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Looking for the ultimate low-carb bread substitute? Look no further than this clever 2-ingredient cottage cheese flatbread. By combining basic cottage cheese and eggs, you'll whip up a protein-rich foundation that works for everything from breakfast toasts to homemade pizzas. Each golden flatbread packs a whopping 24 grams of protein while keeping those carbs low.
I honestly didn't think such a basic recipe would work when I first tried it. But after making batch after batch and playing with the formula, it's now something I can't do without. My kids go crazy for it as pizza crust, and friends can't believe what's in it when I finally spill the beans.
Collecting Your Supplies
- Full-fat cottage cheese: gives the right richness and texture - don't go for low-fat kinds
- Room temperature eggs: work as the glue and lifting agent - cold ones don't mix as well
- Garlic powder: brings a mild savory kick without taking over
- Onion powder: creates that homey bread smell we all love
- Sea salt: pulls all the tastes together
- Italian herbs: take this simple flatbread to the next level
Crafting Your Tasty Flatbread
- Getting Ready:
- Put your oven rack right in the middle and heat it up good to 350°F. Take a moment to cover your quarter sheet pan with parchment paper, making sure you get the sides too.
- The Key Mixing Step:
- Dump your cottage cheese and eggs into the blender with your chosen spices. Mix until everything looks smooth with no lumpy bits of cottage cheese left.
- Spreading It Right:
- Pour your mix onto the lined pan and use a spatula to push it all the way to the edges. This helps it cook the same all over.
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I've tested so many low-carb bread options, and this one beats them all for ease and dependability. The protein keeps hunger away for hours, and you can change it up so many ways you won't get tired of it.
Tasty Pairing Ideas
Make your flatbread extra fancy by topping it with smoked salmon and cream cheese, or go for a taste of the Mediterranean with some olives and crumbled feta.
Fun Twists To Try
Mix in rosemary and thyme for a taste like herb-focaccia, or sprinkle some Everything Bagel mix on top for a breakfast treat that can't be beat.
Keeping It Fresh
The flatbread tastes best straight from the oven when it's still warm. If you have extra, put it in a sealed container in the fridge for up to two days and warm it up in your toaster oven before eating.
Since adding this flatbread to my regular cooking routine, I've realized it's more than just a substitute for regular bread. It's a delicious, protein-packed option that stands up on its own. Whether you're watching carbs or just want more protein in your day, this flatbread hits the spot for taste and nutrition.
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Frequently Asked Questions
- → Will reduced-fat cheese curds work?
- Full-fat gives the best results, but drained reduced-fat works in a pinch.
- → Why should I drain the cheese curds?
- Too much liquid can make your flatbread soggy and mess up how it turns out.
- → Can I try other spices?
- Absolutely! The garlic and onion powders aren't required, so play around with whatever spices you enjoy.
- → How do I keep the extras fresh?
- Pop them in a sealed container in your fridge for up to 3 days. Warm them up before eating.
- → What's the point of letting it sit after baking?
- The cooling time helps the flatbread get firmer so you can pick it up without it falling apart.