Cottage Cheese Flatbread
A tender, slightly golden flatbread made with just cottage cheese and an egg, perfect for quick meals or as a base for various toppings.
Ingredients
Main Ingredients
- 1 cup cottage cheese (full-fat recommended) Drain if visible whey is present for a firmer texture.
- 1 large egg (room temperature preferred) Acts as a binder and provides structure.
Optional Toppings
- olive oil and herbs
- shredded mozzarella and marinara
- smoked salmon with dill
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Add the cottage cheese and the room-temperature egg to a blender or food processor and blend until completely smooth, about 30–60 seconds.
- Pour the smooth batter onto the prepared baking sheet and spread it into a circle roughly 8–10 inches across and about 1/4 inch thick.
Baking
- Bake at 375°F (190°C) for 12–15 minutes, until the edges are golden-brown and the center feels set when gently pressed.
- Let the flatbread cool for 2–3 minutes before adding toppings.
Notes
Use full-fat cottage cheese and room-temperature egg for best results. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.