, even rectangle or circle using a spatula. Bake in the center rack of the oven for 20 to 25 minutes, or until the edges are golden brown and the center feels firm to the touch.
- Remove the tray from the oven and let the flatbread cool for at least 5 minutes. This cooling period is crucial as it allows the protein structure to set so it doesn’t tear. Carefully peel the flatbread away from the parchment paper. Use it immediately as a pizza crust by adding toppings and broiling for 2 minutes, or roll it up with turkey, avocado, and greens for a high-protein wrap.
- Cook Time: 30 minutes