Ingredients:

  • 1 cup (225g) full-fat cottage cheese
  • 2 large (100g) eggs
  • 1 tsp (3g) garlic powder
  • ½ tsp (3g) dried Italian seasoning
  • ¼ tsp (1.5g) fine sea salt

Instructions:

  1. Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper. Note: Preheating ensures the batter sets immediately upon contact.
  2. Add the cottage cheese, eggs, garlic powder, Italian seasoning, and salt into a high speed blender or food processor.
  3. Process on high for 30–60 seconds until the mixture is completely smooth and velvety, with no visible curds remaining.
  4. Pour the batter onto the parchment paper.
  5. Use a spatula to spread it into two equal circles or rectangles, approximately ¼ inch thick. Note: Too thick and the center stays gooey.
  6. Bake for 25–30 minutes until the edges are deep golden brown and the center feels firm to the touch.
  7. Remove from the oven and allow the flatbread to cool for 5 minutes. Note: This allows the proteins to fully set so it doesn't tear.
  8. Carefully peel the flatbread from the parchment paper.