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Viral cottage cheese flatbread made with 2 ingredients, is a flourless high-protein and gluten free bread! It boosts your sandwich or wrap with 25g of protein per serving. This easy recipe take your sandwiches to the next level!

cottage cheese flatbread sandwich with lettuce and tomato
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This cottage cheese flatbread is crispy around the edges with a light and airy center. You won’t even believe you’re eating only eggs and cottage cheese! Cottage cheese makes amazing bread, just take these cottage cheese bagels

It’s worth all the hype on social media. It doesn’t fall apart, folds and wraps without breaking, and perfect for any toppings.

The taste is super mild, but has a great herby flavor when you add Italian seasoning. A perfect blank canvas for your favorite toppings!

Why You’ll Love this Viral Cottage Cheese Flatbread

  • High in protein (over 25 grams) thanks to a protein-packed duo of cottage cheese and eggs.
  • Perfect flatbread texture—crispy outside and soft center. It bends easily without breaking.
  • Tastes “normal” with a very mild taste and light and airy texture.
  • So easy thanks to simple ingredients you blend quickly.
  • Gluten-free bread: no flour means you have a naturally gluten-free flatbread recipe
  • Customize with your favorite sandwich toppings to make a complete high-protein meal.
cottage cheese flatbread folded in half on a pan

Ingredients You Need

All you need for this flatbread is cottage cheese, eggs, and spices! Skip to the recipe card for exact measurements.

  • Cottage cheese: you can use any brand with any fat percentage. I used Good Culture whole milk cottage cheese.
  • Eggs: to bind it all together and give it a flatbread texture.
  • Seasoning: I used Italian seasoning, but I’ve also made this with only oregano. You could add garlic powder, onion powder, rosemary, or everything bagel seasoning.

How to Make Cottage Cheese Flatbread

Here are the main ingredients you need to make this cottage cheese flatbread recipe. Skip to the recipe card for exact measurements.

  1. Blend: Add the cottage cheese and eggs to the blender along with the seasoning. Blend until smooth.
  2. Pour: Pour it onto a parchment line baking sheet. The mixture is quite liquid so tilt the pan to spread it into an even layer. Sprinkle with a little more Italian seasoning.
  3. Bake: Bake at 350°F for 35-40 minutes. Allow to cool slightly before using!

Tips for Best Results

  • Add the seasonings to help the flavor, it’s really neutral otherwise!
  • I tested this with 2% and full fat cottage cheese. I don’t recommend using low fat cottage cheese.
  • Use a 9×13-inch baking sheet, which is about half the size of a normal large sheet pan (which are 18×13). Double the recipe if you only have a large baking pan.

Does it Taste Like Regular Bread?

The taste and texture don’t taste like bread because it’s more neutral in flavor and lighter in texture. However, it’s a great bread alternative with a similar flexible texture. It’s not so far off that it’s weird! I was pleasantly surprised by how well it replicates it. But if you’re expecting something just like bread that’s low carb, you won’t find that here.

FAQs

Can I Make it in the Air Fryer?

Yes, you can make it in the air fryer! Lay parchment paper directly on the bottom of the air fryer basket. Split the batter in half and air fry in two batches (unless you have the dual air fryer like me).
Air fry at 350°F for 15-20 minutes. Open the lid to check on it though, as this hasn’t been tested. Drop a note in the comments if it works for you!

Can I Make it Vegetarian?

This wrap is high protein even if you make it vegetarian! A caprese flatbread with mozzarella, tomato, and basil would be delicious. Or do a veggie cream cheese spread with cucumber, tomato, and lettuce.

What size should the flatbread be?

I spread it all the way out on a 9×13 inch baking pan. You could spread it into a 8×10 rectangle on a half sheet pan.

cottage cheese flatbread sandwich on a cutting board

What to Serve it With

  • Another protein: Add any deli meat like turkey, ham, roast beef, or salami. Or se up leftover rotisserie chicken.
  • Different spices: Add red pepper flakes for a small kick or greek seasoning.
  • Another sauce: pesto, honey mustard, spicy mayo, or ranch are great options.
  • Pile on the veggies! It’s great with bell peppers, peperoncini, cucumber, or pickled onion.
  • Make a hot sandwich melt with your favorite cheese and protein. Toast it in the oven to melt warm end melt the cheese!
  • Turn it into a flatbread pizza instead of gluten-free sheet pan pizza.
  • Roll it into a wrap with classic chicken salad or curry chicken salad.

And here are a few side dish options to go with high-protein flatbread!

Store leftover cottage cheese flatbread in an airtight container between sheets up parchment paper for up to 3 days. Use it cold or reheat in the oven at 350 for 5-10 minutes.

picking up a cottage cheese flatbread from a cutting board

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

Tap stars to rate!
5 from 2 votes

Cottage Cheese Flatbread Recipe

This viral cottage cheese flatbread is protein-packed, low- carb and naturally gluten free! It’s a sturdy and delicious bread alternative to take your sandwiches to the next level. You only need two main ingredients, cottage cheese and eggs, to make this viral recipe.

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Servings: 2 flatbreads

Ingredients

  • 1 cup cottage cheese full fat or 2%
  • 2 eggs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • Sandwich Toppings: Rotisserie chicken or turkey breast, lettuce, tomato slices, dill mayo, and red onion (see recipe notes for more ideas)

Instructions 

  • Preheat the oven to 350°F and line a 9×13 inch baking sheet with parchment paper, creasing the corners of the pan for clean lines. If you only have a large half sheet pan, double the recipe.
  • Add the cottage cheese, eggs, Italian seasoning, and garlic to a blender or food processor. Blend until smooth.
    1 cup cottage cheese, 2 eggs, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder
  • Pour it onto the prepared baking pan. Tilt the pan to spread it into an even layer on the pan. Sprinkle a little more Italian seasoning on top.
  • Bake in the preheated oven for 35-40 minutes, until golden brown around the edges. The flatbread will puff up in the oven and flatten out as it cools.
  • Cool for 10-15 minutes then cut in half to make two flatbreads. Use them in your favorite sandwiches. I used mayo, chicken, and your favorite sandwich toppings.
  • Store leftover flatbread between pieces of parchment paper for up to 3 days in an airtight container. Use cold or reheat and enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Notes

More sandwich toppings:
  • Another protein: Add any deli meat like turkey, ham, roast beef, or salami. Or se up leftover rotisserie chicken.
  • Different spices: Add red pepper flakes for a small kick or greek seasoning.
  • Another sauce: pesto, honey mustard, spicy mayo, or ranch are great options.
  • Pile on the veggies! It’s great with bell peppers, peperoncini, cucumber, or pickled onion.
 
Different ways to serve cottage cheese flatbread:
  • Make a hot sandwich melt with your favorite cheese and protein. Toast it in the oven to melt warm end melt the cheese!
  • Turn it into a flatbread pizza instead of gluten-free sheet pan pizza.
  • Roll it into a wrap with classic chicken salad or curry chicken salad.
*Nutrition information is based on using Good Culture full fat cottage cheese. You can search ‘cottage cheese flatbread – whatmollymade’ on My Fitness Pal to track and log this recipe.

Nutrition

Serving: 1flatbread | Calories: 189kcal | Carbohydrates: 6g | Protein: 21g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 231mg | Sodium: 406mg | Fiber: 0g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




4 Comments

  1. Rebecca says:

    5 stars
    Glorious!!! I was getting tired of low carb tortillas. This is soooo much better

    1. Molly Thompson says:

      Thanks, Rebecca!!

  2. Annette says:

    5 stars
    Love this. My second batch I added Parmesan cheese. Do you have temp. and time for the air fryer? Thanks

    1. Molly Thompson says:

      Hey Anette! I haven’t tried it in the air fryer myself, but I included the temp and times in the blog post for what I would do under the FAQs section!