Cottage Cheese Flatbread

🧀 Cottage Cheese Flatbread Recipe

🔸 Ingredients (Makes 2 medium flatbreads or 1 large)

• 1 cup cottage cheese (full-fat or low-fat, your choice)

• 2 large eggs

• 3 tbsp almond flour (or oat flour for a non-keto option)

• 1 tbsp psyllium husk (optional but helps bind and add flexibility)

• 1/4 tsp baking powder

• 1/4 tsp salt

• 1/2 tsp garlic powder (optional)

• 1/2 tsp dried herbs (oregano, thyme, or basil – optional)

🥣 Instructions

1. Preheat & Prep

• Preheat your oven to 375°F (190°C).

• Line a baking tray with parchment paper or a silicone baking mat.

2. Blend Wet Ingredients

• Add the cottage cheese and eggs into a blender or food processor.

• Blend until smooth and creamy – this is key for a uniform batter.

3. Add Dry Ingredients

• Add almond flour, psyllium husk, baking powder, salt, and optional seasonings.

• Pulse a few times until well mixed. The batter should be pourable but thick – like pancake batter. If too runny, add a bit more almond flour or a pinch more psyllium.

4. Spread Batter

• Pour the batter onto the prepared baking sheet.

• Use a spatula or back of a spoon to spread into a thin, even layer (¼ inch thick max).

• Shape it into a rectangle, oval, or circle depending on your purpose.

5. Bake

• Bake for 20–25 minutes until it’s golden brown around the edges and firm in the center.

• For a crispier texture, you can flip the flatbread and bake for an extra 5–10 minutes.

6. Cool & Use

• Let it cool slightly before using.

• Slice or use whole as a pizza base, sandwich wrap, or flatbread side.

📝 Tips

• No blender? Mash cottage cheese with a fork or immersion blender until smooth.

• Storage: Keeps in fridge for 3–4 days in an airtight container. Reheat in a skillet or toaster oven for best texture.

• Freezer-friendly: Freeze between parchment sheets. Toast directly from frozen.

🍕 Ideas for Use

• Mini pizzas – add sauce, cheese, and toppings, then broil until melted.

• Wraps – use for chicken, hummus, or veggie wraps.

• Dippers – cut into strips for dipping in hummus, tzatziki, or soups.

Would you like a flavor variation (like spinach, turmeric, or cheesy garlic), or a video/image guide to go with it?