High-Protein Cottage Cheese Flatbread Breakfast Pizza Step-by-step instructions

Before you start

Before you start, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly brush the parchment with oil to ensure the flatbread doesn't stick.

Have all your ingredients measured and ready: the cottage cheese, eggs, garlic powder, and Italian herbs for the batter; the mozzarella, bacon, and eggs for the topping; and the hot honey for the finish.

If you're using cooked bacon, crumble it ahead of time. This recipe moves quickly once you start blending, so having everything within reach makes the process smooth.

Instructions

Blend and Spread

1. 1Blend the Flatbread Batter
   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and brush lightly with oil. In a blender, combine the cottage cheese, 2 eggs, garlic powder, and Italian herbs. Blend until completely smooth and silky, about 30 seconds.
   Look for The mixture should be smooth with no visible curds.
   Tip Blend longer than you think — a silky batter makes a more even flatbread.
2. 2Spread the Batter
   Pour the blended mixture onto the prepared baking sheet. Spread it into an even, thin rectangle, about 1/4-inch thick, using a spatula. Make sure the edges are slightly thicker to hold the toppings.
   Look for The batter should be evenly spread with no gaps.
   Tip Use an offset spatula for a smooth, even layer.

The batter should be smooth and pourable, with no visible curds. After spreading, it should form an even, thin rectangle. The parchment should be lightly oiled to prevent sticking. The batter will look pale and wet, but that's fine — it will set in the oven.

Bake and Top

3. 3Bake the Flatbread
   Bake the flatbread for 20 minutes, until golden brown and set. The edges should be crisp and the center should spring back when lightly touched.
   Look for The flatbread is golden and firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the pan halfway through for even browning.
4. 4Add the Toppings
   Remove the flatbread from the oven. Sprinkle the shredded mozzarella evenly over the surface, then scatter the crumbled bacon. Carefully crack the 2 eggs onto the pizza, spacing them apart.
   Look for The cheese and bacon should cover the flatbread evenly.
   Tip Make small wells in the cheese to nestle the eggs and keep them in place.
5. 5Bake the Toppings
   Return the pizza to the oven and bake for 6 minutes more, until the mozzarella is bubbly and the egg whites are set but the yolks are still moist.
   Look for The cheese is melted and the egg whites are opaque.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If you prefer firmer yolks, bake for 2 additional minutes.

After the first bake, the flatbread should be golden brown and firm to the touch. The edges may be slightly darker. When you add the toppings, the cheese should be evenly distributed, and the eggs should sit in small wells. The pizza will look colorful and inviting.

Finish and Serve

6. 6Drizzle and Serve
   Remove the pizza from the oven and let it cool for 2 minutes. Drizzle the chili hot honey over the top. Slice into wedges and serve warm.
   Look for The honey should glaze the pizza lightly.
   Tip Use a sharp knife or pizza cutter for clean slices.

The mozzarella should be bubbly and lightly browned, and the egg whites should be set. The hot honey should glaze the surface, adding a glossy sheen. When sliced, the pizza should hold together and the cheese should stretch.

Common mistakes

One common mistake is not blending the batter enough, leaving lumps of cottage cheese that create a bumpy crust. Blend until completely smooth. Another is spreading the batter too thick, which results in a doughy center; aim for an even 1/4-inch layer.

Overloading the pizza with toppings can make it soggy, so keep the amounts moderate. Finally, be careful when cracking the eggs onto the hot pizza — the heat can cause splattering. Crack them into a small bowl first, then slide them onto the pizza.

How to tell it’s done

The flatbread is done when it's golden brown and set in the center — it should feel firm to the touch and the edges will be slightly crisp. After adding the toppings, the pizza is ready when the mozzarella is fully melted and bubbly, and the egg whites are set but the yolks are still moist.

If you prefer firmer yolks, bake for 2 additional minutes. For food safety, the eggs should reach 160°F (71°C) if you want them fully cooked through. Let the pizza rest for 2 minutes before slicing.

• Egg dishes: 160°F (71°C) in the thickest part