High Protein Gluten-Free Cottage Cheese Flatbread (Print Version)
High protein, gluten-free flatbread made with cottage cheese. Quick to prepare, this versatile base is perfect for healthy meals or snacks. Easy and nutritious.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: Contemporary
Dietary: Gluten-Free
# Ingredients:
→ The Protein-Packed Base
01 -
1 cup 4% fat small curd cottage cheese
02 -
1 large egg
03 -
2 tablespoons almond flour
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon baking powder
07 -
Salt and pepper to taste
→ Savory Toppings & Accents
08 -
1/4 cup shredded part-skim mozzarella cheese
09 -
1/2 cup cherry tomatoes, halved
10 -
1/4 cup sliced turkey pepperoni
11 -
1/2 teaspoon dried oregano
→ Fresh Finishers
12 -
1/4 cup fresh basil leaves, torn
13 -
1 tablespoon balsamic glaze
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper, ensuring it extends beyond the edges for easy handling. This prevents sticking and makes cleanup a breeze for your High Protein Gluten-Free Cottage Cheese Flatbread.
02 -
In a food processor or blender, combine 1 cup 4% fat small curd cottage cheese, 1 large egg, 2 tablespoons almond flour, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon baking powder, and salt and pepper to taste. Process until completely smooth, scraping down sides as needed.
03 -
Pour the smooth cottage cheese mixture onto the prepared baking sheet. Using an offset spatula or the back of a spoon, spread it evenly into a thin rectangle, approximately 8x10 inches. Aim for a consistent thickness for even baking.
04 -
Bake the flatbread base in the preheated oven for 15 minutes, or until it's set and lightly golden brown around the edges. This initial bake creates a sturdy foundation for your High Protein Gluten-Free Cottage Cheese Flatbread.
05 -
Carefully remove the partially baked flatbread from the oven. Sprinkle 1/4 cup shredded part-skim mozzarella cheese evenly over the base. Arrange 1/2 cup halved cherry tomatoes and 1/4 cup sliced turkey pepperoni on top, then finish with 1/2 teaspoon dried oregano.
06 -
Return the flatbread to the oven and bake for another 8-10 minutes, or until the mozzarella cheese is melted and bubbly, and the toppings are heated through. Keep an eye on it to prevent over-browning for your High Protein Gluten-Free Cottage Cheese Flatbread.
07 -
Carefully slide the finished High Protein Gluten-Free Cottage Cheese Flatbread onto a cutting board. Garnish generously with 1/4 cup torn fresh basil leaves and drizzle with 1 tablespoon balsamic glaze. Slice into desired portions and serve immediately for a delicious meal.
# Notes:
01 -
For an extra crispy crust, after the initial bake, you can carefully flip the flatbread base and bake for an additional 3-5 minutes before adding toppings.
02 -
Feel free to customize your High Protein Gluten-Free Cottage Cheese Flatbread with other low-moisture toppings like sautéed spinach, bell peppers, or different cheeses.
03 -
Leftover flatbread can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer for best results.
04 -
This flatbread makes a fantastic light lunch, appetizer, or even a quick dinner when paired with a side salad.
# Tools You'll Need:
01 -
Mixing bowl
02 -
Baking sheet
03 -
Parchment paper
04 -
Spatula
05 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 298 kcal
Total Fat: 17 g
Total Carbohydrate: 11 g
Protein: 24 g