Ingredients
Scale
- 1 cup (about 226 g) 1% low-fat cottage cheese
- 2 large eggs
- 1/4 cup (30 g) certified gluten-free oat flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed sheet pan with parchment paper.
- Add the cottage cheese and eggs to a blender or food processor. Blend for 20 to 30 seconds, until completely smooth and no cottage cheese curds remain.
- Add the certified gluten-free oat flour, garlic powder, and Italian seasoning. Blend just until combined.
- Pour the batter onto the parchment and spread it into an even rectangle about 10 by 7 inches and roughly 1/4 inch thick.
- Bake for about 30 minutes, until the surface looks dry, the edges are lightly golden, and the center is fully set. For a safety check, an egg-based dish should reach 160°F (71°C) in the center.
- Cool on the pan for 5 minutes, then gently peel the parchment away. Cut into two portions and serve warm or cool completely for storage.
Notes
- Cottage cheese brands vary in moisture. If the blended batter looks unusually thin, add 1 tablespoon additional oat flour and blend briefly.
- Use oat flour labeled gluten free when gluten cross-contact matters, and verify packaged seasonings and cottage cheese for your needs.
- Do not replace oat flour one-for-one with coconut flour or almond flour; their absorption and fat content are different.
- Refrigerate cooked flatbread in an airtight container for 3 to 4 days. Freeze flat portions with parchment between them for up to 2 months for best texture.
- Nutrition is an estimate based on 1% low-fat cottage cheese, two large eggs, 30 g oat flour, and a two-serving yield; brands can change the final values.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
- Diet: Gluten Free, Vegetarian