Cottage Cheese Flatbread
A quick, high-protein, grain-free flatbread perfect for wraps, pizzas, or snacks, made with pantry-friendly ingredients.
Ingredients
For the Flatbread
- 1 cup cottage cheese Use full-fat or low-fat based on preference
- 1 cup almond flour Measure loosely
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Herbs (optional — try oregano, garlic powder, or dried basil)
Instructions
Preparation
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Combine cottage cheese, almond flour, eggs, baking powder, and salt in a bowl. Stir until roughly combined.
- Add the olive oil and any herbs you are using. Mix until the batter is fairly smooth. A few small curds are okay.
- Pour the batter onto the prepared sheet. Use a spatula to spread it into a thin, even layer (about 1/8–1/4 inch thick depending on desired crispness).
Cooking
- Bake for 15–20 minutes, watching for golden edges and a set center. Thinner dough will crisp sooner.
- Allow the flatbread to cool for 5–10 minutes, then cut into portions.
Notes
For a nut-free option, swap almond flour for a 1:1 measure of oat flour. For a dairy-free version, try silken tofu blended until smooth instead of cottage cheese. Best enjoyed as wraps, mini pizzas, or snacks. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.