About this recipe

The viral 2-ingredient cottage cheese flatbread that took social media by storm! Blended cottage cheese and eggs bake into a surprisingly sturdy, high-protein flatbread with a golden, slightly crispy exterior and a soft, chewy interior. Use it as a wrap, pizza base, or sandwich bread — it's gluten-free, low-carb, and endlessly customizable.

Instructions

1. 1

   Preheat your oven to ![350°F]. Line a rimmed baking sheet with parchment paper and lightly spray or brush with a little olive oil to prevent sticking.

2. 2

   Add the cottage cheese and eggs to a blender. Blend on high for 30–45 seconds until completely smooth with no visible curds. Add the garlic powder, onion powder, dried oregano, kosher salt, and red pepper flakes (if using), then pulse a few more times to combine.

3. 3

   Pour the blended batter onto the prepared baking sheet and use a spatula to spread it into an even rectangle or oval, roughly 9×12 inches and about ¼ inch thick. Sprinkle Parmesan cheese evenly over the top if using. Bake for 28–32 minutes, until the edges are golden brown and the center is set and no longer jiggly.

4. 4

   Remove from the oven and let the flatbread cool on the pan for at least 5 minutes — this is key for it to firm up and peel cleanly off the parchment paper. Once cooled, peel it off and use as a wrap, top with marinara sauce and mozzarella cheese for a pizza-style flatbread, or load it with your favorite sandwich fillings.

5. 5

   If making a pizza-style flatbread: spread marinara sauce over the baked flatbread, sprinkle with shredded mozzarella cheese, and return to the oven (or broiler) for 3–5 minutes until the cheese is melted and bubbly. Top with fresh basil before serving.