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Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside.
Make the flatbread. Add the cottage cheese, egg, salt, and oregano to a small bowl. Mix to combine.
Brush the sheet pan with olive oil, then spoon 1 ½ tbsp portions of the cottage cheese mixture onto the sheet pan. Spread out evenly.
Place an onion round on top of each portion and press down. Drizzle with olive oil and season with salt, pepper, and thyme.
Bake for 24–28 minutes until edges are browned and crisp. Allow to cool for a couple of minutes, then gently lift the crisps with a spatula.