1. Preheat the oven to 350 F and line a quarter sheet baking tray with parchment paper**. Give the paper a light spray with nonstick spray.
2. In a blender, combine the cottage cheese and eggs together and blend on high until smooth and there are no visible chunks remaining, about 1-2 minutes. If using seasoning in the recipe, add it now and pulse the blender a few times.
3. Spread the blended cottage cheese mixture evenly over the parchment paper, using the back of a spoon to smooth it out, reaching the edges. Note: If you’re using a larger baking sheet, just spread the mixture into the desired size/shape and don’t worry about reaching the edges.
4. Bake the flatbread for about 30 minutes, or until the edges are slightly browned. Remove the pan from the oven and allow the flatbread to cool for 10 minutes in the pan before grabbing an edge gently and removing it from the parchment paper.
5. Cut the flatbread into squares or make a pizza with it! See the above post for more details on this.

Leftover flatbread can be wrapped in plastic wrap and stored in the fridge for 2-3 days or in the freezer for up to 2 months. You can toast the frozen flatbread straight from the freezer or thaw it overnight in the fridge.