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The viral cottage cheese flatbread is a must try! It’s made with just cottage cheese, eggs and seasonings! It’s packed with almost 20 grams of protein. Use it to make delicious sandwiches or wraps for an easy lunch!
Reasons You’ll Love This Recipe
- Versatile: This cottage cheese flatbread is a great alternative to traditional bread, and it’s perfectly pliable for making any type of sandwich or wrap.
- Quick and Easy: Made with just two key ingredients and is ready in 30 minutes!
- Nutritious: This flatbread is high in protein but is low carb and low in calories. It’s also a great gluten-free option!
How to Use Cottage Cheese Flatbread
The great thing about this flatbread is how versatile it is. Get creative and use this high-protein bread replacement in so many ways! You can use it in place of the tortilla in sandwich wraps like this chicken Caesar salad wrap. Or use it instead of pita bread in my chicken gyro. Toast it up and make an avocado toast! Or simply make a flatbread pizza or caprese flatbread with this as its base!
Ingredients Needed
I love it when I find a recipe that only uses a few ingredients, especially when I already have them in my fridge. This cottage cheese flatbread is a delicious, high-protein bread replacement!
How to Make Cottage Cheese Flatbread
This cottage cheese flatbread recipe is incredibly easy to make! With just a few simple ingredients, you can have it prepped in minutes. Blend, cook, and enjoy! There’s no kneading, rising, or complicated steps, making it perfect for any day of the week.
- Combine: Preheat the oven to 350ºF, then line an 18 x 13 x 1-inch baking sheet pan with parchment paper. Add the cottage cheese, eggs, garlic powder, Italian seasoning, salt, and pepper to a food processor or blender.
- Blend: Blend until smooth and combined.
- Bake: Pour the cottage cheese mixture into the prepared pan, then carefully shake the pan to evenly spread the mixture onto the pan. Bake for 25-30 minutes or until golden and set. Once it has finished baking, let it cool completely, then enjoy it with sandwich toppings!
Cottage Cheese Flatbread Tips and Variations
Here are some tips and tricks for a simple, high-protein cottage cheese flatbread that you’re going to want to make on repeat!
- Will it stick? You don’t need to spray the pan because using parchment paper prevents the flatbread from sticking.
- Switch up the Seasonings! I love the added flavor of garlic and Italian seasonings but feel free to season it to your heart’s desire. You could try onion powder or everything bagel seasoning. You can even ditch the seasonings and just keep it simple!
- Let it cool! Once the flatbread cools, it becomes pliable and easy to use for sandwiches! Allowing it to cool prevents it from breaking apart.
- Serving Ideas: Sandwiches are our favorite way to enjoy the flatbread. Top it with turkey, tomatoes, red onion, cucumber, spinach, and whatever else you like! It’s also a great base for your favorite pizza toppings or burritos. One of these days, I want to try using them as tortillas to make enchiladas. I’m always looking for ways to get more protein!
How to Store Leftovers
While cottage cheese flatbread is best right after being made, you can make it ahead of time and store it for later. Here are my tips for storing and reheating your leftovers.
- In the Fridge: Cottage cheese flatbread is best fresh, but you can place it in between 2 pieces of parchment paper in the refrigerator. Store in an airtight container or sealed Ziplock bag for 1-2 days.
- To Reheat: Cottage cheese flatbread is delicious cold, but if you prefer it warm, you can reheat it! Pop it in the microwave for 30 seconds or in the air fryer for 1-2 minutes at 350ºF.
More High-Protein Cottage Cheese Recipes
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Cottage Cheese Flatbread
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ⅛ teaspoon Kosher salt, or to taste
- ⅛ teaspoon cracked black pepper, or to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line an 18 x 13 x 1-inch baking sheet pan with parchment paper.
- Add 1 cup cottage cheese, 2 large eggs, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, ⅛ teaspoon Kosher salt, and ⅛ teaspoon cracked black pepper, to a food processor or blender.
- Blend until smooth and combined.
- Pour the cottage cheese mixture into the prepared pan. Carefully shake the pan to evenly spread the mixture onto the pan.
- Bake for 25-30 minutes or until golden and set. Let cool completely then enjoy it with your favorite sandwich toppings!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you have to use full fat cottage cheese or would 1% or fat free work?
Hi Belle, I would be nervous using lower fat cottage cheese. If you are ok to experiment and try it, I would say go for it! But if you want it to turn out really good, use full fat. Let me know how it turns out!
Have you tried freezing the cottage cheese flatbread?
I haven’t personally stored it in the freezer, but after doing some research I found that you can. Make sure it is cooled completely, then cut it into individual serving portions for easier thawing or tightly wrap the whole thing in plastic wrap. Once wrapped place it in an airtight container. It can be stored in the freezer for 2-3 months. When you are ready to use it, let it thaw in the fridge overnight and then heat it in the oven or on the stove top. The texture might change a little from freezing it. Good luck!
What fat % cottage cheese do you recommend? I see the link went to 4% Daisy brand, but have you tried it with lower % cottage cheese? Looks like a great protein boost. Thank you!
YOu can use whatever fat % you prefer. It should turn out the same. Let me know what you think when you make it!
Awesome idea – thank you!!
I have t fried this recipe but will this week. I wanted to tell you I purchased 2 of your cookbook as gifts. I gave myself one and gave the second to my daughter in law for Christmas. I have made several of your recipes and they have all been delicious and well received.
Judy, thank you so much for taking the time to write me! You are so sweet to get my cookbook and share one with your daughter in law. I’m glad you have liked what you’ve made so far!
Cottage cheese flatbread, where is the flatbread in the recipe?
Hi Patricia. This recipe is to make a flatbread out of cottage cheese. Sorry for the confusion!
Can I make this if I have no food processor or blender
Hi Milly, do you happen to have an immersion blender or stand mixer? I would be worried that you whisking the cottage cheese by hand might not make the curds small enough. If you have a stand mixer, you could try it in that with a whisk attachment on high speed. If you are willing to be experimental and try it you can, but I am not sure it will turn out. Let me know what you decide.