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Cottage Cheese Garlic Flatbread with Mozzarella
Thick, pillowy flatbread bound with cottage cheese, almond flour and psyllium, topped with garlic herbs and melted mozzarella. Served with a crisp avocado and cherry-tomato salad.
10 min prep / 32 min total
123 kcal
8.1g protein
12 servings
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Ingredients
Ingredients updated to metric measurements
- 2eggs
- 250 gcottage cheese
- 2garlic cloves
- 2 tbspdill
finely chopped
- salt
to taste
- 1 tsplemon juice
- 35 galmond flour
- 1 tspbaking powder
- 12 gpsyllium husk
- 115 ggrated mozzarella
- 1cucumber
for salad
- 1yellow bell pepper
for salad
- 11cherry tomatoes
for salad
- 80 gmozzarella balls
for salad
- 1avocado
for salad
Instructions
Blend the eggs with cottage cheese using an immersion blender.
Mix in minced garlic, chopped dill, salt and lemon juice.
Fold in the almond flour, baking powder and psyllium husk. Let the dough rest .
Line a baking sheet with damp parchment paper, oil lightly and spread the dough into a round flatbread about 1 cm thick. Bake at 180°C (356°F) for .
Top with grated mozzarella and bake another . Serve with a fresh salad of cucumber, yellow pepper, cherry tomatoes, mozzarella balls, avocado, lettuce, olive oil and lemon juice.
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