Cottage Cheese Flatbread made with 3 ingredients is a flourless, high protein, gluten-free bread that boosts your sandwich or wrap with 18 grams of protein!

Cottage cheese flatbread folded in half on a platter.

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!

It’s everything people are raving about. Sturdy, delicious, and won’t fall apart. Perfect for any toppings or sandwich fillers, plus easy and low carb. It ticks all the boxes!

Why You’ll Love This Recipe

  • High in protein: Cottage cheese and eggs make a protein-packed duo. They’re my secret weapons for tasty cottage cheese recipes and high protein recipes.
  • So easy: Just blend ingredients together, then pop it in the oven.
  • Tastes “normal”: Soft, airy inside, crispy outside with a mild taste that pairs with any toppings.
  • Gluten-free bread: No flour means you’ve got a naturally grain-free and gluten-free high protein flatbread!

Ingredients for Cottage Cheese Flatbread

All you need for this flatbread recipe is cottage cheese, eggs, and spices. You could whip it up as you read this!

  • Cottage cheese: You can use any brand of cottage cheese, no matter the fat percentage. I used 2% for this recipe.
  • Eggs: Help hold everything together and gives the flatbread its fluffy texture.
  • Seasoning: I used dried oregano for seasoning, 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.

Step by step process how to make cottage cheese flatbread in a food processor and bake in the oven.

To start, preheat your oven to 375 F and line a half sheet (13 x 18) baking sheet with parchment paper.

  • Blend ingredients: Add cottage cheese, 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 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. Take it out and let it cool for about 5 minutes.
  • Make a sandwich: Pile on your favorite sandwich toppings on one side, fold over the other half, and slice in half. Enjoy!

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 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.
  • Some blenders might struggle: The most powerful blender is Vitamix. Others might struggle but maybe not. I like to use a food processor for easy blending.
  • No need to spray: As long as you’re using parchment paper, it won’t stick.
  • Let it cool: This prevents it from breaking apart. Take advantage of those 5 minutes to prep your fillings.
Lettuce, deli meat, tomatoes, red onion and honey mustard on cottage cheese flatbread.


You can use it as a flatbread and fill one half with toppings and fold the other half on top, then cut in half. Or wrap it in parchment paper as a wrap and cut in half.

Dress it up just like your favorite sandwich. Here are some of our top combos:

Other sauces that go well in it are Greek yogurt tartar sauce, healthy ranch, Greek yogurt blue cheese dressing and spicy mustard.

How to Make Ahead

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 max.

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 it cold or reheat in the air fryer for 1-2 minutes at 350 F.

No freezing because the texture becomes soggy.


What size should flatbread be?

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.

Does it taste like regular flatbread?

No, it doesn’t taste like regular flatbread but tastes good!

What can I use instead of cottage cheese?

Maybe only ricotta, but I personally haven’t tried it.

Can I make it egg-free?

Eggs act like a binder and I honestly am not sure how it will hold up if you use flax eggs or chia eggs.

More High Protein Recipes to Try

High protein sandwich cut in half and served on a plate.
Cottage cheese flatbread folded in half on a platter.

Cottage Cheese Flatbread

Cottage Cheese Flatbread made with 3 ingredients is a flourless, high protein, gluten-free bread that boosts your sandwich or wrap with 18 grams of protein!
5 from 1 vote
Servings 2 servings
Calories 179
Diet Gluten Free
Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 35 minutes



  • 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!


Store: It’s best served fresh but you can store it on a large sheet or platter between 2 pieces of parchment paper. You can enjoy it cold after or reheat in the air fryer for 1-2 minutes at 350 F.


Calories: 179kcal | Carbohydrates: 5g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 204mg | Sodium: 407mg | Fiber: 0.4g | Sugar: 3g
Course: Quick Breads and Muffins
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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    1. I have never cooked with egg beaters but if they work like eggs then I think yes. Also cottage cheese is not vegan.

  1. Would this hold up in a wrap made in the morning for lunch at work the same day? Thinking maybe turkey, mayo or pesto & lettuce…

    1. Yes! I made one pictured in the post the night before, cut in half and stored in airtight containers in the fridge. Next day me and my so enjoyed it, like fresh. Nothing got soggy.

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