Cottage Cheese Flatbread recipe is made with 3 ingredients and no flour. It’s high protein and gluten-free bread that boosts your sandwich or wrap with 18 grams of protein!
Apparently cottage cheese makes excellent high protein bread! I’ve tried it to make cottage cheese bread, cottage cheese bagels and even cottage cheese pizza crust. Now it’s a turn for viral cottage cheese flatbread!
Why You’ll Love This Recipe
- High in protein: Cottage cheese and eggs make a protein-packed duo. Each cottage cheese flatbread contains 18 grams of protein.
- Easy recipe: Just blend ingredients together, then pop it in the oven.
- Tastes “normal”: Soft, airy inside, crispy outside with a mild taste.
- Sturdy: It won’t fall apart. Perfect for any toppings or sandwich fillers.
Reader’s Review
Tried it! Loved it! So easy to make, put some tuna salad on it. Yum! Will make again, and try it different ways.
Joyce
Ingredients for Cottage Cheese Flatbread
- Cottage cheese: I used 2% cottage cheese and it worked. 4% cottage cheese would be great too. Non-fat or 1% cottage cheese might release too much water during baking, I don’t recommend it.
- Eggs: Needed for binding, don’t skip. I tested this recipe with large eggs but egg whites will work too. Use about 1/3 cup and be ready for slightly different taste and color.
- Seasoning: I used dried oregano but feel free to use any dried herbs or seasonings for flavor such as garlic powder, onion powder, Italian seasoning, basil, rosemary, thyme, everything but the bagel seasoning, or red pepper flakes.
How to Make Cottage Cheese Flatbread
Here’s a quick overview of how to make flatbread with cottage cheese. I used my food processor, but you can also use a high speed blender.
To start, preheat your oven to 375 F and line a half sheet (13 x 18 inches) baking sheet with parchment paper.
- Blend ingredients: Add a cup of cottage cheese, 2 eggs, and dried oregano into a food processor or blender and process until smooth.
- Form the dough: Pour the cottage cheese mixture onto the center of the prepared baking sheet. Use a spatula to spread it into a rectangle shape about 8 x 10-inch size. Make sure it’s not too thin and keep it centered, don’t spread to the edges.
- Bake: Place it in the oven and bake for 25-30 minutes until it’s golden brown and cooked through in the middle.
- Cool: Take it out and let it cool for about 5 minutes.
Tips for Best Results
More tips than steps, but this cottage cheese flatbread recipe is a breeze with results that’ll win you over!
- Don’t spread it too thin: Especially on the edges, you want uniform thickness. You won’t need to spread too much, just spread in size of flatbread you want to cut in half.
- You can use smaller pan: I used regular OXO half sheet I use for baking, and spread in the middle. You can also use a quarter sheet and spread to the edges.
- Baking dish will work: I’m thinking more like 8 x 10-11 inches, then spread to edges or in the center of a larger one. It doesn’t spread much in the oven.
- Ovens vary: You’ll know your flatbread is ready when the top has turned golden brown and it’s firm to the touch.
- No need to spray: As long as you’re using parchment paper, flatbread won’t stick. But if you are worried, spray parchment paper with cooking spray before adding cottage cheese mixture.
- Make sure to cool it: This prevents it from breaking apart. Take advantage of those 5 minutes to prep your fillings.
Serving Ideas
You can use cottage cheese flatbread as a regular flatbread and fill one half with your favorite toppings, then fold the other half on top, and cut in half. Or wrap it in parchment paper as a wrap and cut.
Dress it up just like your favorite sandwich. Here are some of our top combos:
- Sliced turkey breast, Swiss cheese, lettuce, tomato, and mayo
- Avocado, cucumber, bell peppers, spinach, red onion, and hummus
- Add healthy tuna salad, cottage cheese egg salad, or cottage cheese chicken salad for even more protein
- Pepperoni, marinara sauce or pesto, mozzarella cheese, bell peppers, onions, and mushrooms. AKA pizza pocket!
Other sauces that go well in it are healthy ranch, Greek yogurt blue cheese dressing and honey mustard dressing.
How to Store and Reheat
Store: Cottage cheese flatbread tastes best fresh, but you can store it between 2 pieces of parchment paper on a large sheet or platter. Don’t store for too long, I would say 24 to 48 hours maximum.
Make sure not to place it in an airtight container or bag because it will get soggy and fall apart. You want the air to circulate. When ready, enjoy flatbread cold or reheat in the air fryer for 1-2 minutes at 350 F.
Reheat: You can enjoy it cold after or reheat in the air fryer for 1-2 minutes at 350 F.
Freeze? Don’t freeze because texture becomes soggy.
FAQs
I spread it into about 8 x 10 rectangle in the middle of a 13 x 18 sheet. If you use a 8×10-11 pan or quarter sheet you can fill it to the edges.
No, it doesn’t taste like regular flatbread but tastes good!
Maybe only ricotta, but I personally haven’t tried it.
I recommend to read this post in details where I share lots of tips for successful flatbread.
More High Protein Recipes to Try
Cottage Cheese Flatbread Recipe
Equipment
Video
Instructions
- Preheat oven to 375 F and line half sheet (13 x 18) baking sheet with parchment paper. Set aside.
- In a food processor or high speed blender, add cottage cheese, eggs and dried oregano. Process until smooth.
- Pour mixture in the middle of previously prepared baking sheet and spread with a spatula into a rectangle, not too thin, about 8 x 10 size. So not full sheet size, just in the center.
- Bake for 25-30 minutes until golden brown and cooked through in the middle. Remove from the oven and let cool for 5 minutes.
- Add you favorite sandwich ingredients on one half, fold over the other half of flatbread and cut sandwich in half. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nice recipes but could you privide a nutritional breakdown and calorie count please?
Full recipe card with nutritional info is located at the bottom of the post or you can use Jump to Recipe button at the top to get to it.
Tasty, but just fell apart when I went to fold it. I did let it cool. Next time I’ll probably just cut it where I want and make it like bread instead of a wrap. Filling with Tuna 😊
I added a sprinkle of parm cheese, onion garlic oregano seasonings
Thanks for sharing your feedback and review + star rating, I really appreciate it!
How much cottage cheese
Hi Charlene. Full recipe card is located at the bottom of the post or you can use Jump to Recipe button at the top to get to it.
This is so good. Everyone in my house loved it
Hi Olena. First I want to thank you for providing this recipe. I’m absolutely going to make it and will provide my review after I do. My concern is the cottage cheese I’m going to use to make it. I know you said to try to use between 2 and 4% fat cottage cheese. I bought 1% fat cottage cheese because I have to monitor my fat right now, and I don’t want to use it in my cottage cheese. If I drain it very very well, and follow your suggestions in regards to wet or soggy flatbread, is it possible to use 1% cottage cheese and make a successful flatbread? I just don’t want to waste my time making it if it will most likely not work. I’m so excited to try this, but I also want to make sure it makes sense for me to at this time. Thank you so much and I look forward to hearing back from you. Thank you kindly.
Hi Lisa. I think you should be fine if you drain it. You can also add 1 tablespoon cornstarch as a security to help absorb moisture. Let me know how it goes. Also it’s a very easy recipe, so worst case scenario if it doesn’t work you didn’t waste too much time. Also you can always scramble it and mix with eggs. It won’t go to waste.
I tried this and loved it. Surprisingly strong with a delicious but mild baked cheese taste that didn’t overpower the sandwich filling. I’m looking forward to trying it again
Hi David. Thanks for sharing your feedback and review + star rating, I really appreciate it!