Ingredients
Method
- Heat the oven to 350°F. Line a 10x15 inch sheet pan with parchment paper and lightly grease the parchment with cooking spray or a thin coat of oil.
- Combine the cottage cheese, eggs, and seasonings in a food processor or blender. Pulse for about 30 seconds, stopping to scrape down the sides if needed, until the mixture is completely smooth and creamy. An immersion blender or NutriBullet also works well.
- Pour the batter onto the center of the prepared pan and spread it into an even, thin layer. Bake on the center rack for 25 to 35 minutes, until golden brown and cooked through.
- Remove the flatbread from the oven and let it cool on the pan for about 5 minutes so it sets slightly before handling.
- If making pizza, top with sauce, shredded cheese, and your favorite toppings, then return it to the hot oven for a few minutes until heated through and melted. If making wraps, fill the flatbread, roll it into a log, and slice it in half crosswise for two generous wraps.
Nutrition
Notes
A 10x15 inch sheet pan gives the ideal thin wrap; use a dish large enough so the batter spreads thin.
Season to taste but keep salt low, since cottage cheese is naturally salty.
Bake time varies: start checking around 25 minutes and bake until golden brown and set in the center.
The air fryer works in a pinch, but texture is better in the oven; halve the batter if you try it so it spreads thin.
Full-fat cottage cheese gives the best texture, but low fat also works.
Store cooled flatbread wrapped in plastic wrap in the fridge for up to 3 days or frozen for up to 1 month.
Try it as cheesy garlic bread by brushing with garlic butter and broiling briefly.