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This viral Cottage Cheese Flatbread recipe really is a wonder – gluten free, low carb, high protein and actually pretty damn tasty. You only need 2 ingredients and some seasoning to make this high protein flatbread with cottage cheese and eggs. It’s so easy, and SO good!
A High Protein, Low Carb Flatbread Recipe
- Why choose this recipe? I’ve been trying to nail this Cottage Cheese Flatbread recipe for a long time now, so trust me, I’ve tried all the duff ones so you don’t have to. This soft and flexible cottage cheese and egg flatbread is so easy to make, bakes in 30 minutes and is ideal for a high protein, low carb lunch.
- Top Tip: Don’t skimp on the calories by making this with a low fat cottage cheese, you’ll only be left disappointed! I find these cottage cheese flatbreads are so much better with a full-fat cottage cheese – they taste and hold together really well. Low fat ones can break more easily.
- Serving Suggestions: I love to fill mine with fresh, salad-y fillings and meats, then have them for lunch, either folded like a flatbread or rolled up like a cottage cheese wrap. Or add your favourite toppings and use them as a cottage cheese pizza base, finishing in the oven or grill for that bubbling cheesy top.
- Love Cottage Cheese? It’s certainly having its moment in the spotlight right now! Why not try my easy Gluten Free Cottage Cheese Bagels or the Viral Beef, Sweet Potato and Cottage Cheese Hot Honey Bowls next?
Ingredients and Substitutions
There’s a printable recipe card below for these cottage cheese flatbreads with the full quantities. But here are the main ingredients and ideas for any swaps.
- Cottage Cheese: I recommend using a full-fat cottage cheese for this flatbread recipe. I found the low fat ones fall apart easily, and the calorie difference isn’t really worth it.
- Eggs: Some people make cottage cheese flatbreads without eggs, but I think they’re much fluffier and filling made with eggs.
- Seasoning: I use Italian Seasoning and Garlic Powder in my cottage cheese flatbreads. You can keep them plain but they’ll be quite bland. Or use some onion salt, dried oregano, or smoked paprika for some different flavour combinations.
How to Make Cottage Cheese Flatbread
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this high protein flatbread is to make.
Preheat the oven to 180C / Fan 160C / Gas Mark 4 / 356 F. Line a small, rectangular baking tray with baking paper.
I like to spray it with a little oil and really press the paper into the sides to ensure it lies flat. A little extra oil on top can help stop the flatbread sticking too.
While the oven heats, add the cottage cheese, eggs and seasoning to a food processor or blender and blitz until smooth. It will be quite runny.
Pour the mixture onto the baking sheet and use a spatula to smooth into your chosen shape – I like a rectangle but you can make a circular flatbread if you like.
Try to ensure it’s in one even layer, as any thinner bits will brown faster. If the flatbread browns too much it will go crispy and then you won’t be able to fold it!
Bake in the oven for 30-35 minutes, until it has started to puff up and is just going golden brown round the edges.
The important thing here is not to let the flatbreads go too brown – as soon as it starts to go golden you can take it out. Some ovens may vary slightly.
Remove from the oven and cool for around 15 minutes until cool enough to handle, then cut in half to make two flatbreads and fill as desired.
Frequently Asked Questions
Here are some FAQs about this easy cottage cheese flatbreads recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
I store my cottage cheese flatbreads in the fridge, lying flat between sheets of baking paper. This helps to keep them soft and stops them from sticking together. I find they last a couple of days like this!
Some cheaper cottage cheese brands can be quite watery. If yours is very wet, drain off some of the excess water before adding to the food processor. Too much liquid will make these cottage cheese flatbreads go soggy.
More Cottage Cheese Recipes
Are you fully on the cottage cheese train right now!? If so you’ll love these easy recipes:
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Preheat the oven to 180C / Fan 160C / Gas Mark 4 / 356 F. Line a small, rectangular baking tray with baking paper – I like to spray it with a little oil and really press the paper into the sides to ensure it lies flat.
While the oven heats, add the cottage cheese, eggs and seasoning to a food processor or blender and blitz until smooth. It will be quite runny.
Pour the mixture onto the baking sheet and use a spatula to smooth into your chosen shape – I like a rectangle but you can make a circular flatbread if you like. Try to ensure it’s in one even layer, as any thinner bits will brown faster.
Bake in the oven for 30-35 minutes, until it has started to puff up and is just going golden brown round the edges. Don’t let it go too brown!
Remove from the oven and cool for around 15 minutes until cool enough to handle, then cut in half to make two flatbreads and fill as desired.
- Storage: These cottage cheese flatbreads will keep for a couple of days in the fridge. I store them between sheets of baking paper to keep them soft.
- Seasoning Variations: Mix up the seasoning with any herbs and spices you like, including dried oregano, Cajun spice, tandoori spice, onion salt, smoked paprika, mixed herbs or anything you fancy. Or keep it plain with a little salt and pepper.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide. There’s also a video in this recipe card for you to follow if that’s easier.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Cottage Cheese Flatbreads recipe and love it. It really helps support my blog and I’d love to know how you ate yours! Thank you so much in advance xx
Serving: 1 flatbread | Calories: 177kcal | Carbohydrates: 5g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 417mg | Potassium: 195mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 412IU | Vitamin C: 0.03mg | Calcium: 135mg | Iron: 1mg
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