Preheat the oven to 350°F. Line a 13-by-9-inch baking sheet with parchment paper and lightly grease it.

Blend the cottage cheese, eggs, Parmesan, garlic powder, Italian seasoning, salt, and pepper for 30–45 seconds until smooth.

Pour the batter onto the prepared pan and spread it into an even 11-by-8-inch rectangle.

Bake for 25–30 minutes, until the surface is dry, the center is set, and the edges are lightly golden.

Cool on the pan for 10 minutes, then transfer the flatbread with the parchment to a cooling rack for another 10 minutes.

Turn the flatbread onto a cutting board and slowly peel away the parchment.

Cut into two large wraps or four smaller pieces. Add fillings and serve at room temperature or lightly warmed.