USA · Breakfast and Brunch
Cottage Cheese Flatbread
High-protein flatbread made entirely from cottage cheese and eggs — no flour, no yeast, no kneading.
Ingredients
- cottage cheese200 g
- eggs2
- garlic powder0.5 tsp
- Italian herbs1 tsp
- saltto taste
- black pepperto taste
- olive oil1 tbsp
Method
- 1Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper and brush it lightly with the olive oil so the flatbread does not stick.
- 2Add the cottage cheese, eggs, garlic powder, Italian herbs, salt, and pepper to a blender. Blend on high for 30–45 seconds until completely smooth with no lumps. The batter should be pourable, like a thick pancake batter.
- 3Pour the batter onto the prepared baking sheet and spread it evenly into a rectangle or circle about 5 mm thick. Use a spatula or the back of a spoon to smooth it out — thinner edges will get crispier.
- 4Bake for 30–40 minutes, until the surface is golden and dry to the touch and the center is set. Start checking at 30 minutes. The flatbread puffs up in the oven and sinks back as it cools.
- 5Leave the flatbread on the baking sheet until it is completely cool. Do not rush this: it firms up as it cools, and if you peel it off the parchment while it is still hot, it falls apart. Then lift it off the paper onto a cutting board. Cut into squares or triangles, or use the whole sheet as a pizza base — slide it off the parchment onto the bare tray, add your toppings and broil for 3–4 minutes.