1. **Preheat:** Preheat your oven to 350°F (175°C). Line a quarter sheet pan (9×13 inch) or a standard baking sheet with parchment paper. Spray the parchment paper lightly with oil to ensure easy removal.

2. **Blend:** Add the cottage cheese, eggs, garlic powder, Italian seasoning, onion powder, and pepper to a blender or food processor. Blend on high until the mixture is completely smooth and liquid. There should be no curds left.

3. **Pour:** Pour the batter onto the prepared baking sheet. Use a spatula to spread it out into an even rectangle. Try to keep the thickness consistent so it bakes evenly.

4. **Bake:** Bake for 30–40 minutes. The flatbread should be set, golden brown around the edges, and slightly browned on top. It may puff up while baking but will deflate as it cools.

5. **Cool (Crucial Step):** Remove from the oven and let it cool completely on the pan (about 15–20 minutes). This allows the proteins to set so the flatbread becomes pliable and doesn’t tear when you peel it.

6. **Serve:** Carefully peel the parchment paper away from the flatbread. Slice it in half to make two sandwich wraps, or top it with sauce and cheese and broil for a quick pizza.