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Close-up of baked cottage cheese flatbread showing porous texture and toasted spots. (Cottage Cheese Flatbread)

Cottage Cheese Flatbread: The Ultimate Golden-Brown High-Protein Crust

This Cottage Cheese Flatbread is a high-protein, low-carb alternative featuring a soft, porous texture with blistered golden-brown edges. Speckled with black pepper and parsley, it’s the perfect sturdy wrap or artisanal side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Breakfast, Dinner, Lunch
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (225g) Full-fat cottage cheese Strained if very watery
  • 2 large Eggs Room temperature
  • 1/2 tsp (1.5g) Garlic powder
  • 1 tsp (2g) Coarse black pepper Freshly cracked
  • 1 tbsp (1g) Dried parsley flakes

Equipment

  • 1 High-powered blender To pulverize the cottage cheese curds.
  • 1 Baking sheet Standard 13x18 inch.
  • 1 White Parchment Paper Essential for preventing sticking.

Instructions
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with crumpled white parchment paper.
  2. Combine cottage cheese, eggs, and garlic powder in a blender. Process until the mixture is silky smooth with no visible curds.
Baking
  1. Pour the batter onto the parchment and use a spatula to spread it into a thin 1/4 inch thick rectangle.
  2. Evenly sprinkle the coarse black pepper and dried parsley flakes over the wet batter.
  3. Bake for 25-30 minutes until the edges are blistered and the surface has golden-brown toasted spots.

Notes

Let the flatbread cool for 5 minutes before removing from parchment to allow the structure to set.
Use dried parsley instead of fresh to prevent the herbs from burning in the high heat.
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