Description
This easy cottage cheese flatbread comes together in under 30 minutes – just blend and bake, then use it to replace tortillas to make your favorite wraps. Totally gluten-free and low carb too.
Ingredients
Units
Scale
- 2 eggs
- 1 cup cottage cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder, to taste
Instructions
- Preheat and Line: Preheat the oven to 350F (175C) and line a medium baking sheet with parchment paper.
- Blend Ingredients: In a food processor or high-speed blender, add the eggs, cottage cheese, salt, pepper, and garlic powder. Blend for a few seconds until smooth and well-combined. Alternatively, you can also blend the ingredients using an immersion blender.
- Spread Mixture in Baking Sheet: Spread the mixture evenly onto the prepared baking sheet, forming an evenly thin layer.
- Bake Until Golden: Bake for 10-15 minutes, or until set and lightly golden.
- Cool Before Wrapping Ingredients: Let the cottage cheese and egg flatbread cool before filling with arugula, tomato, avocado, or any other toppings you like. Roll up, cut, and serve.
Notes
Eggs: Eggs are necessary for binding the ingredients together so make sure to add them in.
Cottage Cheese: Cottage cheese is a key ingredient in this flatbread recipe, so I do NOT recommend substituting it with any other ingredient.
Condiments: I used ground black pepper and garlic powder to flavor this easy gluten-free flatbread recipe. However, feel free to add other seasonings if you prefer (such as onion powder, ground paprika, cayenne pepper, Italian seasoning etc.)
- Prep Time: 5 mins
- Cooling Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Baking
