Cheesy Gluten-Free Cottage Cheese Flatbread
APPROXIMATE MACROS PER SERVINGu003cstrongu003e (1/4 of recipe, 1/2 of a flatbread):u003c/strongu003eu003cbru003ecalories: u003cstrongu003e219u003c/strongu003eu003cbru003eprotein: u003cstrongu003e10 gu003c/strongu003eu003cbru003ecarbs: u003cstrongu003e27 gu003c/strongu003eu003cbru003efat: u003cstrongu003e7 gu003c/strongu003e
Servings 4 servings
Calories 219kcal
Ingredients
- 1 cup full-fat cottage cheese 1 cup gluten-free 1:1 baking flour (such as bob’s red mill) 1 tsp baking powder 1/2 tsp sea salt 1 tsp olive oil (optional, for extra softness) 1/2 cup shredded mozzarella cheese (for topping) extra flour for rolling
Instructions
- make the dough -add cottage cheese to a food processor and blend until smooth. -add the flour, baking powder, salt, and olive oil. pulse until a soft dough ball forms. it should be tacky but workable — add a spoonful more flour if too sticky, or a splash of water if too dry.
- divide u0026 shape -transfer the dough to a lightly floured surface. divide into 4–6 equal pieces. -roll each piece to about 1/4 inch thick for thick, pillowy flatbreads.
- stove sear -heat a skillet over medium-high. -cook each flatbread 2-3 minutes per side until lightly golden and blistered, but not fully cooked through.
- bake with mozzarella -place seared flatbreads on a parchment-lined baking sheet. -sprinkle each with mozzarella cheese (about 2 tbsp per flatbread, total 1/2 cup). -bake at 375°F for 10 minutes, until the cheese is melted, bubbly, and the flatbreads are cooked through.
- finish u0026 serve -serve warm — perfect with dips, salads, or as a side.