Cottage Cheese & Egg Flatbread

If you’ve been on the Internet over the past few months, you couldn’t help but see all the recipes using cottage cheese. I know, I know… eww! I happen to be one of those who likes cottage cheese, and since I have a g.f. sensitivity, this was a perfect choice instead of g.f. wrap or bread. As someone who hates to waste food on new recipes, I cut the recipe in half.

I was totally amazed! Besides making my house smell like an Italian pizzeria, the taste was amazing. I stuffed mine with lettuce, a bit of mayo, roasted red peppers, and a grilled chicken breast…The BEST sandwich I’ve had in a very long time. I’ve made it several times during the summer, adding grated zucchini or spinach. Before the grilling season is over, I plan to form the batter into rounds and eat it as a replacement for a hamburger bun.

There are a dozen variations of this flatbread. Here is the link for the recipe I used.

Viral Cottage Cheese Flatbread (Easy Protein Recipe) - Basics with Bails

This recipe is an absolute game-changer that’s perfect for our snack sessions or even a quick meal fix—Cottage Cheese Flatbread. Trust me, you’re going to love this one! 

It’s super simple, healthy, and delicious. Plus it’s a fantastic way to sneak more protein into your day. Ready to give it a go?

This flatbread is not just easy to whip up but it’s also packed with good stuff. The cottage cheese makes it super moist and adds a protein punch, while the eggs keep it light and fluffy. 

With a mix of garlic powder, Italian seasoning, and a touch of salt and pepper, each bite is bursting with flavor. It’s the perfect base for a pizza, gluten-free keto flatbreads, a sandwich wrap, or simply just a great bread alternative.

Ingredients

·        1 cup full-fat cottage cheese (excess liquid drained)

·        2 whole eggs

·        2 Tbsp Romano or Parmesan cheese

·        1/2 tsp garlic powder

. 1/2 tsp onion powder

·        1/2 tsp Italian seasoning

·        1/2 tsp black pepper

·        pinch of salt

·        Toppings of choice for the sandwich - I used light mayo, mustard, turkey breast, tomato slices, avocado slices, and spinach.

Instructions

  1. Preheat your oven to 350 degrees F.

  2. In a blender, add the cottage cheese (excess liquid drained), eggs, garlic powder, Italian seasoning, and a good pinch of salt and pepper until well combined. You can also use an immersion blender for this step, or a food processor.

  3. Spray a parchment-lined baking sheet with non-stick cooking spray, then pour the cottage cheese mixture on. Spread it out evenly. You do not want it too thin, try to leave it about 1/2 inch thick.

  4. Bake in the oven for 35 to 40 minutes or until the flatbread has turned a golden brown color.

  5. Let cool for 10 minutes, until it has firmed up. This is very important as it will break apart if you remove it before it cools completely.

  6. Then top with your favorite toppings. I used light mayo, mustard, turkey, tomato, spinach, and avocado.

Notes

Can use 1/2 cup egg whites instead of the whole eggs.

 

Can use an immersion blender or food processor instead of a high-powered blender.