Blend the eggs and cottage cheese with an immersion blender until smooth.
Add the garlic, chopped herbs, salt, lemon juice, almond flour, baking powder and psyllium husk, then mix well.
Let the dough sit for 5 minutes to thicken.
Line a baking sheet with damp parchment paper and spray it with vegetable oil.
Spread the dough into a round flatbread about 1 cm (0.4 inches) thick and smooth the surface.
Spray the top lightly with vegetable oil.
Bake at 180°C / 356°F for 15 minutes until the base is set and lightly golden.
Sprinkle the grated mozzarella evenly over the flatbread.
Bake for another 7 minutes, until the cheese is melted and starting to turn golden.
Rest for a few minutes, then slice and serve warm.