Description
How to make high-protein cottage cheese flatbreads that are incredibly delicious and perfect for healthy, quick meals.
Ingredients
- Base & Main Components:
- 1 ½ cups low-fat cottage cheese
- 2 large eggs
- ½ cup oat flour
- 1 teaspoon baking powder
- ½ cup shredded mozzarella cheese
- Flavor Builders:
- 1 tablespoon olive oil
- 2 tablespoons fresh chives, minced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Seasonings & Spices:
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Pinch red pepper flakes (optional)
- Finishing & Toppings:
- 1 tablespoon sesame seeds
- Extra fresh chives or dill, for garnish
- Flaky sea salt, for finishing
Instructions
- Prep Base: In a large bowl, combine cottage cheese, eggs, oat flour, baking powder, sea salt, black pepper, garlic powder, and onion powder. Mix gently until just combined. This forms the delicious base for your Cottage Cheese Flatbread – High-Protein.
- Add Flavors: Stir in the shredded mozzarella cheese, fresh minced chives, and a pinch of red pepper flakes if you like a little heat. Fold these ingredients into the base mixture until evenly distributed. This step adds layers of savory goodness.
- Blend Batter: Using an immersion blender or food processor, blend the mixture until smooth and creamy. A well-blended batter ensures a consistent texture for your Cottage Cheese Flatbread – High-Protein. Don’t overmix, just until emulsified.
- Bake Flatbread: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper, then spread the batter evenly. Drizzle with olive oil, sprinkle with sesame seeds, and bake for 15-20 minutes, until golden and set.
- Cool & Slice: Once baked, allow the Cottage Cheese Flatbread – High-Protein to cool on the baking sheet for a few minutes. This helps it firm up and makes slicing easier. It should be golden brown and cooked through and through.
- Garnish & Serve: Transfer the flatbread to a cutting board, slice into desired portions, and sprinkle with extra fresh chives or dill, and flaky sea salt. Serve warm and enjoy your quick, healthy, high-protein meal!
Notes
Blend the batter until perfectly smooth using an immersion blender or food processor for a consistently delightful, lump-free texture.
Store cooled flatbread in an airtight container in the refrigerator for 3-4 days to maintain freshness and texture.
For extra savory depth, substitute some mozzarella with aged white cheddar to create a more complex cheese profile.
Serve warm, sliced into wedges, garnished with fresh chives, and consider topping with creamy avocado and flaky sea salt.
Prepare the batter a day in advance and store covered in the refrigerator; stir briefly before baking for a quick meal.
**Allergy Information:** Dairy, Eggs, Gluten, Sesame