If you’ve spent any time on social media lately, you’ve probably noticed that cottage cheese is having a major comeback. This viral cottage cheese flatbread recipe, created by Francesca Aralla of HealthyMumWay, is a perfect example of why—it’s simple, high in protein, and incredibly versatile.
Ingredients You’ll Need
This recipe for cottage cheese flatbread calls for only 2 main ingredients—seriously, it’s that simple. A 2-ingredient recipe that takes only 5 minutes to prepare is a lifesaver for those who love to meal prep and for busy weeknight dinners. Here’s what you’ll need:
- Full-Fat Cottage Cheese: The full-fat 4% version of cottage cheese works best in this recipe, giving it the desired end texture. My favorite cottage cheese brands are Good Culture, Trader Joe’s, and Daisy. If you prefer to use 2%, Good Culture is a solid choice.
- Eggs: I tested this recipe using large whole eggs, which is what I recommend. However, if you want to make cottage cheese flatbread with egg whites, you can do so—just be aware that your protein flatbread will end up being lighter in both color and flavor.
- Optional—Salt: I don’t include this as a main ingredient, as adding salt will be determined by the type of cottage cheese you end up using. Some types of cottage cheese are saltier than others, so be sure to taste your cottage cheese before adding any additional salt. If you do, just a pinch will do.
- To Prep Pan—Cooking Spray: Have a can of cooking spray handy to ensure your baked cottage cheese flatbread doesn’t stick to the baking sheet. I prefer avocado oil spray.
Optional Add-Ins
This simple cottage cheese flatbread recipe is endlessly customizable. Depending on which toppings, spices, sauces, and ingredients you choose to use, you can turn this into a wide variety of meals.
A little tomato sauce, Italian seasoning, and cheese—you’ve got pizza. Choose hummus, cucumber, and red onion for a Mediterranean twist. You get the idea. Here are some of my optional add-in suggestions you can try:
- Seasonings & Spices: Give your keto cottage cheese flatbread a bolder overall flavor by using garlic powder, onion powder, black pepper, red pepper flakes, paprika or a seasoning blend like Italian seasoning.
- Fresh herbs: Chop up some fresh parsley or chives for a pop of color and taste. You can use fresh basil is you are using this flatbread as “pizza crust.”
- Cheese: While this is already a high protein flatbread recipe, some additional cheese will up the overall grams of protein and add a rich flavor. Feel free to add two tablespoons of either grated Parmesan cheese or grated mozzarella.
- A Sweet version: While the viral recipe is served as a savory cottage cheese flatbread, I have also made a sweeter version by adding a pinch of cinnamon, a teaspoon of vanilla, and a touch of honey for a breakfast-style flatbread.
How to Make Cottage Cheese Flatbread?
It only takes a couple of simple steps to make this low carb cottage cheese flatbread. Here’s how:
- Prepare your baking sheet & oven: Preheat the oven to 350° degrees F. Next, line a small sheet pan (I used a quarter sheet pan, which is 9 ½ by 13 inches) with parchment paper and spray the sides with cooking spray. Do not skip this step, as both of these elements make sure your high-protein flatbread will not stick to the pan. Without them, it would be hard to remove and keep them in one piece. Once ready, set it aside.
- Blend your cottage cheese mixture: Place one cup of cottage cheese, two whole eggs, and a pinch of salt (plus any of the optional add-ins you want) into the bowl of your food processor. Pulse it 6-7 times in one-second intervals until it is fully incorporated but not pulverized; you do not want to liquify it. It is okay to have small pieces of cottage cheese remaining. If you do not have a food processor, you can use a hand mixer, a whisk or a blender.
- Spread your egg and cottage cheese flatbread: Pour the mixture onto the parchment-lined sheet pan and spread it into an even (ideally 8 by 11 inch rectangular) layer using a spatula or the back of a spoon. An even thickness is essential for even cooking.
- Bake it in the oven. Bake it in the preheated oven for 30 to 35 minutes or until it is lightly golden brown. Then remove it and let it cool for 5 minutes before carefully removing it from the pan. Serve it by itself, as a sandwich wrap, or as a pizza base, following the suggestions below.
How to Serve it?
This is the best cottage cheese flatbread recipe because—here’s the fun part—you get to use your creativity and choose how you want to serve it. Here are three options to get you started:
- Enjoy it as is. It’s a delicious high-protein snack served plain.
- Make a Sandwich: Any of your favorite sandwich toppings will work here. I like to spread it with a thin layer of mayo (or mustard) and then place three slices of provolone cheese, 2 slices of deli meat (turkey or chicken breasts are my favorite), some lettuce, and some sliced tomatoes. Gently roll the cottage cheese bread wrap around the ingredients, and then cut it in half before serving. You can also use a pre-made mix, such as chicken salad with mayo instead, which is popular on Instagram and TikTok.
- Make a Pizza: For a cottage cheese flatbread pizza recipe, here’s what to do: After 30 minutes of baking, remove it from the oven and then spread it with ½ cup of marinara sauce (or plain tomato sauce), ½ to ⅔ cup of shredded mozzarella cheese, and 12-15 slices of turkey (or regular) pepperoni. Put it back in the oven and bake until the cheese is melted, for about 4-5 minutes.
How to Store Cottage Cheese Flatbread
This cottage cheese flatbread recipe comes together so quickly that it’s easy to make fresh the day you plan to serve it. However, if you would like to make larger batches to meal prep, here’s how to store any extras you may have:
- Storage: Once cooled, store it in an airtight container for up to 3 days. I recommend that you place parchment paper in between any stacks of flatbread that you have to prevent them from sticking together.
- Reheating: Leftover flatbread with cottage cheese can be enjoyed cold, at room temperature, or warm. If you wish to eat it warmed up, place it on a parchment-lined sheet pan in a low-heat oven of 300 degrees F for 5-7 minutes or until warmed all the way through.
FAQs
The overall cooking time really depends on the thickness of your cottage cheese mixture and what size pan you’re using. If you spread it out in an evenly thin layer about 8” by 11” in size as I did, it will take about 30-35 minutes to cook. If you decide to use a smaller pan and thus have a thicker layer of the mixture, your cooking time will need to be longer.
If stored in an airtight container in the fridge, your flat bread with cottage cheese will last for up to 3 days.
One serving of this egg and cottage cheese flatbread recipe is 166 calories, with 17 grams of protein, 9 grams of fat, and 4 grams of carbohydrates.
Technically, yes, you can freeze it, though I prefer to serve it the same day it’s made. For the meal preppers making large batches who wish to freeze them, my main tip is to place parchment paper in between the layers of flatbread, then wrap them all in stretch film/plastic wrap to keep out moisture.
Expert Tips
While this is a very uncomplicated recipe, here are a few notes to help ensure your cottage cheese flatbread comes out as beautifully as it did in my test kitchen:
- Let it cool for a few minutes after it comes out of the oven. This will allow your flatbread to set and be easier to handle. Otherwise, it may stick to the paper and potentially tear when peeling it off.
- Thickness and time of cooking time matters. If you follow this recipe’s instructions, you’ll be spreading your mixture out into roughly an 8”x11” rectangle on your quarter sheet pan. If you end up using a smaller pan, your flatbread will be thicker and require a longer baking time.
- Texture matters. When mixing your eggs and cottage cheese together, resist the urge to overmix them. You want the mixture to maintain a little thickness, which means some small chunks of cottage cheese are okay. You don’t want to completely puree and liquify the mixture in your Vitamix or blender. Just a few pulses of the blender, food processor, or immersion blender will suffice.
- How to make air fryer cottage cheese flatbread: If you’re not looking for perfection, feel free to make this recipe in your air fryer. Due to the smaller space inside the air fryer, you will want to make half a batch of this recipe at a time, so ½ cup of cottage cheese with only one whole egg. Cook it at 350 degrees F for 10 minutes. At that point, check on your flatbread, and if it isn’t cooked enough, give it another 15 minutes. When you take it out, allow it to cool before handling it and serve.
- If you’re using egg whites, take note. Egg whites will result in a lighter flatbread. Both the color/appearance will be lighter than you see in the main recipe pictures (though the air fryer photos show an egg white version), and the flavor itself will be less robust.
- Be careful about adding salt. Many brands of cottage cheese are salty enough on their own and don’t require any additional salt. Taste your cottage cheese before you add any extra salt. In my recipe testing, both Good Culture and Trader Joe’s cottage cheese didn’t need any added sodium.
If you make this flatbread with cottage cheese recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
Photos by Tanya Pilgrim.
Cottage Cheese Flatbread Recipe
Ingredients
- 1 cup whole milk cottage cheese, 4%
- 2 large eggs
- Pinch of Salt*, optional
- cooking spray
Instructions
- Preheat the oven to 350°F and line a small sheet pan (I used a quarter sheet pan, which is 9 ½ by 13 inches) with parchment paper and spray the sides with cooking spray. Set aside.
- Place one cup of cottage cheese and two whole eggs (plus any of the optional add-ins you want) into the bowl of the food processor.
- Pulse 6-7 times in one-second intervals until thoroughly incorporated but not pulverized. We do not want it to be fully liquid; it is okay to have small chunks of cottage cheese.
- Pour the mixture onto the prepared baking sheet and spread it in an even (ideally an 8-inch by 11-inch rectangular) layer using a spatula or the back of a spoon.
- Bake in the preheated oven for 30 to 35 minutes or until it is lightly golden brown.
- Let it cool for 5 minutes and carefully remove it from the pan.
- To serve you have three options. You can:1. Enjoy it as is.2. Make a sandwich: Spread it with a thin layer of mayo (or mustard) and then place any of your favorite sandwich toppings. I like to start with three slices of provolone cheese and then layer it with two slices of deli meat (turkey or chicken breasts are my favorite) and some lettuce and sliced tomatoes. Gently roll and then cut it in half before serving.3. Make a Pizza: After 30 minutes of baking, remove it from the oven and spread it with ½ cup of marinara sauce, ½ to ⅔ cup of shredded mozzarella cheese, and 12-15 slices of turkey (or regular) pepperoni. Put it back in the oven and bake until the cheese is melted, for about 4-5 minutes.
Notes
- Yields: This recipe makes one flatbread that is about 8 by 11 inches, which is ideal for 2 servings. The nutritional facts below include the 2 ingredients listed in the recipe. They do not include the optional wrap or pizza ingredients.
- Adding salt: Be sure to taste your cottage cheese before adding salt in the mixture. Most cottage cheese is already salty.
- Storing leftovers: Once cooled, store it in an airtight container for up to 3 days. If you make a few batches, I recommend placing a sheet of parchment paper between stacks of your flatbread to prevent them from sticking together.
- Reheating: You can serve this flatbread warm or cold. If you prefer to serve it warm, place it on a parchment-lined sheet pan in a low-heat oven of 300 degrees F for 5 minutes or until warmed all through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
