Preheat oven to 375F. In a food processor or blender, combine cottage cheese, eggs, garlic powder, salt, and pepper. Blend until completely smooth, about 30 seconds, scraping down sides once. The batter should look like thin pancake batter with no visible curds.

Line a baking sheet with parchment paper. Pour batter into the center and use the back of a spoon or offset spatula to spread into an oval or rectangle about 1/4 inch thick and roughly 10x8 inches. Don't go too thin or it will crack.

Bake for 20 minutes until set and lightly golden on top. The edges will start to pull away from the parchment slightly. Remove from oven and brush surface with olive oil.

Return to oven and bake another 5-7 minutes until deep golden brown at the edges and slightly blistered in spots. The center should feel firm when pressed. Sprinkle with flaky salt and herbs immediately while hot.

Let cool 2-3 minutes, then slide onto a cutting board. Slice into wedges or strips. Best eaten warm while edges are still crisp.