Preheat oven to 350°F (175°C). Line a 9x13-inch rimmed baking sheet with high-quality parchment paper and lightly spray with non-stick cooking oil.

Combine cottage cheese, eggs, Parmesan cheese, garlic powder, Italian seasoning, and black pepper in a high-speed blender or food processor.

Process on high for 45 seconds or until the mixture is completely smooth and contains no visible curds.

Pour the liquid batter onto the center of the parchment-lined sheet and use an offset spatula to spread it into an even rectangle, roughly 1/4-inch thick.

Bake the flatbread base for 30 to 35 minutes until the edges are golden brown and the center is firm to the touch.

Remove from the oven and spread marinara sauce across the surface, followed by the mozzarella cheese and optional pepperoni.

Return to the oven and bake for an additional 5 to 8 minutes until the cheese is melted and bubbling.

Remove from the oven and allow the pizza to rest on the baking sheet for 5 minutes. This cooling period is critical for the protein structure to set, allowing the flatbread to be handled without tearing.

Slice into squares or triangles and serve immediately.