A high‑protein, low‑carb flatbread made with cottage cheese, eggs, flaxseed and a touch of herbs, mix, bake, and enjoy!

Scale

1 cup cottage cheese (full-fat or 2%)

2 eggs (large)

2 tbsp ground flaxseed

1 tsp italian seasoning

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

Olive oil spray or brush (for pan)

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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease.

Add cottage cheese, eggs, flaxseed, italian seasoning, garlic powder, salt & pepper to a blender or food processor.

Blend until completely smooth.

Pour mixture onto prepared sheet and spread into a thin even layer (~¼″ thick).

Bake for 25–30 minutes, until edges are golden and center is set.

Remove, let cool slightly, slice into portions, and serve as flatbreads or wraps.

Let flatbread cool completely for easier slicing. Store in fridge up to 4 days or freeze for up to 2 months.