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Believe ALL the hype! Cottage cheese flatbread is a surprisingly delicious – not to mention easy! – alternative to naan or pita flatbreads. Made with only 2 ingredients, it’s absolutely packed with protein, and with barely any carbs, it’s beyond perfect for anyone eating low carb or keto, plus it’s naturally gluten- and grain-free, too!
Before You Get Started
- While I tested and developed this cottage cheese flatbread recipe using full-fat cottage cheese (my preference) and whole eggs, it will work with reduced-fat cottage cheese and egg whites. You’ll need 6 tablespoons of liquid egg whites to replace the 2 large whole eggs in the recipe.
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
Make that “dough”.
Toss all your ingredients into a food processor, then process them until you’ve got a completely smooth mixture – no cottage cheese lumps left behind! You may need to pause the processor a time or two and scrape down the sides of the bowl with a spatula just to make sure you’ve the entire mixture blended.
Bake.
Pour the cottage cheese mixture onto a half sheet pan covered with parchment paper. Make sure you pour it directly into the center of the pan, then spread the “dough” mixture out into a large rectangle-ish shape. It won’t cover the pan completely, and that’s totally fine. Don’t try to force it or it’ll be way too thin. Bake the dough for 25 minutes or so, until it’s fully-cooked in the center and golden around the edges.
Cheryl’s Tip: When you spread out the cottage cheese mixture, keep it evenly thick all the way across. If you’ve got thick spots and thin spots, it’ll bake unevenly, and might burn in the thin sections before the thick sections are
Wrap it up!
When your cottage cheese flatbread is fully-baked, remove it from the oven and let it cool 5 minutes. After it cools, fill it with your favorite sandwich ingredients (I used ham, bacon, lettuce, tomatoes, and onions) and enjoy!
What I Love About This Recipe
- WOW, was I a cottage-cheese-flatbread-skeptic when I first heard about it. I thought there was no way that BREAD made from just cottage cheese?? and eggs?? could turn out well. BOY, was I wrong!! The texture of this flatbread is ridiculously wonderful. It holds up great, it’s soft, it’s chewy like bread without being gummy like melted cheese, and it crisps up really well around the edges. The flavor is great, too – cheesy but neutral, so you can use with literally any toppings.
- Did I mention the only ingredients in cottage cheese flatbread are 1) COTTAGE CHEESE and 2) EGGS?? No flour. No starch or xanthan gum or extra cheeses. Just cottage cheese and eggs, which means it’s naturally gluten free, grain free, low carb, and keto-friendly.
- If you’re trying to get more protein into your day, this is a FANTASTIC way to do it! Depending on the cottage cheese you use, one flatbread clocks in around 40 grams of protein. FORTY GRAMS!! That’s roughly the same amount of protein as 1 cup of chicken. And it doesn’t even factor in any toppings or sandwich ingredients you use!
Cottage Cheese on Keto?
Cottage cheese is generally fine in moderation for most people following a keto diet. Plain, full-fat cottage cheese typically doesn’t contain any added sugar – though, of course, it depends on the brand you use. Make sure to read the labels and look for a cottage cheese that’s low in carbs and doesn’t contain any added sugars.
Kalona SuperNatural Organic and Good Culture Organic or Good Culture Double Cream cottage cheeses have 3g of carbs per ½ cup of cottage cheese, with decent amounts of protein and fat to offset them.
Recipe Variations
- The Spice of Life: We used dried oregano, but feel free to add any dried herbs or spices that you like to the cottage cheese mixture! Everything bagel seasoning, onion powder, garlic powder, basil, rosemary… or keep things simple with salt and fresh black pepper.
- Pizza, Pizza: Yes this flatbread makes a great sandwich, but you can also use it for personal pizzas! Make it as instructed, adding a little garlic powder and Italian seasoning to the cottage cheese mixture. After baking, top the flatbread with pizza sauce, cheese, and your favorite toppings. Pop it back into the oven just until the cheese on top is melted. For a thicker pizza “crust”, you can use a smaller pan that’s filled completely, or you can keep with the half sheet pan and spread the mixture out less. With a thicker flatbread, you’ll probably need to increase the bake time. Just make sure it’s baked through all the way!
- Zero to Gyro: Use the cottage cheese flatbread in place of the pitas with these Gyro Meatballs or Chickpea Gyros! You could also tear the flatbread into pieces and use them as a vessel for tzatziki, hummus, or baba ganoush.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Cottage Cheese Flatbread (Viral Tiktok Recipe)
Equipment
- Oven
- 13×18 half sheet pan
- parchment paper
- Food processor or high-speed blender
- Silicone spatula
Ingredients
For the Cottage Cheese Flatbread
- 1 cup full-fat cottage cheese see Notes
- 2 large eggs
- ½ teaspoon salt more or less to taste
- 1 teaspoon dried oregano
Instructions
To Make the Cottage Cheese Flatbread
- Preheat oven to 375° Fahrenheit. Adjust oven rack if needed so pan will sit in center of oven. Line 13×18 half sheet pan with parchment paper and set aside.
- Add 1 cup full-fat cottage cheese, 2 large eggs, ½ teaspoon salt, and 1 teaspoon dried oregano to food processor or high-speed blender. Process or blend ingredients, pausing to scrape down sides of container as needed, until ingredients are fully combined into completely smooth mixture.
- Transfer mixture to lined sheet pan, pouring mixture directly onto center of parchment paper. Spread mixture out into evenly-thick rectangle, approximately 8×10 in size. Be careful not to make rectangle too thin – mixture should not cover entire pan.
- Place sheet pan in center of preheated oven. Bake flatbread mixture 25 to 30 minutes or until flatbread is fully cooked-through in center and golden brown around edges.
- Carefully remove sheet pan from oven. Remove parchment paper with flatbread from sheet pan and set aside. Let flatbread cool 5 minutes.
To Serve
- Top one half of flatbread with preferred sandwich ingredients. Fold other half of flatbread over ingredients to cover, then cut sandwich in half. Serve and enjoy!
- Cottage Cheese: Low-fat cottage cheese will work, but I personally prefer the taste and texture of the flatbread made with full-fat cottage cheese.
- Moisture: If your cottage cheese contains a lot of excess liquid, drain it through cheesecloth or a coffee filter first. Too much moisture can keep the flatbread from setting completely.
- Leftovers: The taste and texture are best when the flatbread is fresh, but you can make it ahead of time or save some for later. Let the flatbread cool completely, then refrigerate it in airtight container up to 3 days. Enjoy cold or reheated in the oven until just warmed through.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
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