Go Back
–+ servings

Cottage Cheese Flatbread (High Protein, Gluten-Free)

Gentle Tummy
Print Recipe

Ingredients
  

  • 1 cup cottage cheese
  • 2 eggs
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon salt
  • dash pepper
  • 1 teaspoon sesame seeds (optional)
  • 1/4 teaspoon poppy seeds (optional)

Instructions
 

  • Preheat your oven to 350°F. Line an 8x8 baking pan with parchment paper and spray it with non-stick cooking spray.
    In a blender or food processor, or a blender cup with an immersion blender, add 1 cup of cottage cheese, 2 eggs, 2 tablespoons grated parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/4 teaspoon salt, and a dash of pepper. Blend until the mixture is smooth and well combined, ensuring there are no lumps.
  • Pour the blended mixture onto the prepared baking sheet. Use a spatula to spread it evenly into a flat, even layer, about 1/4 inch thick.
    Optional Topping: Sprinkle sesame seeds and poppy seeds evenly over the top.
    Bake for 30 minutes or until the flatbread has a golden brown color and is firm to the touch. It will be puffy but will deflate as it cools.
  • Remove the flatbread from the oven and let it cool on the baking sheet for a few minutes. Once cooled, transfer to a cutting board and slice into desired shapes and sizes.
    Enjoy the flatbread as a base for sandwiches, with your favorite toppings, or on its own as a delicious, high-protein snack.

Video

Notes

Blend until completely smooth: Any remaining cottage cheese curds will bake unevenly and can create weak spots in the flatbread. A fully smooth batter gives the best texture and makes it easier to slice and fold.
Let it cool before handling: The flatbread firms up as it cools. If you try to peel or slice it while warm, it is more likely to tear.
Watch the thickness: Spreading the batter too thin can make it brittle, while too thick can leave the center soft. About 1/4 inch thick gives the best balance.
 
Bake for texture you prefer: A slightly longer bake gives firmer edges and a sturdier wrap. Pull it a little earlier if you prefer a softer texture for rolling.
Did you make this recipe?Please let me know in the comments below how it turned out :)