Cottage Cheese Flatbread (High-Protein)

I love this cottage cheese flatbread—it’s a high-protein, gluten-free, low-carb bread alternative made with just cottage cheese, eggs, and a few seasonings. It bakes into a soft yet sturdy wrap or pizza base in about 30–40 minutes.

Why You’ll Love This Recipe

I’m always after easy recipes that pack a punch in nutrition. This flatbread gives me a solid amount of protein from just eggs and cottage cheese. Plus, with only a couple of main ingredients and flexible seasoning options, it’s both simple and endlessly customizable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup cottage cheese (full-fat, reduced-fat, or fat-free—all work)

• 2 large whole eggs

• Seasonings (optional, but I like):

  • ¾ tsp garlic powder

  • 1 tsp Italian seasoning

  • Sprinkle oregano on top occasionally

directions

1. Preheat oven to 350°F (176°C).

2. Blend cottage cheese, eggs, and chosen seasonings in a food processor or blender until perfectly smooth.

3. Line a baking sheet or quarter-sheet pan with parchment paper and lightly spray.

4. Pour and spread the batter evenly. Add a sprinkle of oregano if desired.

5. Bake 30–35 minutes until edges brown (thicker breads may take up to 50 minutes).

6. Let it cool fully for 30–40 minutes. Cooling is crucial to prevent crumbling.

7. Use as a wrap, sandwich bread, or pizza crust. To make pizza, add sauce, cheese, and toppings and bake again at 400°F (204°C) for 10–15 minutes.

Servings and timing

• Yield: 1 large wrap or flatbread

• Prep time: 5–10 minutes

• Bake time: 30–40 minutes (up to 50 minutes for thicker styles)

• Total time: 35–50 minutes

Variations

• Swap in taco, Cajun, or curry seasoning instead of Italian blends.

• Add parmesan to the batter for cheesy flavor and crispier edges.

• Mix in herbs like dill, parsley, basil, or chives.

• Make smaller wraps in bulk and freeze individually for meal prep.

• Use ricotta as a substitute for cottage cheese if preferred.

storage/reheating

I store mine in an airtight bag in the fridge for up to 3–4 days. To reheat, I pop it into a toaster oven, skillet, or microwave until warm and slightly crisped.

Freezing isn’t ideal—they tend to soften on thawing—but if I do freeze them, I thaw in the fridge first, then reheat until warmed through.

FAQs

Can I omit the seasonings or salt?

Yes—I often leave them out or use less. The basic blend of cottage cheese and eggs holds fine on its own, though seasoning adds flavor depth.

Why does my flatbread fall apart?

Usually because it’s too moist or wasn’t blended smooth. I drain any excess liquid from the cottage cheese, blend thoroughly, and make sure it fully cools before handling.

Can I replace cottage cheese with ricotta or egg whites?

Yes—ricotta works well for a similar effect. I haven’t tested egg-only versions, but flax eggs could work as a vegan alternative.

How can I make it thicker or crispier?

I use a smaller pan to keep the batter thicker and bake longer—up to 50 minutes—or add ingredients like parmesan to help it crisp up.

Is it gluten-free and low-carb?

Yes! It’s naturally gluten-free and low in carbs. One batch has a low carb count and a good amount of protein, depending on the ingredients used.

Conclusion

I’ve made this cottage cheese flatbread countless times—it’s my go-to hack for high-protein wraps, pizzas, and sandwiches without flour or heavy carbs. With minimal prep and endless customization, it fits perfectly into my meal-prep routine. If I’m craving bread, I make this. I hope it becomes a staple in your kitchen too!