Easy Cottage Cheese Flatbread (High Protein 2-Ingredient Recipe)

Jasmine preheats the oven to 375°F (190°C) while Olivia runs around grabbing parchment paper like it’s a treasure hunt. Line a baking sheet with parchment paper so nothing sticks later.

In our kitchen, Olivia always gets excited here, she watches the blender turn cottage cheese and eggs into something smooth and creamy. Blend until completely lump-free so the flatbread bakes evenly and holds together.

Jasmine pours the mixture into a bowl and stirs in garlic powder, Italian seasoning, and a pinch of salt. Olivia usually sneaks a smell test and says it “smells like pizza night.”

Spread the mixture onto the tray using a spatula into a thin, even layer. Olivia helps “design” the shape, sometimes it’s a rectangle, sometimes very abstract art, but it always works.

Bake at 375°F until the edges turn golden and the center is set. Jasmine always tells Olivia that this is the hardest part, waiting while the kitchen smells amazing.

Let the flatbread cool for at least 5 minutes before lifting. Olivia usually can’t wait and tries a corner first anyway, declaring it “officially ready for taste testing.”