Ingredients
1 cup (240g) Cottage cheese (small curd, drained)
1 ½ cups (190g) All-purpose flour
1 tsp Baking powder
1 large Egg
2 tbsp Olive oil
½ tsp Garlic powder
½ tsp Dried oregano or basil
¼ tsp Salt
Freshly cracked black pepper to taste
Instructions
1. Prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix: In a medium bowl, whisk cottage cheese, egg, and olive oil until smooth. Stir in flour, baking powder, garlic powder, herbs, salt, and pepper until a shaggy dough forms.
3. Shape: Knead gently on a floured surface for 30 seconds. Divide into two portions and roll each into a ¼-inch thick circle or oval.
4. Bake: Transfer to baking sheet. Brush tops with optional olive oil/herbs. Bake for 10-12 minutes until edges are golden.
5. Serve: Let cool slightly before topping and slicing.
Notes
Pro-Tips:
• Drain your cottage cheese well using a fine-mesh strainer for 10-15 minutes to prevent a sticky, wet dough.
• If the dough is too sticky, add an extra tablespoon of flour at a time until manageable.
• For extra crispness, brush the rolled dough with olive oil and sprinkle with flaky sea salt before baking.
Variations:
• Mediterranean: Top with olives, feta, cherry tomatoes, and tzatziki after baking.
• Breakfast: Layer with avocado and a fried egg.
• Cheesy: Fold ½ cup shredded mozzarella into the dough for extra meltiness.
- Prep Time: 10
- Cook Time: 12
- Category: Easy Meals
- Method: Bake
- Cuisine: Contemporary
- Diet: Vegetarian