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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!
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!
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.
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!
- 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 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.
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.
-
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just finished having this for dinner. My husband was very suspicious when he heard the words cottage cheese but bravely tried it. He’s now planning all the ways we can eat it. It made leftover chicken and salad into a great meal.
Love it!
Thank you so much delicious 😋
Thank you so much love your recipes looking forward to trying your flat bread
I’ve made this flatbread a few times now. It has a great texture and tastes amazing. To me this worked so much better than the almond flour breads.
Easy, tasty protein flatbread substitute! Held up very well to my chicken salad.
Love that!
I tried this recipe months ago and love it. It’s easy to make and is very tasty. I add chia and ground flax seeds to it and a little onion powder instead of Italian seasoning. Makes a great sandwich to share that fills both my husband and myself up. I have also baked one, cooled it on the parchment paper and rolled it up in paper, put into a gallon size bag to refrigerate for a couple days then made my sandwich. It was still fresh and held together even after a couple days like that. Yummy!!!
Thanks, Christine!
Does this freeze well?
Yes, you can freeze it! Thaw overnight in the fridge.
The flavor is good, but the bottom is moist. I do live at 7200 ft, and I saw one comment where you responded to use higher heat and longer time at high altitudes. I was afraid to keep cooking it longer, for fear the top would get too done. I’m going to try it again though – maybe in the air fryer.
Easy to make, great taste, easy to store. Rolled it up in the parchment after cutting it in half. Will definitely make this again!
Thanks so much!
Do you have to use parchment paper
I haven’t tried it without, but I wouldn’t. You run the risk of it sticking!
I see references to flour in the comments but flour isn’t listed as an ingredient or in the mixing instructions. Is this an omission? Please help me? It sounds great!
Hey there! That’s a typo in the comments. This recipe is flourless!
Can you freeze them?
Yes, I’ve frozen them before! Thaw overnight in the fridge.
I made a first batch that was kind of a disaster. It stuck to my parchment paper. Tasted good, though! I wasn’t discouraged, so I tried again this morning and sprayed my paper, baked on the highest rack for 38 minutes. Perfect!
Glad you tried again, Kim! They shouldn’t stick to parchment paper but maybe you needed to add a bit more flour! Sounds like the spray worked. Thanks for sharing!
Turned out GREAT!!! Followed the recipe exactly – easy to make (I used an immersion blender) – baked for 40 min – cooled for 10 – came right off my sprayed parchment paper – cut into thirds (1/3 was perfect sandwich size) – made a chicken patty sandwich with red pepper and lettuce – held together great and was 😋
I might reheat before using the next section to make in a bit firmer.
Wasn’t clear to me what was considered a serving size (for me it was a third of the 9×13 flat bread – would be helpful to know what the recipe considered a serving size).
Will be making this often!
Thanks!
Thanks, Barabara! The serving size on the recipe says 2, so one serving would be half of the flatbread. Hope that helps!
Made it the first time following your directions exactly but using a slightly smaller pan, and for seasonings I used King Arthur pizza dough seasoning (smells and tastes like pizza). I used 1 tsp, but 1 1/ 2 tsp would be better, also King Arthur pizza seasonings. Same but use 1 1/2 tsp for more pizza flavor. It was delicious! Made it again the next day and used your recipe, with the new tsps. of seasonings and added 2 tbsp of coconut flour to make it just a little more bread like. It was fabulous. Got that idea from a channel commenter (which I always read because those people come up with some great ideas). Never overlook the comments sections. So, I will be making this flatbread part of my keto diet. I have lost 7 lbs. this week just from going breadless and eating cottage cheese flatbreads instead. Winner, winner chicken dinner. Thank you for your input and knowledge, it sure helped.
I live at 7600 feet. Would this still work at high altitude?
Hey there! I haven’t tried this at a high altitude but I believe it would work. You may need to cook at a slightly higher temp with a shorter bake time. That’s typical for high altitude baking!
I just made this for the first time. Tastes good – but consistency is pretty much like a flat omelet. I followed the recipe exactly, and am wondering if that’s what it should be like?
Hey Gail! It shouldn’t be super eggy like an omelet, but it still is cottage cheese and eggs, so it’s not going to have the same consistency as bread!
Tastes great!
Have you tried freezing them yet?
Thanks
These freeze well! You can wrap them individually inplastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven or air fryer if you want it warm. Or eat it cold!
Such a shame…came out beautiful until I tried to get it off the parchment paper.
Please revise and tell folks to spray with Pam, or oil the paper. Wasted all that food
Hey Kim! You shouldn’t have to spray parchment paper, but it shouldn’t hurt to make sure. What type of cottage cheese did you use?
We loved it!!! I would’ve liked it all be crispy. But rolling up was good. Thank you. This recipe I will keep.
You’re welcome! Thanks for taking the time to comment.
Can you toast it in toaster
Would not release from the parchment could we try spraying with non stick… almost 50 minutes and still not done… Any suggestions…
Thanks
Hey there! What size pan did you use? The thickness may alter the cook time. Spray the parchment paper with nonstick spray to make sure it comes off easily.
Thanks for the recipe! Blessings.
Welcome!
While this is now a common recipe, I tried your recipe. I don’t care about your history, never will. It’s a waste of time while looking for a recipe. Far too many adds to make your site worth coming back to.
Hey Susanna! I often think people forget there are real people behind these recipes making a living off this small business. I never shared anything about my history in this recipe post, the entire thing is dedicated to sharing details about the recipe and answering FAQs to make sure it turns out perfectly. Also, these ads are how I share FREE recipes with you. You’d otherwise have to pay for the recipes in a cookbook or somewhere else. This is my small business and I’m grateful for ads that allow me to earn a living off of sharing my recipes with you. But, I’m not going to be a fit for everyone and that’s fine. So enjoy your day!
Do you know the difference between *add and *ad ??? 😂🙄
Is it really that difficult to click on Jump to Recipe and bypass everything? 🤔
Have you ever used a cookbook? 🤔
No reason to be rude, especially when someone else did all the work for you. 🙄
Thanks Lana☺️
Making this recipe was so easy and such a cool and surprising way to ramp up my protein Intake. This is officially my new “go to” as a breakfast or lunch wrap. I’m telling everyone I know about this recipe 🙂
Thanks, Nikkie!! I love this one too!
Glorious!!! I was getting tired of low carb tortillas. This is soooo much better
Thanks, Rebecca!!
Love this. My second batch I added Parmesan cheese. Do you have temp. and time for the air fryer? Thanks
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!