Cottage Cheese Flatbread: High-Protein and Gluten-Free

Bake a sheet of cottage cheese bread for lunch. Cool and cut it to use as ingredients for other lunch ideas, including wraps and pizzas. I bake one sheet at a time. Cottage cheese bread has a slightly salty, cheesy flavor that complements other ingredients in cold, cut bread.

A high-powered blender is our tool of choice. Blend on high speed for 30 to 45 seconds or until all curds are gone and the mixture is thin and smooth. Lift and spread batter with a spatula onto a parchment-lined baking sheet, creating a 1/4-inch-thick rectangle; do not pull out a corner of the sheet, as the batter will come away from the sheet.

I use visual cues, golden color and doneness, to know when to take the dish out of the oven with brown edges. For a wrap, I test for doneness after about 30 minutes of baking and adjust the liquid ingredients to keep the batter thick enough to wrap around scrambled eggs and sausage.

For personal pizzas, I spread tomato sauce and mozzarella cheese on flatbreads and add other ingredients. I broil the flatbreads with the added ingredients until the cheese melts. I use flatbreads sliced into strips for a buffalo chicken dip with a creamy sauce. Once cooled, the flatbreads are firm enough to hold without breaking off the edges.