This 2 ingredient cottage cheese flatbread is high in protein and so easy to make! Not to mention versatile. It makes a great sandwich wrap or pizza base too! If you live a gluten-free, low-carb lifestyle and yearn for a sandwich or pizza you will love this recipe!
I am always on the hunt for gluten-free, healthier options when it comes to bread so when I saw this cottage cheese flatbread trending on Instagram, I knew I had to try it. And it did not disappoint!
Table of Contents
Why you’ll love this cottage cheese flatbread
Easy Simply blend and bake!
Minimal ingredients You just need the cottage cheese and eggs for this to work but adding seasonings will give it more flavor so I would highly recommend it. Feel free to season with what you have in your spice cabinet. I know most of us have salt and pepper on hand.
High protein Both the cottage cheese and eggs make this high in protein. The full recipe has 24g of protein!
low carb Just 6 grams for the whole recipe.
A great alternative to refined and high-carb gluten-free pizza bases. Many gluten-free prepackaged pizzas crusts in the market are made from refined, high-carb ingredients like rice flour, potato starch, and tapioca flour.
The ingredients
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 makes for a denser, more substantial flatbread that will hold together.
Seasonings: 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!
How to make cottage cheese flatbread
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.
Spread In a quarter sheet parchment lined pan, pour the mixture, and spread it out evenly.
Season Add oregano or Italian seasoning if you like, I added it because I wanted to make it a pizza base.
Bake for 30-40 minutes depending on the strength of your oven.
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 mozzarella cheese, sliced red onions, and sliced sweet peppers. I baked it again for 5 minutes till the cheese had melted and finished off with some arugula/rocket leaves and crushed red pepper flakes.
Tips to get the best results
- 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 out the cottage cheese mixture 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 and spray or coat it with oil. This will help get the flatbread off the pan easily and make for easier cleanup.
- The cottage cheese I used does not have a lot of 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.
Variations
Use it as a wrap for sandwiches. I made this into a pizza but you can use it for sandwiches too! Use it as you would a wrap and make my Tuna Sandwich Spread as a filling for a quick lunch!
Switch up the seasonings. Add dried dill instead of oregano.
Storage
This cottage cheese flatbread is best eaten fresh but can be stored overnight. Heat it in the toaster or air-fryer as per instructions.
I would not recommend freezing this flatbread.
Common questions
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.
Drain all the moisture and blend the mixture till smooth before baking the flatbread. This will ensure that the flatbread does not get soggy and 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.
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 don’t like cottage cheese or can’t get your hands on some, you can use ricotta cheese.
Or try my 3 Ingredient Avocado Bread.
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!
This recipe was originally posted in May 2024 and has been updated with new information for your ease.
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 take it out of the oven once it is browned.
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?
I don’t see why not! So happy it’s working out for you Heidi!
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 👍
You’re so welcome! I am so happy this recipe worked out for you!
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.
Yay!! Thanks for leaving a review Amy!
Who knew you could bake cottage cheese! Fantastic. So many combos.
I know, right? Yup, the combinations are endless:)
Could it keep overnight and be used for my lunch next day please
It should keep for a day. I have mentioned how to under storage in the blog post:)
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! 💜
So glad you loved it Nicole! Thanks so much for leaving a review 😊
Can you make this with chia eggs or flax eggs instead of regular eggs?
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!
Fabulous, foolproof recipe!!!!!
Thank you for trying and leaving your review!
The recipe worked out great! I added 1 teaspoon of dried dill and it was delicious! Thanks so much!
Awesome! Thanks so much for leaving a review Charlotte! So happy you enjoyed it!
Is it possible to substitute mascarpone for the cottage cheese. I can not find cottage cheese here.
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!
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!
Wow Oz, you’re very welcome and thanks so much for leaving such a great review! I truly appreciate it!
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!
Yay! Sounds yum!
Mine stuck to the parchment so badly I had to throw the whole thing away
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?