Preheat your oven to 350 degrees F.

In a blender, add the cottage cheese (excess liquid drained), egg whites, gluten-free flour, garlic powder, Italian seasoning, and a good pinch of salt and pepper until well combined. You can also use an immersion blender for this step, or a food processor.

Pour the cottage cheese mixture onto a parchment lined baking sheet and spread it out evenly into a circle shape. You want it approx 1/4 inch thick so it doesn't break apart, but also doesn't get too soggy.

Bake in the oven for 32-35 minutes or until the flat bread has turned a golden brown color.

Remove from oven and spread a thin layer of marinara sauce over the top, followed by mozzarella cheese and pepperoni slices. Add back to oven for 5 minutes until cheese is melted. You can broil for the last 2 minutes, watching CLOSELY, to crisp up the pepperoni pieces.

Let cool for 7-10 minutes until it firms up. This is very important, as the crust will fall apart if not cooled. Slice into 8 pieces and enjoy!