Cottage Cheese Flatbread

Why You’ll Love This Recipe

I love how this flatbread combines cottage cheese and eggs for a naturally high-protein, gluten-free option that still feels satisfying and bread-like. It’s quick to prepare, doesn’t require any kneading or rising, and holds up well whether I eat it warm or cold. Plus, I can flavor it however I like—herbs, spices, or even a bit of cheese on top for variety.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cottage cheese (full-fat or low-fat)
2 large eggs
2 tablespoons almond flour (or oat flour)
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon garlic powder (optional)
Fresh herbs (optional, for garnish or flavor)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a blender or food processor, I combine the cottage cheese, eggs, almond flour, baking powder, salt, and garlic powder. I blend it until the mixture is smooth and creamy.

3. I pour the batter onto the prepared baking sheet and spread it into a thin rectangle or oval, about 1/4 inch thick.

4. I bake the flatbread for 25–30 minutes, until it turns golden brown and the edges begin to crisp slightly.

5. Once it’s out of the oven, I let it cool for a few minutes before slicing.

6. I garnish it with fresh herbs if I’m using any, then serve it as a wrap, a side dish, or however I want.

Servings and timing

This recipe makes 4 servings.
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Calories per serving: 110 kcal

Variations

I sometimes add chopped fresh rosemary or thyme to the batter for extra flavor. If I want a spicier version, I mix in chili flakes or a pinch of cayenne. I’ve also used this as a quick base for mini flatbread pizzas by topping it with marinara, cheese, and veggies before a quick reheat. For a sweeter twist, I skip the garlic and salt and add cinnamon and a touch of maple syrup to pair with yogurt and fruit.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I toast it in a pan or oven until it’s warm and slightly crisp again. I don’t recommend freezing, as the texture can become too soft after thawing.

FAQs

Can I use another type of flour?

Yes, I’ve made this with oat flour and it works well. Coconut flour is trickier since it absorbs more liquid, so I adjust the amount if I go that route.

Is it okay to use fat-free cottage cheese?

It works, but the texture might be slightly less rich. I prefer full-fat or low-fat for better flavor and consistency.

Can I make this without a blender?

Yes, but the texture won’t be as smooth. I mash the cottage cheese well and whisk thoroughly if I’m mixing by hand.

Does it taste like cottage cheese?

Not really. Once it’s baked, the cheesy flavor is mild and blends nicely with the other ingredients.

How do I use it for wraps?

I slice the flatbread into large pieces and use them to roll up my favorite sandwich fillings. It’s sturdy enough to hold without breaking apart.

Conclusion

This Cottage Cheese Flatbread is one of the easiest and healthiest ways I keep my meals interesting and satisfying. With just a few ingredients, I get a protein-rich, low-carb bread alternative that’s perfect for wraps, pizzas, or snacks. It’s quick, customizable, and has become a staple in my kitchen for good reason.