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This easy Cottage Cheese Flatbread has just 2 ingredients, takes 35 minutes, and is so customizable. You’ll love it as a high-protein, low-carb base for wraps, sandwiches, or pizza.
Cottage cheese is so versatile. From sweet to savory, it’s a cheap and delicious way to eat more protein. I love it for simple recipes like cottage cheese queso, cottage cheese pizza crust, cottage cheese pancakes, and this flatbread.
Table of Contents
Ingredients you’ll need
You’ll need just 2 ingredients: cottage cheese and 2 large eggs. Here are all details and substitutes, you can find precise quantities in the recipe card at the bottom.
- Cottage cheese – Full fat cottage cheese (4%) gives a richer taste and a better texture. Nonfat, 2% fat and lactose-free options will all work. If you’re not a fan, use ricotta instead.
- Eggs – Two whole eggs act as binder. One egg + one egg white will work, but only egg whites won’t. Your flatbread may get dry and rubbery.
- Seasonings of choice – Cottage cheese is high in sodium, so go easy on salt. For more flavor, blend in onion powder, garlic powder, Everything But The Bagel seasoning, Italian seasonings, or cayenne pepper.
How to make cottage cheese flatbread
Step 1 – Prep equipment. Preheat oven to 350°F (180°C) and line a quarter sheet baking pan or a 9 x 13 baking sheet with parchment paper. Grease the parchment paper or baking sheet with oil or cooking spray to prevent sticking.
Step 2 – Drain cottage cheese. Drain any excess liquid on top of the cottage cheese.
Step 3 – Blend. Add cottage cheese, eggs and seasonings of choice to a blender and process until smooth.
Step 4 – Bake. Pour the cottage cheese mixture into the prepared baking sheet and spread it out evenly. Bake in hot oven for 35 to 40 minutes, or until the edges start to brown. Baking times may vary based on the thickness of your flatbread and oven used.
Step 5 – Let cool. Let cool for 5-10 minutes before serving, or refrigerate leftovers in an airtight container for up to 3 days.
Watch the video recipe!
Recipe tips
- Grease the baking pan – To prevent sticking, coat the pan with olive oil, cooking spray or butter before pouring in the mixture. Lining it with parchment paper works too.
- Use full fat cottage cheese – If using nonfat cottage cheese, it will taste like cardboard. Full fat (4%) or 2% fat gives the best taste and texture.
- Drain the cheese – Remove the liquid on top, if any. You’ll want a thick and firm texture, or the flatbread may get soggy and stick to the pan.
- Go easy on seasonings – Avoid too much salt, the cheese is already salty. For more flavor, blend in garlic powder, onion powder, or low sodium seasoning mix.
- Add your touch – Experiment with seasonings, blend in (low fat) shredded cheddar or Parmesan, chives and herbs. Or turn it into a keto pizza crust.
Serving ideas
- Chicken pesto – Spread some Italian pesto over the surface. Serve with sliced mozzarella, and chicken breast for more protein.
- Tuna avocado – Top with tuna, creamy avocado, and sliced tomatoes. Then drizzle with healthy mayonnaise and sriracha for spiciness.
- Ham sandwich – Fill with ham, sliced cheese, fresh lettuce and sliced tomatoes. Matteo’s tip: add some avocado!
- Caprese flatbread – Serve with slices of mozzarella, sliced tomatoes, basil leaves and a drizzle of olive oil.
- Veggie sandwich – Spread the wrap with cottage cheese dip, hummus, or Greek yogurt ranch dressing. Enjoy with roasted veggies on top (I love mushrooms).
Cottage cheese flatbread pizza
- Preheat your oven to 400°F (200°C).
- Place your flatbread on a parchment-lined baking sheet. It must be already baked.
- Spread a few tablespoons of pizza sauce over the top, leaving a slight border around the edges.
- Sprinkle a handful of shredded mozzarella and your favorite toppings. Turkey pepperoni, sautéed mushrooms and shredded chicken are my favorite.
- Pop into the oven and bake for about 8-10 minutes. It’s ready when the cheese is bubbling and golden brown.
How to store and freeze
Before storing, allow any leftover to cool completely to room temperature. Once cool, place in an airtight container, or wrap in plastic wrap or aluminum foil. Store in the refrigerator for up to 3 days.
To freeze, wrap it in plastic wrap and then place in a zipper bag. Freeze cottage cheese flatbread for up to 1 month.
When ready to eat, thaw it completely in the refrigerator first. Then, reheat in hot oven at 350°F (175°C) for 5-7 minutes, or air fry for a few minutes until crisp. If you’re short on time, microwave it for about 30 seconds (warning, it may get soggy).
Why you will love this recipe
- Quick and easy – You only need 2 ingredients and a blender. Bake it, or cook it in the air fryer to speed things up.
- Healthy and macro-friendly – This keto flatbread is high protein, low carb, gluten-free and low calorie. So, it’s perfect if you’re trying to build muscle or lose weight.
- Satisfying and tasty – It’s crunchy and so delicious that you won’t guess it’s made with cottage cheese.
- Versatile and customizable – From seasonings to toppings, adjust it to your cravings.
- Meal prep friendly – Bake a larger batch to have protein wraps for the week. I love it as base for a healthy sandwich.
Nutritional values and calories
Here are the approximated nutritional values for one flatbread. Keep in mind that your macros can change based on fat percentages and toppings.
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 336 kcal | 39.2 g | 6.8 g | 16.7 g |
Frequently asked questions
Of course! Preheat your air fryer to 325°F (160°C) and line the basket with parchment paper to prevent sticking. Blend your cottage cheese, eggs, and seasonings until smooth. Then, pour the mixture onto the parchment, spreading it evenly. Air fry for about 15-18 minutes, or until the edges turn golden brown and the center is firm.
Yes, but the result is not the same. For a vegan option, use dairy-free cottage cheese and swap eggs for 2 flaxseed eggs.
1 egg + 1 egg white works, but just egg whites won’t. Your flatbread may get dry and rubbery.
I haven’t tried it personally, and I cannot guarantee it works. But I’ve seen some TikTokers doing so. Choose full fat Greek yogurt, drain any liquid on top, and add more salt.
Excess moisture is the reason.
Drain any liquid from the cheese before blending, and use whole milk (4%) or 2% fat. Bake or air fry it long enough until the center is firm and the edges are golden. And go easy on watery toppings like fresh tomatoes or too much sauce!
More easy recipes with cottage cheese
- 1 ingredient cottage cheese chips
- Cottage cheese pizza crust
- Cottage cheese dip
- Quick cottage cheese bread
- Cottage cheese Alfredo pasta
- Cottage cheese pasta sauce
- Cottage cheese brownies
- Cottage cheese pancakes
Cottage Cheese Flatbread
Equipment
- blender or food processor
- quarter sheet baking pan recommended
Ingredients
- 1 cup (230 g) cottage cheese, full fat (4%) recommended
- 2 large eggs, or 1 egg + 1 egg white
- seasonings of choice, optional
Instructions
- Preheat oven to 350°F (180°C) and line a quarter sheet baking pan or a 9 x 13 baking sheet with parchment paper. Grease the parchment paper or baking sheet with oil or cooking spray to prevent sticking.
- Drain any excess liquid on top of the cottage cheese.
- Add cottage cheese, eggs and seasonings of choice to a blender and process until smooth.
- Pour the cottage cheese mixture into the prepared baking pan, spreading it out evenly.
- Bake in hot oven for 35 to 40 minutes, or until the edges start to brown. Baking times may vary based on the thickness of your flatbread and oven used.
- Let cool for 5-10 minutes before serving, or refrigerate leftovers in an airtight container for up to 3 days.
Video
Notes
- To store: Store in an airtight container or wrap tightly in plastic wrap/aluminum foil for up to 3 days.
- To freeze: Wrap in plastic wrap, place in a freezer bag, and freeze for up to 1 month.
- To reheat: Let it defrost in the fridge overnight before reheating. Warm in a preheated oven at 350°F (175°C) for 5-7 minutes, air fry for a few minutes until crisp, or microwave for 30 seconds (oven is best for texture).
Very easy to make! We made two batches today; it was so good. Thanks Mateo!
Hey Gail,
Many thanks for your kind comment! I am so glad you liked my flatbread recipe with cottage cheese 😉
Have a fantastic day ahead,
Matteo
I used Mrs. dash to season the cottage cheese flat bread is an awesome diabetic bread option for me
Hey Holly,
thanks a lot for your feedback. I’m so glad my cottage cheese flatbread recipe fits your needs 😉
Best,
Matteo
Love this flatbread. Easy to make and so much better for me than bread.
Hey Deborah,
thank you so much for the review! So glad you like my cottage cheese flatbread..It definitely comes together very easily and tastes delicious 😉
Have a great day,
Matteo
I cooked mine in a frying pan.