This viral cottage cheese flatbread is made with just cottage cheese and egg, but somehow bakes into a sturdy, flexible flatbread with 21 grams of protein per serving.
It’s flourless, naturally gluten-free, and actually holds together when you fold it into a sandwich or a wrap.
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 an incredible bread base, these cottage cheese bagels are proof.
It’s worth all the hype. I’ve made it into sandwiches, wraps, and flatbread pizza, and it holds up surprisingly well once it’s cooled.
The taste is mild, but the Italian seasoning gives it a herby backdrop that works with almost any topping. Don’t skip it!
Reader Review ⭐️⭐️⭐️⭐️⭐️
“Beautiful!! I added Italian seasoning. Great taste!! My youngest son liked it and at 23 he’s still a picky eater. My oldest son thought it was awesome. I’ll never eat sandwich bread again.” — Patricia
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: Use full-fat or 2% cottage cheese. Iv’e tested both and they give the flatbread the best sturdy texture with slightly crisp edges. I don’t recommend low-fat cottage cheese because the thinner consistency can make the flatbread wetter. 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 and garlic powder, but I’ve also made it with just oregano. You could also try garlic powder, onion powder, rosemary, or everything bagel seasoning.
How to Make Cottage Cheese Flatbread
The batter takes about 5 minutes to make in a blender. The key is spreading it evenly and baking it until the center is completely set before letting it cool.
Step 1. Blend: Add the cottage cheese and eggs to the blender along with the seasoning. Blend until smooth.
Step 2. Pour onto a parchment lined baking sheet: The mixture is quite liquid, so tilt the pan to spread it into an even layer all the way to the edges. Keeping the thickness even helps the center set before the edges get too dark. Sprinkle with a little more Italian seasoning.
Step 3. Bake: Bake at 350°F for 35-40 minutes, until the edges are golden brown and the center is completely set. It will puff up in the oven and flatten as it cools, that’s normal.
Step 4. Cool: Let the flatbread cool for 10-15 minutes before cutting, peeling from the parchment, or filling. It firms up as it cools, which is what gives it that sturdy, flexible texture.
Tips for Best Results
- Don’t skip the seasoning. The cottage cheese and egg base is really neutral on its own. I love Italian seasoning and garlic powder, but oregano, everything bagel seasoning, or a little rosemary work too.
- Use full-fat or 2% cottage cheese. I’ve tested both and don’t recommend low-fat cottage cheese. It tends to make the batter thinner and the finished flatbread wetter and less sturdy.
- Use the right pan size. A 9×13-inch baking sheet gives you the right thickness. If you only have a standard 18×13-inch half sheet pan, double the recipe.
- Spread the batter evenly. Thin edges will brown faster while a thicker center can stay soft.
- Don’t pull it out too early. If you flatbread is wet or soggy, it likely needs more time in the oven. Bake until the edges are golden and the center is completely set.
- Let it cool before using it. Give it 10-15 minutes before cutting or filling. It firms up significantly as it cools and becomes much easier to fold without tearing.
What Does Cottage Cheese Flatbread Taste Like?
It doesn’t taste exactly like regular bread. it’s milder in flavor with a lighter, airier texture, but it has that same flexible quality you want for a sandwich or wrap.
I was pleasantly surprised by how well it worked as a bread alternative without tasting overly egg or like straight cottage cheese. Just don’t go in expecting a slice of sandwich bread.
Ways to Use Cottage Cheese Flatbread
- Make it a sandwich: Add deli meat like turkey, ham, roast beef, or salami. Or use leftover rotisserie chicken.
- Spread on a sauce: pesto, honey mustard, spicy mayo, or ranch are great options.
- Pile on the veggies! It’s great with bell peppers, peperoncini, cucumber, pickled onion, lettuce, and tomato.
- Make a hot sandwich: Fill it with your favorite cheese and protein, then pop it back the oven until the cheese melts.
- Turn into a flatbread pizza with pizza sauce, mozzarella, and your favorite toppings.
- Roll it into a wrap with classic chicken salad or curry chicken salad.
- Make it caprese-style with mozzarella, tomato, basil, and balsamic glaze.
Storage Tips
Store leftover flatbread in an airtight container between sheets of parchment paper for up to 3 days. You can eat it cold straight from the fridge or reheat it at 350°F for 5-10 minutes.
To freeze: Let it cool completely, then layer between sheets of parchment paper and freeze for up to two months. Reheat from frozen at 350°F for 8-10 minutes.
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!
Cottage Cheese Flatbread Recipe
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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 and tilt the pan to spread the batter into an even layer all the way to the edges. Keeping the thickness even helps it bake evenly. Sprinkle a little more Italian seasoning on top.
- Bake for 35-40 minutes, until the edges are golden brown and the center is completely set. The flatbread will puff up in the oven and flatten as it cools, that's normal.
- Cool for 10-15 minutes before peeling from the parchment or cutting. It firms up as it cools, which helps it hold together when folded. Cut in half to make two flatbread and fill with your favorite sandwich or wrap toppings.
- Store leftover flatbread between pieces of parchment paper for up to 3 days in an airtight container. Use cold or reheat and enjoy!
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How does it change the outcome of the flatbread if you use 1% cottage cheese?
Beautiful!! I added Italian seasoning. Great taste!! My youngest son liked it and at 23 he’s still a picky eater🙄. My oldest son thought it was awesome. I’ll never eat sandwich bread again. Do you have more recipes like this?
Thank you so much Patricia! I have a bunch of high-protein cottage cheese recipes. Just search cottage cheese in the search bar and they should pop up!
I havent tried this yet but deffintly going to looks delishes it will get me of my bread habit
Very good! I loosened it off the parchment paper right after taking it out of the oven. Then I put the parchment paper/bread onto a cooler counter top and it came off beautifully once it cooled completely. Thanks for a great recipe.
You’re welcome!
Someone is telling lies regarding the calories for this recipe. 1 egg and 100grams of cottage cheese is like 191 cals so I’m guessing that you doubled the recipe to make the bread bigger but forgot to double the calories.
Hey Jessica! I put everything into MyFitness Pal with the brands I used and it comes out to be 189 calories per serving. This makes 2!
What can I use instead of eggs?
Hi! I have not tried this recipe without eggs. However, you could try a flax egg.
1 egg = 1 tbsp ground flax + 2.5 tbsp water (rest 5–10 min)
For this recipe use 2 flax eggs.
Let me know how it turns out!