Cottage Cheese Flatbread
Feb 06, 2025
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We’re making the viral cottage cheese flatbread with just 2 ingredients: eggs and cottage cheese! After that, you can season the base any way you’d like. I love using it for my spinach feta wraps, and it also makes a great gluten-free pizza.
This flatbread is just as simple to make as my easy naan and is packed with protein like my cottage cheese pancakes and egg white wraps.
2 Ingredient Flatbread
I’m loving the viral cottage cheese recipes, including this flatbread. It starts in a blender with only two main ingredients, cottage cheese and eggs. It sounded almost too good to believe until I tried it myself.
Cottage cheese flatbread makes an easy gluten-free wrap or flatbread pizza base. It’s even delicious on its own or dipped in my favorite Macedonian ajvar (red pepper relish). I make a few to keep in the fridge for a couple of days, and they freeze well, too!
About My Cottage Cheese Flatbread Recipe
- Only 2 ingredients. Blend cottage cheese with eggs, and bake. That’s it!
- Light and wholesome. Between the eggs and the cottage cheese, this flatbread is simple but filling and tasty.
- Adaptable. I couldn’t resist sneaking in some extra flavor in the form of Italian herbs and garlic (always garlic), but the recipe is super flexible. Use your favorite seasonings.
- Versatile. Turn this flatbread into a wrap or pizza with your favorite add-ons and toppings. You can also serve it as a stand-in for pita with my halal cart–style chicken over rice.
The Ingredients
Cottage cheese and eggs are all you’ll need. Take both ingredients out of the fridge about 20 minutes before you begin so they can come to room temperature.
Choose Your Seasonings
I season the flatbread batter with a mix of Italian herbs, salt, and garlic powder. You can be as creative as you’d like when it comes to the flavors. The options are endless! Here are a few other seasoning ideas:
- Everything bagel seasoning (a personal fave)
- Taco seasoning (for a fajita wrap!)
- Cajun spice
- Jerk seasoning
- Onion powder
- Curry powder
- Sweet or smoked paprika
- Herbs (oregano, basil, parsley, chives)
Recipe Tips
- Don’t skip the parchment paper. It prevents the flatbread from sticking to the pan, making this recipe practically foolproof. For extra insurance against sticking, spritz the parchment with cooking spray.
- Check the saltiness of the cottage cheese. Before adding any extra salt to the seasonings, I recommend tasting your cottage cheese. Some brands come already well-salted.
- For a more textured flatbread, you can hand-mix the ingredients instead of using the blender.
- Let the flatbread cool. Once it’s out of the oven, leave your cottage cheese flatbread to fully cool on the baking sheet before trying to move it. Otherwise, it might break.
Ways to Use This Flatbread
I love turning this cottage cheese flatbread into a chicken wrap topped with dressing, lettuce, tomatoes, sliced chicken breast, and red onions. It also works perfectly for a Caesar wrap or even a chicken shawarma. Or, I’ll tear it up and dunk the pieces into shakshuka or turkey chili. It’s so versatile! While we’re at it, why not try cottage cheese ice cream for dessert?
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Cottage Cheese Flatbread
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt, or to taste
- ¼ teaspoon garlic powder, optional
Instructions
- Prep. Remove the ingredients from the fridge 20 minutes before preparation. Line a 13×18-inch baking pan or rimmed baking sheet with parchment paper. Preheat the oven to 350ºF.
- Blend the ingredients. Add cottage cheese, eggs, Italian herbs, salt, and garlic powder (if using) into a food blender. Blend until you have a smooth mixture.
- Spread onto a baking sheet. Pour the blended mixture onto the prepared baking sheet. Use a spatula to spread it out into the desired shape. I find the rectangle is the easiest. The batter should be around 1/8-inch thick and 8×10-inch in size.
- Bake. Bake the flatbread for 40 minutes or until it starts to brown. Once baked, remove it from the oven and allow it to cool completely before removing it from the baking pan/sheet. If you remove it earlier, it may break.
- Serve. Serve the flatbread as desired.
Equipment
Notes
- Please check your cottage cheese’s saltiness before you add any salt.
- For a different flavor profile, use just oregano or add Bagel seasoning. Some find onion powder to work great in the flatbread.
- The flatbread can be used for pizzas or wraps.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Cottage Cheese Flatbread
Once you’ve gathered your (room temperature) ingredients and seasonings, making the flatbread is super quick in the blender or food processor. Here’s how to do it:
- Prep. Before you blend, line a large, rimmed baking sheet or baking pan with parchment paper. Meanwhile, preheat the oven to 350ºF.
- Blend the ingredients. Next, blend your cottage cheese, eggs, herbs, and seasonings in a food processor until that’s smooth.
- Spread onto the pan. Pour the batter onto the lined baking sheet and use a spatula to spread it evenly into a round or rectangular shape. I always stick with a standard 8×10” rectangle since I find it’s easiest!
- Bake. Pop the flatbread into the oven to bake at 350ºF for 40 minutes. Once it starts to brown, remove the flatbread from the oven and let it cool completely on the pan before serving.
Adjust the Thickness
I usually spread the batter out to about ⅛” thick, and it takes approximately 40 minutes to bake. If you’d like a thicker flatbread for a pizza base, you’ll need to bake it for longer, around 50 minutes.
Make A Cottage Cheese Flatbread Pizza
The flatbread makes a great alternative to my yeast-free pizza dough for a low-carb pizza night. After baking and while the bread is still in the pan, I’ll top it with a thin layer of pizza sauce and shredded low-fat mozzarella, followed by our pizza toppings du jour. Afterward, pop it back into the oven at 400ºF for 10 minutes to melt the cheese.
As for pizza topping inspiration, try a goat cheese pizza, my BBQ chicken pizza, or a classic margherita with tomato, mozzarella, and basil. You can even use this flatbread as the base for a breakfast pizza!
How to Store
- Refrigerate or freeze. Because the recipe includes eggs and cheese, keep the flatbread in the fridge in an airtight container for up to 2 days or freeze for 1-2 months. I like to separate the flatbreads with parchment paper to help with sticking.
Cottage cheese wraps a must, delicious!¡!¡
Really good and satisfying. Was salty for me, omit the salt, better, the seasoning is salty. Overall, easy and very easy. Will do it again.
Thank YOU! I’m glad you found it satisfying. Great tip on omitting the salt—sometimes the seasoning does the trick! Glad it was easy for you, and I hope you enjoy it even more next time. 😊