High-Protein Low-Carb Flatbread (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1 cup cottage cheese (pour off excess liquid)

02 - 2 eggs

→ Seasonings

03 - ¼ teaspoon garlic powder (for flavor)

04 - ½ teaspoon Italian seasoning (optional, but enhances the taste)

→ Optional Substitutions

05 - Vegan cottage cheese (for a dairy-free version)

06 - Oregano or thyme (instead of Italian seasoning)

# Instructions:

01 - In a blender, combine 1 cup of cottage cheese (make sure to pour off excess liquid), 2 eggs, ¼ teaspoon of garlic powder, and ½ teaspoon of Italian seasoning. Blend until smooth, ensuring all ingredients are well combined—about 30 seconds.

02 - Line a baking sheet with parchment paper and lightly spritz it with non-stick spray to prevent sticking.

03 - Pour the blended mixture onto the prepared baking sheet and spread it evenly to a thickness of about ⅜” to ½”. Bake at 350°F for 30 minutes, or until the edges turn golden brown and the flatbread is set.

04 - Once baked, remove the flatbread from the oven and let it cool completely on the baking sheet. Cooling ensures the flatbread firms up and is easier to slice or roll.

# Notes:

01 - Drain the cottage cheese thoroughly before blending to avoid a runny batter.

02 - For the best results, aim for a batter thickness of ⅜” to ½” when spreading it on the baking sheet.

03 - Always let the flatbread cool completely before slicing or rolling to prevent cracking.

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