Description
A simple, gluten-free flatbread made with cottage cheese and eggs, perfect as a low-carb base for toppings or wraps.
Ingredients
- 1 cup full-fat cottage cheese
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
Instructions
- Begin by preheating your oven to 350°F (175°C) and lining a standard baking sheet with high-quality parchment paper.
- Place the cottage cheese, eggs, garlic powder, onion powder, and oregano into a high-speed blender.
- Process the mixture until it reaches a completely smooth, liquid consistency with no remaining curds.
- Pour the batter onto the center of the prepared baking sheet and use a spatula to spread it into an even, thin rectangle.
- Bake for approximately 25 to 30 minutes, or until the flatbread is set and the edges have turned a beautiful golden brown.
- Remove from the oven and allow it to cool for at least 5 minutes before gently peeling it away from the parchment paper. Use it as a wrap or a protein-rich base for your favorite toppings.
Notes
- This recipe is naturally gluten-free and high in protein.
- Ensure to use parchment paper to prevent sticking.
- Customize with toppings after baking for added flavor.