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Cottage cheese flatbread topped off with deli meat, tomatoes and microgreens.
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5 from 1 vote

Cottage Cheese Flatbread Recipe

If you’re looking for a simple, high-protein, and gluten-free flatbread alternative, this 2 ingredient Cottage Cheese Flatbread recipe is for you! Made with just two main ingredients—cottage cheese and eggs—this viral recipe is low-carb, keto-friendly, and packed with 17 grams of protein per serving. While it’s not a traditional bread, it is a great alternative as a satisfying base for wraps, sandwiches, and even pizza.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 2 servings
Author: Aysegul Sanford

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.
    The batter in a food processor before and after it is mixed.
  • 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.
    The batter spread on a sheet pan before and after it is baked.
  • 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.
    A collage of images showing how to use cottage cheese flatbread as a sandwich wrap and pizza base.

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

Calories: 166kcal | Carbohydrates: 4g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 182mg | Sodium: 393mg | Potassium: 170mg | Sugar: 3g | Vitamin A: 385IU | Calcium: 112mg | Iron: 1mg

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