Garlic Herb Cottage Cheese Flatbread

Name: Garlic Herb Cottage Cheese Flatbread
Yield: 4 servings
Ingredients: 400 g nonfat cottage cheese (compare sodium labels); 240 g liquid egg whites; 2 large eggs (100 g without shells); 40 g finely ground almond flour; 2 g garlic powder; 2 g onion powder; 2 g dried Italian herbs; black pepper

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Garlic Herb Cottage Cheese Flatbread

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

201calories

24g protein

8g carbs

8g fat

Sodium: Estimated 486 mg per base; compare cottage cheese labels

one base, excluding toppings and sauce. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

400 g nonfat cottage cheese (compare sodium labels)
240 g liquid egg whites
2 large eggs (100 g without shells)
40 g finely ground almond flour
2 g garlic powder; 2 g onion powder
2 g dried Italian herbs; black pepper

Cooking instructions

Heat oven to 375 F. Line two sheet pans with good baking parchment, not wax paper. No added oil is included. Blend cottage cheese, egg whites and whole eggs until smooth. Stir the garlic, onion and Italian herbs into the batter. Stir in almond flour; rest 5 minutes. Divide equally into four bases on the prepared pans. Spread into thin 6 x 8 inch rectangles. Bake 25-35 minutes, rotating pans halfway, until firm, dry on top and golden at edges; egg mixture must reach 160 F. Thickness and cottage cheese moisture affect timing. Cool 10 minutes before carefully peeling off parchment. Keep flexible by avoiding excessive browning. Use as an open flatbread or gently fold after cooling; do not expect wheat-bread stretch. Fillings and sauce are NOT in these macros. Cool promptly; refrigerate within 2 hours at 40 F or colder. Keep 3-4 days with parchment between bases. Reheat to 165 F; freeze extras separately. Pairing suggestion (not included): Try chicken, cucumber and lemon-dill yogurt sauce. Development recipe; not kitchen-tested. Generic nutrition assumptions, not verified against your labels.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Egg, Tree nuts. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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