Next-Level Cottage Cheese Protein Flatbread
Make this delicious and high-protein Next-Level Cottage Cheese Protein Flatbread at home! This upgraded recipe is low-carb, easy to make, and incredibly versatile, perfect as a base for diabetic-friendly meals, light snacks, or as a wrap.
Equipment
- Blender or Food Processor
- Large Baking Tray e.g., a half-sheet pan, approx. 13x18 inches
- Parchment paper
- Spatula
- Cooking Spray
Ingredients
- 1 ½ cups Low-Sodium Fat-Free Cottage Cheese*
- 3 Large Whole Eggs
- 1 teaspoon Psyllium Husk Powder
- 1 ½ teaspoons Italian Seasoning
- 1 ⅛ teaspoons Garlic Powder
- ¼ teaspoon Black Pepper
Instructions
- Preheat and Prepare: Preheat your oven to 340∘F (170∘C). Line your large baking tray with parchment paper and lightly coat the parchment with cooking spray.
- Combine Ingredients: In the carafe of a blender or the bowl of a food processor, combine the cottage cheese, large whole eggs, psyllium husk powder, Italian seasoning, garlic powder, and black pepper.
- Blend Until Smooth: Secure the lid and blend the mixture on high speed for 30-60 seconds, or until it is completely smooth and homogenous. Scrape down the sides of the blender or processor bowl with a spatula if necessary to ensure all ingredients are fully incorporated.
- Spread the Batter: Pour the blended mixture onto the center of the prepared, parchment-lined baking tray. Using a spatula, carefully spread the mixture evenly to form a thin rectangular sheet, aiming for dimensions of roughly 10x15 inches, or your desired shape and thickness. The thinner you spread it, the crispier the edges will be.
- Bake to Perfection: Transfer the baking tray to the preheated oven. Bake for 35-45 minutes. The Protein Flatbread is ready when the surface appears dry to the touch, is set, and the edges are lightly golden brown. Cooking time will vary based on the exact thickness of your flatbread sheet.
- Cool Before Using: Carefully remove the baking tray from the oven. Let the Protein Flatbread cool completely on the parchment paper for at least 15-20 minutes before attempting to peel it off, handle, or cut it into desired portions. This cooling step is crucial for texture and ease of handling.
Notes
- Cottage Cheese Selection: For the nutritional information provided and for a diabetic-friendly option, a fat-free cottage cheese was used. *The term "low-sodium" can vary; the sodium content in the nutrition facts is based on a cottage cheese with approximately 330-350mg of sodium per cup. If you use a brand with significantly less sodium (e.g., "no salt added" varieties, which can have as little as 50-70mg per half-cup), your total sodium per serving will be much lower.
- Versatility: This flatbread is excellent as a pizza base, a wrap for sandwiches, or simply cut into crackers and enjoyed with dips.
- Storage: Once cooled, store leftover Protein Flatbread in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or gently reheated in a toaster oven or microwave.
- Calories: 241 kcal
- Protein: 29.7 g
- Fat: 7.5 g
- Saturated Fat: 2.3 g
- Total Carbohydrates: 14 g
- Dietary Fiber: 1.7 g
- Total Sugars: 6.9 g (primarily naturally occurring from cottage cheese and eggs)
- Sodium: 350 mg (This can vary significantly based on the cottage cheese brand used. See Chef's Notes.)