This cottage cheese flatbread is high in protein and requires just two ingredients (excluding the seasonings). It is incredibly easy to make, not to mention versatile. It makes a great sandwich wrap, similar to my cottage cheese and avocado wrap, or even a pizza base. If you live a gluten-free, low-carb lifestyle and yearn for a wrap or pizza, you will love this recipe!
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Because I am always trying to get enough protein throughout the day, when I saw this viral flatbread trending on social media, I knew I had to try it. In fact, I loved it so much that I created a spinach variation of this flatbread as well! Add this tuna spread inside the wrap, and you’ve got yourself a high-protein, low-carb meal!
A QUICK LOOK AT THE RECIPE
⏲️Ready In: 35 minutes
👪Serves: 2
🍽 Calories and Protein: 119 kcal, 12g
📋 Main Ingredients: Cottage cheese and eggs
📖 Dietary Notes: Gluten-free, high-protein, low-carb
⭐ Why You'll Love It: Easy to make. A gluten-free and refined ingredient-free substitute for regular wheat wraps and flatbreads.
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“This is my first time making anything like this and I really loved it! I made it for a sandwich wrap so I put in the garlic powder and oregano and I also added a quarter teaspoon of salt. It was so good!!! Will definitely be making this again. Thank you! 💜” Nicole
Ingredient Notes
Cottage cheese: The best cottage cheese to use is full-fat cottage cheese. The brand I use does not contain much water, but if yours does, drain it well before using.
Eggs: Some other cottage cheese flatbread recipes use just the egg whites, but I use whole eggs in my recipe. This results in a denser, more substantial flatbread that holds together well.
Seasonings: Totally optional but recommended! I used garlic powder, onion powder, and oregano. You can use salt and pepper or any other spices you like. This cottage cheese flatbread is a blank canvas!
Variations
Use it as a wrap for sandwiches. I made this into a pizza, but you can also use it for wraps like I’ve done in this spinach cottage cheese wrap.
Switch up the seasonings. Add dried dill instead of oregano.
How To Make Cottage Cheese Flatbread
- Step 1: Blend the cottage cheese, eggs, and optional seasonings in a high-speed blender until smooth.
- Step 2: Pour the mixture into a parchment-lined quarter sheet pan.
- Step 3: Spread the batter evenly.
- Step 4: Optionally add some dried herb. I’ve added oregano here.
- Step 5: Bake for 30-35 minutes at 350ºF/180ºC. Checking to see around the 25-minute mark to ensure the bread is not burning.
- Step 6: The flatbread is ready when the edges are crispy and the top is golden brown.
How to Make a Cottage Cheese Flatbread Pizza
I made the flatbread into a pizza base, so after I took it out of the oven, I spread out 1/4 cup of homemade pizza sauce and sprinkled about 1/2 cup of mozzarella cheese, sliced red onions, and sliced sweet peppers. I baked it again for 5 minutes, until the cheese had melted, and finished it off with some arugula/rocket leaves and crushed red pepper flakes.
Pro Tips
- Use a quarter sheet pan for this recipe. I found this size perfect for the amount of ingredients we use for the flatbread. If you don’t have a quarter-sheet pan, spread the cottage cheese mixture out enough to cover a quarter of your regular-sized sheet pan or cookie sheet. The thickness of this flatbread makes for the perfect pizza crust. Not too thin.
- Line the sheet pan with parchment paper. This will help you remove the flatbread from the pan easily and make cleanup easier.
- The cottage cheese I used has very little water. Make sure to drain all the water if your cottage cheese has it.
- Keep an eye on it while it’s baking, as ovens vary, and I found mine to be a bit browner than I liked at the 40-minute mark. Hence, the range in the recipe card.
- This cottage cheese flatbread is best eaten fresh, but can be stored overnight. Heat it in the toaster or air fryer.
- I would not recommend freezing this flatbread.
Cottage Cheese Flatbread FAQs
I haven't tried it in this recipe, so I can't say for sure, but flax eggs are a standard vegan swap, so they should work.
Drain all the moisture and blend the mixture till smooth before baking the flatbread. This will ensure that the flatbread remains crisp and does not fall apart. Also, let it cool completely, preferably on a wire rack, before using it as a crust or wrap.
A quarter-sized sheet pan or a similar-sized oven-safe pan will help ensure it is just the right thickness for a pizza crust. Remember, this is a flatbread, and so it will be much thinner than a regular pizza crust.
No, it does not. It is lighter and a good substitute for regular wheat-based flatbread.
I haven’t tried a substitute in this recipe, but if you dislike cottage cheese or are unable to obtain some, you can use ricotta cheese instead.
Or try my 3 Ingredient Avocado Bread that uses mozzarella cheese.
More Gluten-Free Sandwich Breads
If you tried this cottage cheese flatbread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments. I love hearing from you! You can also follow me on Pinterest or subscribe to our newsletter to get more deliciousness straight to your inbox!
Cottage Cheese Flatbread
Equipment
- spatula
Ingredients
- 1/2 cup cottage cheese full fat
- 2 eggs
- 1/2 teaspoon garlic powder optional
- 1/2 teaspoon onion powder optional
To garnish
- oregano
Instructions
- Preheat the oven Set your oven to 350ºF/177ºC and while it preheats, start on the cottage cheese flatbread. Blend In a blender, add the cottage cheese, eggs, garlic powder and onion powder. Blend till smooth.
- Line a quarter sheet pan with parchment paper and lightly spray it with some cooking spray and then pour the mixture and spread it out evenly. Sprinkle on the oregano and bake for 30-40 minutes depending on the strength of your oven.
- Once ready, let it rest for five minutes before using it as a wrap of pizza base and enjoy!
Video
Notes
- Use a quarter sheet pan and line it with parchment paper. This size works perfectly for the flatbread ingredients.
- If your cottage cheese contains water, be sure to drain it well.
- Ovens can vary! Check on the flatbread at the 30-minute mark and remove it from the oven once it is browned.
- This cottage cheese flatbread is best eaten fresh, but can be stored overnight. Heat it in the toaster or air fryer.
- I would not recommend freezing this flatbread.
Madelaine says
I just made this bread for the first time using Everything bagel seasoning . My plan is to make a pizza with it fresh tomatoes and Asiago cheese . Took 35 minutes @350 . I don’t buy any aerosol oil sprays so I just poured Olive oil on top of the parchment paper . It’s a nice brown color on the underside as a result . Will try the other variation’s too . Thanks
Heidi says
I’ve been making this easy keto wrap for a while and I love it too! Perfect for me to actually enjoy a sandwich. Can you use a smaller deeper pan so it’s thicker?
Zeeshan says
I don’t see why not! So happy it’s working out for you Heidi!
Jill Mabey says
Thankyou so much ! The avocado ,cottage cheese bread was so good ….I cannot eat,wheat,grains,oats or seeds,saw this and made it ,filled with rocket,tomatoes,and mayonnaise,added onion powder and cayenne pepper into the wrap mixture ,it was so good 👍
Zeeshan says
You’re so welcome! I am so happy this recipe worked out for you!
Amy K says
I made this first time today with lots of skepticism. I used garlic powder and garlic salt. It is delicious!! Not heavy, Baked about 35 min in my oven.
Zeeshan says
Yay!! Thanks for leaving a review Amy!
Kevin says
Who knew you could bake cottage cheese! Fantastic. So many combos.
Zeeshan says
I know, right? Yup, the combinations are endless:)
Ruth walker says
Could it keep overnight and be used for my lunch next day please
Zeeshan says
It should keep for a day. I have mentioned how to under storage in the blog post:)
Nicole says
This is my first time making anything like this and I really loved it! I made it for a sandwich wrap so I put in the garlic powder and oregano and I also added a quarter teaspoon of salt. It was so good!!! Will definitely be making this again. Thank you! 💜
Zeeshan says
So glad you loved it Nicole! Thanks so much for leaving a review 😊
Angela says
Can you make this with chia eggs or flax eggs instead of regular eggs?
Zeeshan says
I haven’t tried it in this recipe so can’t say for sure but flax eggs are a common vegan swap so should work. Let me know how it goes if you do try it Angela!
Maggie Diamond says
Fabulous, foolproof recipe!!!!!
Zeeshan says
Thank you for trying and leaving your review!
Charlotte says
The recipe worked out great! I added 1 teaspoon of dried dill and it was delicious! Thanks so much!
Zeeshan says
Awesome! Thanks so much for leaving a review Charlotte! So happy you enjoyed it!
Catherine in Malaysia says
Is it possible to substitute mascarpone for the cottage cheese. I can not find cottage cheese here.
Zeeshan says
Hi Catherine, I’ve never tried it but looks like it may be a good substitute. Can you find Ricotta? Ricotta will have a similar texture to cottage cheese. Good luck and let me know how it turns out!
Oz says
I don’t usually leave a review on anything but this was absolutely amazing, one of the most tastiest things I’ve ever made! So a huge thank YOU!
Zeeshan says
Wow Oz, you’re very welcome and thanks so much for leaving such a great review! I truly appreciate it!
Heho says
This was delicious, especially with fresh basil & oregano from the garden!! Next time, I’ll add a little parmesan cheese to the “batter” before baking.. I made this one with pepperoni, mozzarella & fresh basil on top! Winner, winner!
Zeeshan says
Yay! Sounds yum!
Kate says
Mine stuck to the parchment so badly I had to throw the whole thing away
Zeeshan says
Oh no! I am really stumped as I have made it several times without any issue at all! Did you use full fat cottage cheese?