Cottage Cheese Flatbread
This protein-packed, low-carb flatbread is made with just a few ingredients—cottage cheese, eggs, and your favorite seasonings. It’s soft, flexible, and surprisingly delicious, making it a fantastic gluten-free base for sandwiches, wraps, mini pizzas, and more. Perfect for meal preppers, keto eaters, and anyone craving a healthy, bread-like fix without the flour.
Equipment
- Blender or food processor
- Baking sheet
- Parchment paper
- Rubber spatula
- Oven
Ingredients
- 1 cup cottage cheese (full-fat preferred, drained if watery)
- 2 large eggs
- ¼ tsp garlic powder (optional)
- ¼ tsp onion powder (optional)
- ¼ tsp sea salt
- ¼ tsp Italian seasoning (optional)
- Optional: 1 tbsp parmesan cheese, 1 tbsp chopped spinach, everything bagel seasoning, or other herbs/seeds
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a blender or food processor, blend the cottage cheese and eggs with seasonings until smooth.
- Spread the batter evenly onto the parchment in 4 circles or ovals (about ¼ inch thick).
- Bake for 25–35 minutes, or until golden-brown and edges start to crisp.
- Cool completely on the pan or a rack before using. This helps the flatbreads firm up.
- Enjoy as a wrap, sandwich base, pizza crust, or snack.
Notes
- For a crispier texture, bake longer or toast briefly after baking.
- Drain watery cottage cheese using a fine mesh strainer or cheesecloth before blending.
- Store in the fridge in an airtight container for up to 3 days or freeze flat up to 1 month.
- For sweet versions, skip the savory seasoning and try cinnamon, vanilla, or nut butter drizzle.