High-protein, gluten-free, blender-only flatbread made from cottage cheese, eggs, and Parmesan. Soft, flexible, and golden—perfect for wraps, mini pizzas, or dipping, and ready in under 30 minutes.
1cupcottage cheese (full-fat for richest texture; low-fat works)
2largeeggs
2tablespoonsgrated Parmesan cheese
1/2teaspoongarlic powder (optional)
1/4teaspoonfine salt
Italian seasoning, chili flakes, or chopped herbs (optional, to taste)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Add cottage cheese, eggs, Parmesan, salt, and garlic powder (if using) to a blender or food processor. Blend until completely smooth and pourable, 20–30 seconds.
Pour the batter onto the lined sheet and spread into a thin, even rectangle or circle about 1/4-inch thick. Sprinkle optional seasonings or herbs on top.
Bake for 25–30 minutes, or until the flatbread is set in the center and the edges are lightly golden.
Cool 3–5 minutes, then gently peel from the parchment. Slice or use whole as a wrap, pizza base, or for dipping.
Air fryer option: Cook on parchment at 325°F (163°C) for 12–15 minutes, checking at 10 minutes.