Cottage Cheese Flatbread

A high-protein, low-carb flatbread made from cottage cheese and eggs, perfect for wraps, pizzas, or as a chip.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 2 servings

Course: Main Dish, Snack

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup low-fat cottage cheese Can use full-fat for richer flavor.
2 large eggs Use whole eggs for best flavor; egg whites can be used but may result in a fragile flatbread.

Seasonings

1 teaspoon dried oregano Feel free to use fresh if available.
1/2 teaspoon garlic powder Can use fresh garlic for stronger flavor.

Method

Preparation

Preheat your oven to 375°F (190°C).
Line a large baking sheet with parchment paper and lightly spray it with non-stick cooking spray.
In a blender or food processor, combine the cottage cheese and eggs. Blend until the mixture is completely smooth with no lumps.
Pour the mixture into a bowl and stir in the dried oregano and garlic powder.

Baking

Pour the batter onto the prepared baking sheet, spreading it out into a thin, even rectangle or circle.
Bake in the preheated oven for 25 to 30 minutes, or until firm to the touch and golden brown on the edges.
Remove from the oven and let it cool on the pan for at least 5 to 10 minutes.
Carefully peel the flatbread away from the parchment paper. Your flatbread is now ready to use!

Notes

For a crispier flatbread, bake an extra few minutes. Store leftovers in an airtight container for up to 4 days or freeze for a month. Use parchment paper for best results.