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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).
I tried this tonight and it was so easy to make. Tasted absolutley delicious. So full up from just eating 1……..
Hey Michael,
That’s amazing! Love hearing that it was both easy and satisfying. Thanks for trying it out!
Best regards,
Matteo
This sounds great. I can’t wait to try it….
Can the mixture be cooked on a frying pan instead of in the oven?
Hey Sam,
thanks for your question. I haven’t tried it personally, but I am skeptical it comes out as a flatbread. You will still get a delicious dish, but it will be more like an omelette.
Hope I could help,
Matteo
Could I substitute Greek yogurt in place of cottage cheese?
Hey! You may use 5% Greek yogurt, it should work fine.
Have a great day,
Matteo
Loved this recipe, thank yoo for sharing. Do you think this could be used in place of pasta noodles in a lasagna?
Hey!
Thanks a lot for your feedback, I am so happy you liked this protein-packed flatbread recipe with cottage cheese. I have to be honest and I’ve never tried it in a lasagna, BUT I have to say that your idea is FANTASTIC! I must try it myself soon, so I still do not exactly know if it works. But I bet it works amazingly, there should be no issue.
Let us know in case you try!
Have a great day,
Matteo
I tried this for my brunch this morning and it’s definitely the best cottage cheese flatbread recipe I’ve ever tried! It came out perfect, thanks for the recipe!
Hey dear Phi,
many thanks for your kind feedback! Glad to hear that you like this cottage cheese bread recipe. It’s definitely perfect as a brunch 😉
I wish you a fantastic weekend,
Matteo
I only had 1% cottage cheese, so I added 1 tsp heavy cream to the mix. Added a dash of Greek seasoning. Blended up so smooth! Tastes sooo good! And my husband is really impressed! He doesn’t usually like cottage cheese and he said “I never would have know what it was made of. Tastes just like a good bread!” He even said he wondered if this would work for tortilla substitutes and he is ready to try it as a pizza! Score!!!!
Hey dear Patricia,
thanks a lot for your comment. I am so happy to hear that you liked this cottage cheese flatbread recipe. I agree, it is so delicious and works great as a base for pizza. Healthy, low carb, high protein and so, so good!
Have a great day,
Matteo
Made this with 2 jumbo eggs and 1 cup full fat cottage cheese- macros at 35 gms protein; 350 kcal.
Added oregano then filled with tomatoes onions basil and arugula. A drizzle of olive oil and YUMMMY!
Thank you, Matteo. ?
Hey dear Mia,
thanks a lot for your feedback. I’m so glad you liked this recipe so much 😉
Have a great day,
Matteo
Cant wait to try! Can egg whites be used instead of whole eggs?
Have a weird egg allergy
Hey my dear Sue,
thanks a lot for your comment!! I have already tried making my cottage cheese wrap with egg whites only, but unfortunately it does not produce the same result. The flatbread does not come out as tasty and soft as in the case of whole eggs. So, I wouldn’t recommend it. But again, it can still work in case you have an egg allergy.
Have a fantastic day,
Matteo
Incoming dumb question. Should they be refrigerated since they are made with dairy and eggs?
Hey dear Sandy,
Thanks a lot for your comment. You can find all the precise storage information on how to best preserve freshness on the blog post up here 😉
Have a great day,
Matteo
Oh my heavens, this is my go to wrap. It is phenomenal. I’m a vegetarian, gluten free, and I missed eating wraps. The alternative wraps at the store are way too expensive. I make this and then place steamed mushrooms (drained well) roasted red peppers, olive oil and parmesan inside. What a treat! Thank you!
Hey dear Diane,
many many thanks for your kind feedback!!! I am incredibly glad that you liked my cottage cheese flatbread recipe. So so happy that you were finally able to enjoy wraps again. Oh and by the way, I absolutely love your fillings. Especially the mushroom – Parmesan cheese combo!
Have a great day,
Matteo