Cottage Cheese Flatbread

This tender, protein-rich flatbread is quick to make and perfect as a wrap, pizza base, or for scooping dips.

Prep Time 15

Cook Time 18

Total Time 33

Serving Size flatbreads

1 cup cottage cheese (full-fat or low-fat) Use low-sodium cottage cheese for smoother dough.
2 pieces eggs Large eggs are preferred.
1 cup oat flour (or almond flour for a lower-carb option) Almond flour yields a nuttier texture.
½ teaspoon baking powder
½ teaspoon salt Adjust based on preference.
1 teaspoon olive oil (optional, for extra softness) Brush on top for added flavor.
½ teaspoon garlic powder or Italian seasoning (optional, for added flavor) Customize according to taste.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it.
In a food processor or blender, blend the cottage cheese until smooth.
In a bowl, whisk the eggs with the blended cottage cheese and olive oil until combined.
Add the flour, baking powder, salt, and seasoning. Stir until a soft dough forms.
Divide the dough into 2–3 portions depending on desired flatbread size.

Place parchment on a clean surface, dust lightly with flour, and roll each piece into a thin oval.
Transfer the rolled pieces to the prepared baking sheet.
Bake for 15–18 minutes or until edges are golden brown.
Let cool a few minutes before serving.

Store leftovers in an airtight container for up to 3 days. For best results, reheat in the oven to crisp edges.