This is kinda’ like Naan, and kinda’ like the cauliflower rounds found in some of my other recipes, and SUPER easy to make! It works great for sandwiches, but also as a pizza crust!
Here’s where I got the recipe (and a site with lots of other great cottage cheese-based recipes):
Ingredients:
- 1 cup full-fat cottage cheese (excess liquid drained)
- 2 whole eggs
- 1/2 tsp garlic powder
- 1/2 tsp italian seasoning
- 1/2 tsp black pepper
- pinch of salt
- Toppings of choice for sandwich – I used light mayo, mustard, turkey breast, tomato slices, avocado slices, and spinach.
Instructions:
- Preheat your oven to 350 degrees F.
- In a blender, add the cottage cheese (excess liquid drained), eggs, garlic powder, Italian seasoning, and a good pinch of salt and pepper until well combined. You can also use an immersion blender for this step, or a food processor.
- Spray a parchment lined baking sheet with non-stick cooking spray, then pour the cottage cheese mixture on. Spread it out evenly. You do not want it too thin, try to leave it about 1/2 inch thick.
- Bake in the oven for 35 to 40 minutes or until the flat bread has turned a golden brown color.
- Let cool for 10+ minutes, until it has firmed up. This is very important as it will break apart if you remove it before it cools completely.
- Then top with your favorite toppings. I used light mayo, mustard, turkey, tomato, spinach, and avocado.
Notes, hacks, and tips (because every oven is different):
Can use 1/2 cup egg whites instead of the whole eggs.
Can use an immersion blender or food processor instead of high-powered blender.
To drain the liquid, cheesecloth is a great tool. Cottage cheese with 4% or more fat content should work fine without draining, but even 4% will be pretty soup, so pouring that into a pan with parchment paper up the sides will work. Then bake until brown on top, turn the oven off, and let it sit in there for another 20+ min. as more moisture cooks out.
If you’re using a high-quality cottage cheese brand with full fat, you won’t need to drain liquid.
To store them (since they are high moisture), put a folded paper towel down on the bottom of an airtight container, then a layer of wax paper, then a slice of this bread, then more payers between the slices as you stack them, and then another paper towel on top.
P.S. This is a delicious hack to get your protein in, as each slice (assuming you cut this recipe to make four slices) gives you about 17 g of protein per slice!
Here’s the first sandwich I made, totaling 45 grams of protein!
In just 7 steps:
- Bread
- Avocado Mayo
- Sprouts
- Cheese
- Guacamole
- Salmon patty
- Went in my belly!