Cottage Cheese Flatbread with 3 Topping Variations

Ingredients

• 1 cup (220g) cottage cheese (5–9%)
• 2 eggs
• Salt to taste
• 1/2 tsp dried garlic
• Dried thyme to taste
• 1 cup (100g) shredded mozzarella
• 3/4 cup (75g) almond flour
• 1 tbsp butter (optional, for Topping 1)
• 2 garlic cloves (for Topping 1)
• 3 tbsp chopped dill (for Topping 1)
• Salt & pepper to taste (for Topping 1)
• 2 tbsp grated parmesan (12g) (for Topping 1)
• 1/2 cup (50g) mozzarella (for Topping 1)
• Light oil (optional, for Topping 2)
• 1 cup (90–120g) thinly sliced mushrooms (for Topping 2)
• 3 tbsp cream cheese (45g) (for Topping 2)
• 1 garlic clove (for Topping 2)
• Salt & pepper (for Topping 2)
• 1/2 cup (50g) mozzarella (for Topping 2)
• Oregano (sprinkle, for Topping 2)
• 1/2 cup (50g) mozzarella (for Topping 3)
• 1 tbsp (6g) grated parmesan (for Topping 3)
• 1 tomato (50g), sliced (for Topping 3)
• Salt (to draw out moisture, for Topping 3)

Method

1. Preheat oven to 375°F (190°C).
2. Mix cottage cheese, eggs, salt, dried garlic, dried thyme, shredded mozzarella, and almond flour to form batter.
3. Lightly oil a baking sheet and spread batter evenly.
4. Bake flatbread base for 8–10 minutes until set.
5. For Topping 1: Mix butter, garlic cloves, chopped dill, salt, pepper, parmesan, and mozzarella; spread on flatbread.
6. For Topping 2: Lightly oil pan, sauté mushrooms with garlic, salt, and pepper; spread cream cheese, mushrooms, oregano, and mozzarella on flatbread.
7. For Topping 3: Salt tomato slices to draw out moisture and pat dry; layer mozzarella, parmesan, and tomato slices on flatbread.
8. Bake topped flatbread for additional 6–8 minutes until cheese melts and toppings are heated.
9. Serve warm and enjoy.