This viral cottage cheese flatbread made with 2 ingredients is flourless, naturally gluten-free, and 21 grams of protein per flatbread. It holds together, folds without cracking, and works for sandwiches, wraps, or flatbread pizza.
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. It doesn’t fall apart, folds and wraps without breaking, and works as a blank canvas for anything you’re in the mood for.
The taste is mild, but the Italian seasoning gives it a herby backdrop that works with almost any topping. Don’t skip it!
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.
- Blend: Add the cottage cheese and eggs to the blender along with the seasoning. Blend until smooth.
- 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.
- 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
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!
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.
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.
It needs more time in the oven. Bake the full 35-40 minutes at 350°F, until the edges are golden and the center is set. Pulling it out early leaves the middle soft and wet. Let it cool for 10-15 minutes before cutting because it firms up as it cools.
I don’t recommend it. The fat in full-fat or 2% cottage cheese is what helps the flatbread hold together and gives it that slightly crispy edge. Low-fat versions tend to make the batter thinner, which results in a wetter, less sturdy flatbread.
What to Serve it With
- Make it a sandwich: 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.
- 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, or pickled onion.
- 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!
- Roasted mini peppers, roasted broccoli and carrots, or any vegetables side dish.
- A healthy soup like ground turkey veggie soup or butternut squash soup.
- A garden salad or brussel sprout salad.
Storage Tips
Store leftover flatbread in an airtight container between sheets of parchment paper for up to 3 days. Reheat in the oven at 350°F for 5-10 minutes, or use it cold straight from the fridge.
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. 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!
Notes
- 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.
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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!