Ingredients
- 1 cup cottage cheese
- 2 eggs
- seasoning to taste (optional)
Instructions
- Preheat oven to 350° F and line a sheet pan with parchment paper. Lightly spray the parchment paper with cooking spray or rub with a bit of oil.
- Place the cottage cheese, eggs, and seasoning (I use garlic powder and Italian seasoning) into a food processor or blender and pulse for about 30 seconds or until the mixture is creamy. You can also use an immersion blender or NutriBullet. Whatever gets the job done!
- Pour the mixture onto your prepared sheet pan and cook in the center rack of your oven for 25-35 minutes, or until golden brown and cooked through.
- Remove from the oven and allow it to cool for a few minutes.
- If using as a pizza crust, top with sauce, cheese, and your favorite toppings and place it back into your hot oven for a few minutes. For making sandwich wraps, simply load it up, roll it into a log, and cut down the center to make two generously sized wraps.
Notes
- The sheet pan I use for this recipe is 10×15 inches and seems to be the perfect size. You basically just want a dish large enough so that the cottage cheese batter can spread enough to make a thin wrap.
- When it comes to the seasoning, measure with your heart! I sprinkle in garlic powder and Italian seasoning, but anything goes. However, I recommend going easy on anything salty because the cottage cheese is already loaded with it.
- My oven cooks this flatbread perfectly at about the 28 minute mark, but every oven varies so much. Keep an eye on it!
- I’ve tried this recipe in my air fryer, and the results aren’t as good. Although still doable, the texture was just off. If you do want to try it in your air fryer, I’d suggest cutting the recipe in half so that the batter can spread enough to create a thin wrap, otherwise it’s too eggy.
- In addition to a sandwich wrap and pizza, you could also use this flatbread to make cheesy garlic bread!
- Want to make ahead of time & store for later? Although this flatbread is better fresh (just like with most recipes), you can store it in your fridge for up to 3 days or your freezer for a month. Just be sure to allow it to cool completely and then wrap it tightly in plastic wrap (I’d use plastic wrap AND foil for the freezer).
