Why You’ll Love This Recipe
I like how simple and wholesome this flatbread is. It’s low-carb, high-protein, and doesn’t require any kneading, rising, or special equipment. The cottage cheese gives it moisture and structure, while the oat flour holds everything together with a satisfying bite. I often mix in herbs or garlic powder for extra flavor and use it as a base for all kinds of toppings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup cottage cheese
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1 cup oat flour (or almond flour for a lower-carb option)
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Pinch of salt (optional)
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½ teaspoon garlic powder or herbs (optional, for flavor)
Directions
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I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
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In a blender or food processor, I combine the cottage cheese and oat flour until a smooth batter forms. If I’m using garlic powder or herbs, I blend those in too.
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I spread the batter onto the prepared baking sheet, forming a thin, even layer about ¼-inch thick (or thinner for extra crispiness).
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I bake it for 25–30 minutes, or until the edges are golden and the surface is firm and lightly browned.
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I let it cool slightly before slicing and serving. It crisps up more as it rests.
Servings and timing
This recipe makes one large flatbread or 2–3 medium-sized pieces.
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Prep time: 5 minutes
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Cook time: 25–30 minutes
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Total time: 30–35 minutes
Variations
I like adding chopped fresh herbs like rosemary, thyme, or parsley to the batter. For a cheesy twist, I sprinkle shredded mozzarella on top halfway through baking. I’ve also mixed in a bit of grated Parmesan or nutritional yeast for a bolder, savory flavor. Sometimes I use this flatbread as a base for mini pizzas or breakfast sandwiches.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them back in the oven or a dry skillet to restore crispness. If I plan to use them for wraps or sandwiches later, I sometimes underbake slightly, so they stay more pliable.
FAQs
Can I use almond flour instead of oat flour?
Yes, I often switch to almond flour when I want a lower-carb version. It works just as well but gives a slightly softer texture.
Does the cottage cheese need to be blended?
Blending helps make the batter smooth, but if I don’t mind a slightly chunkier texture, I’ve mixed it by hand in a pinch.
Can I make this vegan?
This recipe relies on cottage cheese, so I haven’t found a perfect vegan swap. But a thick plant-based yogurt or vegan ricotta might work with some testing.
What can I serve with this flatbread?
I like serving it with dips like hummus, tzatziki, or even guacamole. It’s also great topped with eggs, smoked salmon, or roasted veggies.
Can I make this ahead of time?
Yes, I often bake it ahead and store it in the fridge. It reheats really well in the oven or toaster for quick meals or snacks.
Conclusion
This crispy cottage cheese flatbread is one of the easiest, healthiest recipes I keep in my rotation. With just two ingredients and endless ways to flavor or top it, it’s a go-to when I want something fast, protein-rich, and totally satisfying. Whether I’m eating it fresh from the oven or repurposing it for another meal, it never goes to waste.
Print
Crispy 2-Ingredient Cottage Cheese Flatbread
- Total Time: 25–30 minutes
- Yield: 2–4 servings (depending on size)
- Diet: Gluten Free
Description
This easy flatbread is made with just cottage cheese and oat (or almond) flour. It’s crisp, protein-packed, and perfect for wraps, sandwiches, or dipping.
Ingredients
1 cup cottage cheese
1 cup oat flour (or almond flour for lower carbs)
Pinch of salt (optional)
½ teaspoon garlic powder or dried herbs (optional, for added flavor)
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a blender or food processor, blend cottage cheese until smooth.
In a mixing bowl, combine the blended cottage cheese, oat (or almond) flour, salt, and garlic powder or herbs if using. Mix until a thick batter forms.
Spoon the mixture onto the baking sheet and spread into a flat, even circle or rectangle (about ¼ inch thick).
Bake for 20–25 minutes, or until edges are golden and the flatbread is firm and slightly crispy.
Let cool slightly, then slice and serve as desired.
Notes
Use almond flour to keep the recipe grain-free and even lower in carbs.
Adjust herbs and spices to suit your flavor profile (e.g., rosemary, thyme, chili flakes).
For extra crispiness, place flatbread under the broiler for 1–2 minutes at the end of baking.
Store in the fridge in an airtight container for up to 3 days. Reheat in a skillet or toaster oven.
- Prep Time: 5 minutes
- Cook Time: 20–25 minutes
- Category: Bread, Snack, Side Dish
- Method: Baked
- Cuisine: Healthy, Low-Carb
