Air Fryer Cottage Cheese Flatbread
This high-protein cottage cheese flatbread blends cottage cheese and eggs into a flexible, crisp-edged base for wraps or quick pizzas. Air-fry it until firm and golden, then use it warm or cool.
Prep: 10 min · Cook: 16 min · Yield: 2 · Method: Air Fryer
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 0.5 cup almond flour
- 0.25 cup grated parmesan cheese
- 0.5 teaspoon garlic powder
- 0.5 teaspoon italian seasoning
- 0.25 teaspoon kosher salt
- 0.125 teaspoon black pepper
- 1 serving olive oil spray
Cooking instructions
- Preheat the air fryer to 350°F for 3 minutes. Line the basket or rack with perforated parchment sized to fit, leaving the air circulation openings partly uncovered, and lightly coat it with olive oil spray. (about 3 min) — 350°F
- Add the cottage cheese, eggs, almond flour, Parmesan, garlic powder, Italian seasoning, salt, and pepper to a blender. Blend for 20 to 30 seconds, scraping once, until smooth and pourable. (about 2 min)
- Pour half of the batter onto the prepared parchment and spread it into a thin 6-inch round, about 1/4 inch thick. Repeat with the remaining batter on a second piece of parchment if your air fryer cannot fit both flatbreads at once. (about 3 min)
- Air-fry one flatbread at 350°F for 8 minutes, or until the center is set and the edges are lightly browned. Carefully flip it, remove the parchment, and cook for 2 to 3 minutes more, until dry and crisp at the edges. Repeat with the second flatbread. (about 11 min) — 350°F
- Cool for 2 minutes before using as a wrap. For pizza, add toppings after the first 8-minute cook and return the flatbread to the air fryer for 2 to 4 minutes, until the toppings are hot and the flatbread reaches at least 160°F in the center. (about 2 min) — 350°F