Preheat and prep: Heat your oven to 400°F (200°C). Line a large baking sheet with parchment and lightly spray or brush with olive oil so the flatbread releases cleanly.

Blend the base: Add cottage cheese and eggs to a blender or food processor. Blend until completely smooth. This step removes the curd texture and gives you a silky batter.

Mix in dry ingredients: Add oat flour, Parmesan, baking powder, garlic powder, onion powder, salt, and pepper. Blend or whisk until just combined. The batter should be thick but pourable, like a pancake batter. If it’s too thin, add 1–2 tablespoons more oat flour.

Spread it thin: Pour the batter onto the lined baking sheet. Use a spatula to spread into a large oval or rectangle, about 1/8–1/4 inch thick. Thinner gives you a crispier flatbread; slightly thicker makes it more flexible.

Bake: Bake for 12–16 minutes, until set and lightly golden around the edges. For extra color, broil on high for 1–2 minutes at the end, watching closely.

Cool and release: Let it cool for 2–3 minutes, then slide a spatula underneath to loosen. Transfer to a cooling rack for a few minutes to keep the bottom from steaming.

Serve your way: Cut into wedges for dipping, or leave whole for wraps. For pizza, return to the oven with toppings for 6–8 minutes.