We’re making the viral cottage cheese flatbread with just 2 ingredients: eggs and cottage cheese! After that, you can season this easy recipe any way you’d like. I love using it for wraps and it also makes a great gluten-free pizza base.
This flatbread is just as easy to make as my 2-ingredient naan and packed with protein like my cottage cheese pancakes and egg white wraps. I’m a fan!
Like the rest of the internet, I’m obsessed with the viral cottage cheese flatbread recipe. If you can call it bread at all! It’s made in a blender with only two main ingredients, cottage cheese and eggs. It sounded almost too good to believe until I tried it myself. I can safely say that these flatbreads are AMAZING.
Cottage cheese flatbread makes an easy, affordable gluten-free wrap or flatbread pizza base. It’s even delicious eaten alone or dipped in my favorite Macedonian ajvar (red pepper relish). I make a few to keep for a couple of days in the fridge. They freeze well, too!
Why I Love This 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 super filling and flavorful.
- 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. Anything goes.
Ingredients You’ll Need
You need only two ingredients to make the base of this cottage cheese flatbread: cottage cheese and eggs.
Take both ingredients out of the fridge about 20 minutes ahead of time so that they can come to room temperature before you begin. Scroll down to the printable recipe card for the full recipe with amounts.
Choose Your Seasonings
I season my cottage cheese 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 flavoring your flatbread. The options are endless! These are just a few other seasoning ideas:
- Everything bagel seasoning (another 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)
Adjust the Thickness
I usually spread the batter out to about ⅛” thick when I’m making this cottage cheese flatbread for a wrap and it takes about 40 minutes to bake. If you’d like a thicker flatbread, say, for a pizza base, you’ll need to bake it for longer. I find it helpful to bake the flatbread in a smaller pan in this case. Keep an eye on it while it bakes and check it at around 50 minutes.
Recipe Tips
- Don’t skip the parchment paper. It prevents the flatbread from sticking to the pan and makes this recipe practically foolproof. Worth it! 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 this 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 simple but satisfying 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?
Easy Cottage Cheese Flatbread Pizza
This cottage cheese flatbread makes a great alternative to my yeast-free pizza dough for a low-carb pizza night. After baking and while the flatbread 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. Due to the eggs and cheese in the recipe, you’ll want to keep this cottage cheese flatbread in the fridge. Store any leftover flatbreads in an airtight container and refrigerate for up to 2 days (I like to separate them with parchment paper to help with sticking).
- Freeze. Once you’ve stashed the flatbread in an airtight container or freezer bag with parchment separating the layers, freeze for up to 2 months. Thaw the flatbread in the fridge overnight before using.
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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.
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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.
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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.
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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.
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Serve. Serve the flatbread as desired.
- 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.
Calories: 339kcal | Carbohydrates: 10g | Protein: 35g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 363mg | Sodium: 787mg | Potassium: 374mg | Fiber: 1g | Sugar: 6g | Vitamin A: 803IU | Vitamin C: 0.1mg | Calcium: 256mg | Iron: 2mg
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.
