Creamy Cottage Cheese and Mushroom Soup Recipe
A simple and versatile cottage cheese flatbread made with just cottage cheese and eggs, baked to a golden brown. Perfect as a wrap, flatbread, or pizza base for a healthy and protein-packed meal.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 cup cottage cheese
- 2 eggs
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy removal and minimal sticking.
- Blend Ingredients: In a blender or food processor, combine 1 cup of cottage cheese and 2 eggs. Blend until the mixture is smooth and fully combined to ensure an even texture.
- Shape the Flatbread: Pour the blended mixture onto the lined baking sheet and spread it out into a thin, even rectangle or circle depending on your preference, making sure the thickness is uniform for even baking.
- Bake: Bake the flatbread in the preheated oven for 30 minutes or until it turns golden brown and is firm to the touch.
- Cool and Serve: Let the flatbread cool slightly before removing it from the parchment paper. Use it as a wrap, flatbread, or pizza base as desired.
Notes
- For a crispier flatbread, bake an additional 2-3 minutes while keeping an eye on it to prevent burning.
- You can add herbs or spices such as garlic powder, oregano, or rosemary to the batter for extra flavor.
- If you prefer a thinner flatbread, spread the mixture thinner but adjust baking time slightly to avoid undercooking.
- This flatbread is gluten free and high in protein, making it suitable for low-carb diets.
- Allow the flatbread to cool completely before slicing for cleaner cuts.
