Short description Cottage Cheese Flatbread is a simple, high‑protein, gluten‑free flatbread made by blending cottage cheese and eggs (and optional seasonings), then baking until firm. It’s a versatile base for sandwiches, wraps, or light pizzas.
Why You’ll Love This Recipe
Requires very few ingredients and minimal prep.
Naturally gluten‑free and higher in protein than many traditional breads.
Mild flavor, making it a blank canvas for savory or sweet toppings.
Good for wraps or as a pizza crust alternative.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cottage cheese (full fat or your preferred variety)
Eggs
Grated Parmesan cheese (optional, for flavor and structure)
Garlic powder (optional)
Italian seasoning (or your choice of herbs)
Salt & black pepper
(Optional) Sesame seeds, poppy seeds, or herbs for topping
Directions
Preheat & prepare pan Preheat your oven to about 175 °C (350 °F). Line a baking sheet (or quarter sheet pan) with parchment paper, and lightly grease or spray it.
Blend ingredients In a blender, food processor, or with an immersion blender, add the cottage cheese, eggs, Parmesan (if using), garlic powder, Italian seasoning, salt, and pepper. Blend until very smooth, with no lumps.
Spread mixture Pour the blended mixture onto the lined pan and spread it evenly into a flat layer (about ¼ inch thick or as desired). Sprinkle optional toppings (sesame seeds, herbs) if using.
Bake Bake for about 30 minutes, or until the edges are golden and the surface is set and slightly firm to the touch.
Cool completely Remove from oven and let it cool fully (this is key so it holds together).
Slice and use Once cooled, cut into desired shapes. Use as flatbread for sandwiches, wraps, or as a base for toppings. If using as a pizza base, add sauce and toppings and bake a little more until cheese melts.
Servings and timing
Yield: About 1 large flatbread (serves 2–4, depending on usage)
Prep time: ~5–10 minutes
Bake time: ~25–35 minutes
Total time: ~35–45 minutes (including cooling)
Variations
Omit Parmesan (or reduce) if you prefer fewer dairy flavors.
Add herbs such as basil, oregano, rosemary, or cilantro into the batter.
Use other seasonings: onion powder, smoked paprika, chili flakes.
Top with sesame, poppy seeds, or everything-bagel seasoning before baking.
After baking, brush with garlic butter or herb oil for extra flavor.
Make mini rounds or shapes instead of one large sheet.
Storage/Reheating
Storage: Store cooled flatbread in an airtight container in the refrigerator for up to 2–3 days.
Reheating: Warm gently in an oven or toaster oven to restore some crispness. Avoid microwaving if possible, as it may soften too much.
Freezing: It may be possible to freeze, wrapped well, but texture may change. Thaw and reheat gently.
FAQs
Why blend the cottage cheese and eggs?
Blending ensures smooth consistency and helps bind the mixture into a cohesive flatbread structure.
What if my flatbread falls apart?
Likely due to excess moisture. Make sure the cottage cheese is not too watery, blend thoroughly, and allow it to cool fully before slicing. Eat.Drink.Pure+1
Can I omit the eggs?
Eggs act as a binder. Without them, the flatbread won’t hold together well. Some recipes use only egg whites, but full eggs give more structure.
Does it taste like traditional bread?
Not exactly. It has a milder, dairy‑forward flavor and lighter texture. It works well as a substitute though.
Can I make this in a smaller pan?
Yes — adjust thickness accordingly so it’s not too thick (or too thin). A smaller pan yields a thicker flatbread.
Can I use it for pizza?
Yes — after the first bake, you can add sauce, cheese, toppings and bake further until melted.
Is this flatbread gluten-free?
Yes — this version contains no flour, so it is naturally gluten-free.
What kind of cottage cheese is best?
Full-fat or standard cottage cheese work well. If your cottage cheese is watery, drain excess liquid. Eat.Drink.Pure+1
How thin or thick should I spread it?
About ¼ inch (≈ 6 mm) is a good thickness — thin enough to bake through but thick enough to hold.
Conclusion
Cottage Cheese Flatbread is a clever, protein-packed, low-ingredient solution when you want a flexible bread alternative. Whether used for wraps, open-faced sandwiches, or light pizzas, it’s simple to make and customizable. If you like, I can convert the recipe to grams (metric) and tailor it for your oven/ingredients. Would you like me to do that
Cottage Cheese Flatbread is a simple, high-protein, gluten-free flatbread made by blending cottage cheese and eggs with seasonings, then baking until firm. It’s ideal for wraps, sandwiches, or as a healthy pizza crust alternative.
Ingredients
1 cup cottage cheese (full-fat or preferred variety)
2 large eggs
1/4 cup grated Parmesan cheese (optional)
1/4 teaspoon garlic powder (optional)
1/2 teaspoon Italian seasoning or dried herbs of choice
1/4 teaspoon salt
1/8 teaspoon black pepper
Optional: sesame seeds, poppy seeds, or chopped herbs for topping
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it.
In a blender or food processor, combine cottage cheese, eggs, Parmesan (if using), garlic powder, Italian seasoning, salt, and pepper. Blend until completely smooth.
Pour the mixture onto the prepared baking sheet and spread evenly into a thin layer, about 1/4 inch thick.
Sprinkle optional toppings like sesame seeds or herbs over the surface if desired.
Bake for 30–35 minutes, or until the edges are golden and the surface is firm to the touch.
Let the flatbread cool completely in the pan before slicing. This helps it set and prevents tearing.
Slice into desired portions and use for wraps, sandwiches, or as a base for pizzas.
Notes
Cool fully before slicing or using to avoid breaking.Use full-fat cottage cheese for best flavor and texture.Add fresh herbs or extra seasonings to customize the flavor.Store flatbread in the fridge and reheat in oven or toaster for best texture.Avoid over-thickening — spread thinly for best results.
