Cottage Cheese Flatbread – 3 Easy Topping Ideas

Ingredients

• FLATBREAD BASE
• 1 cup (220g) cottage cheese, 5–9% fat
• 2 large eggs
• 1/2 tsp dried garlic
• Dried thyme, to taste
• Salt, to taste
• 1 cup (100g) mozzarella, shredded
• 3/4 cup (75g) almond flour
• TOPPING 1: GARLIC, DILL AND CHEESE
• 1 tbsp butter, softened, optional
• 2 garlic cloves, finely minced
• 3 tbsp fresh dill, chopped
• 2 tbsp (12g) Parmesan, finely grated
• 1/2 cup (50g) mozzarella, shredded
• Salt and black pepper, to taste
• TOPPING 2: CREAMY MUSHROOM
• A little neutral oil, for frying, optional
• 1 cup (90–120g) mushrooms, thinly sliced
• 1 garlic clove, finely minced
• 3 tbsp (45g) cream cheese
• 1/2 cup (50g) mozzarella, shredded
• Dried oregano, to taste
• Salt and black pepper, to taste
• TOPPING 3: TOMATO AND PARMESAN
• 1 medium tomato, about 50g, thinly sliced
• 1/2 cup (50g) mozzarella, shredded
• 1 tbsp (6g) Parmesan, finely grated
• A pinch of salt, for the tomato

Method

1. Preheat the oven to 190°C (375°F). Line a large baking tray with parchment paper and lightly grease it.
2. Place the cottage cheese, eggs, dried garlic, thyme and salt in a mixing bowl. Mix until evenly combined.
3. Add the shredded mozzarella and almond flour. Stir to form a thick, spreadable batter.
4. Divide the batter into three equal portions on the prepared tray if making all three topping variations. Alternatively, spread it into one larger flatbread if using only one topping.
5. Shape each portion into a thin, even round or oval, leaving space between them.
6. Bake the flatbread bases for 8–10 minutes, until set and beginning to colour around the edges.
7. For the garlic and dill topping, combine the optional softened butter, garlic, dill, Parmesan, mozzarella, salt and black pepper.
8. For the mushroom topping, heat a little oil in a frying pan. Cook the mushrooms with the garlic, salt and black pepper until softened and their excess moisture has evaporated. Spread the cream cheese over one base, then add the mushrooms, mozzarella and oregano.
9. For the tomato topping, lightly salt the tomato slices and leave them for a few minutes. Pat them dry with kitchen paper to remove excess moisture. Top one base with mozzarella, Parmesan and the tomato slices.
10. Spread the garlic and dill mixture over one flatbread base. Add the mushroom topping to the second and the tomato topping to the third.
11. Return the topped flatbreads to the oven and bake for another 6–8 minutes, until the cheese has melted and the edges are lightly golden.
12. Leave the flatbreads to cool on the tray for 2–3 minutes, then slice and serve warm.