Easy Cottage Cheese Flatbread

Easy Cottage Cheese Flatbread is a high-protein, low-carb alternative to traditional flatbread that’s soft, flexible, and super simple to make. I love how I can whip it up with just a few ingredients and use it for wraps, sandwiches, or even pizza bases. It’s light, satisfying, and a great way to use up cottage cheese in a new and creative way.

Why You’ll Love This Recipe

I love how quick and versatile this flatbread is. It takes minimal prep, bakes in under 30 minutes, and works with both savory and sweet toppings. The cottage cheese gives it a creamy texture and subtle flavor while boosting the protein content. Whether I’m watching carbs or just want a homemade bread alternative, this recipe always comes through.

Ingredients

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

• Cottage cheese

• Eggs

• Oat flour or almond flour

• Baking powder

• Salt

• Optional: garlic powder, herbs, or shredded cheese for 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, flour, baking powder, and salt until smooth.

3. I pour the batter onto the lined baking sheet and spread it into a flat circle or rectangle about ¼ inch thick.

4. If I want extra flavor, I sprinkle herbs or garlic powder on top before baking.

5. I bake for 20–25 minutes, or until the flatbread is golden and firm to the touch.

6. I let it cool slightly before slicing or topping as desired.

Servings and timing

This recipe makes 1 large flatbread or 2 smaller rounds, serving about 2–3 people. It takes around 5 minutes to prep and 20–25 minutes to bake, so it’s ready in about 30 minutes.

Variations

• I mix in shredded cheese for a cheesy twist.

• For a herbed version, I add dried oregano, basil, or rosemary to the batter.

• I turn it into a flatbread pizza by adding toppings and returning it to the oven for a few minutes.

• For a breakfast option, I spread nut butter and fruit on top.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop slices in the toaster or oven to bring back the crispness. I avoid microwaving, as it softens the texture.

FAQs

Can I use blended cottage cheese?

Yes, I always blend the cottage cheese to make the batter smooth. If I skip this step, the texture might be a little lumpy.

What flour works best?

I like using oat flour for a soft, hearty texture, but almond flour keeps it lower in carbs. Both work great depending on what I’m going for.

Can I make this dairy-free?

This recipe depends on cottage cheese, so I haven’t tried a dairy-free version yet. A vegan soft cheese alternative might work, but I’d need to adjust the recipe.

Is this gluten-free?

Yes, as long as I use gluten-free oat flour or almond flour, this flatbread is naturally gluten-free.

Can I freeze cottage cheese flatbread?

Yes, I slice and freeze it between parchment paper layers. To use, I reheat in the toaster oven or skillet straight from frozen.

Conclusion

Easy Cottage Cheese Flatbread is one of my favorite recipes when I want something simple, nutritious, and delicious. Whether I use it as a wrap, a base for pizza, or a side for soup, this protein-packed flatbread adds so much to my meals. It’s easy to make, stores well, and keeps me full and happy every time.

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