Make this easy cottage cheese flatbread recipe for a soft and savory, high protein base that is sturdy enough for fillings and perfect for quick low carb lunches or meal prep.
Cottage Cheese Flatbread is a Great Alternative To Bread Because…
- Flavor: This high protein flatbread is mild, cheesy, and savory with herby Italian seasoning and salty Parmesan in every soft, flexible bite.
- Budget: No need for expensive specialty flour to make this simple, beginner friendly recipe!
- Tools: You only need two tools and some parchment paper to make this recipe. Blend with a blender, and bake on a parchment lined baking sheet.
- Serving: This gluten free flatbread is versatile and can be seasoned to suit. Use as a pizza base, leftover chicken sandwiches, wraps, or even use them to roll up and dip into pizza bowls or your favorite low-carb soup.
Ingredients
- Cottage Cheese: You can use small or regular curd cottage cheese. Full fat will produce a richer, softer flatbread, while lower fat may bake slightly drier.
- Eggs: Eggs give structure and help the flatbread set firm. Large eggs work best, but you can also use liquid eggs.
- Parmesan Cheese: Adds rich, savory flavor and helps the flatbread turn golden as it bakes. Grated Parmesan blends smoothly into the batter, while finely shredded Parmesan gives a slightly cheesier texture.
- Seasonings: A little Italian seasoning adds a herby flavor and salt lightly, especially if the fillings are on the salty side. Add savory pepper to taste.
- Flatbread Variations:
- For a breakfast inspired flatbread, use simple seasonings and fill with scrambled eggs, meat, and cheese.
- A lunch inspired flatbread can be made with everything bagel or ranch seasoning. Reduce the salt because the seasoning blend will be salty enough.
- Make pizza inspired flatbread with some garlic powder and oregano added to the batter. Top the baked flatbread with sauce, mozzarella, and pepperoni before a short broil to finish.
- A Tex-Mex inspired wrap can be achieved by swapping Italian seasoning for taco or southwestern seasoning and wrap the flatbread with chicken, lettuce, salsa, and avocado.
- For a more protein packed flatbread, use 3 egg whites instead of two whole eggs.
- For a plain, more mild tasting flatbread omit the parmesan cheese but be aware it may brown a little less.
- You can swap the parmesan with cheddar, mozzarella, Monterey Jack, or a Mexican blend. If they are pre shredded be sure to chop fine so the batter stays smooth.
- Pour batter into small discs instead of one large rectangle to use for tacos.
How To Make Cottage Cheese Flatbread
- Blend all ingredients (recipe below) until smooth.
- Spread onto a prepared pan and bake until golden.
- Cool completely before transferring from the pan.
Keto Flatbread Tips
- Be sure to blend the batter very well. A smooth batter makes the best flatbread texture and flavor.
- No blender? You can mash cottage cheese in a bowl with the back of a spoon until no lumps appear, and then whisk in the rest of the ingredients until smooth.
- Be sure to grease the parchment paper with cooking spray or a brush of oil before pouring the batter on.
- Spread batter in one even layer. Any thin spots can over brown while thick spots may be too soft.
- Cool baked flatbread completely. It will firm up as it cools and will be much easier to peel from the parchment.
- Place flatbread under the broiler if you want a crispier flatbread, perfect for making chips.
- If using flatbread as a wrap, try not to overfill as it may tear.
Storage and Leftovers
- Make a batch of the batter and store in a covered container in the refrigerator for up to three days. Shake the container before using.
- Refrigerate cooled flatbread in an airtight container, with parchment in between layers, for up to 4 days, or freeze for up to 2 months.
- Thaw in the refrigerator before reheating.
- To reheat cottage cheese flatbread, warm briefly in a dry skillet, toaster oven, or air fryer until just warmed through. Try not to overheat because it can become rubbery or dry.
Fillings For Flatbreads
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Cottage Cheese Flatbread
This cottage cheese flatbread recipe bakes into a savory, high-protein flatbread made with simple ingredients. Use it for wraps, pizzas, or easy meal prep.
Equipment
Ingredients
- 1 cup cottage cheese
- 2 eggs
- 1 tablespoon Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt or to taste*
- ⅛ teaspoon pepper or to taste
Instructions
- Preheat oven to 350℉. Line a rimmed baking tray with parchment and grease well.
- In a blender combine cottage cheese, eggs, Parmesan cheese, and seasonings.
- Pour onto the prepared baking tray, spreading into a 9×12-inch rectangle.
- Bake for 35 to 40 minutes or until golden.
- Allow to cool completely before removing from the parchment.
Notes
- *use less salt if using lunch meat on your flatbread
Nutrition Information
Calories: 355kcal | Carbohydrates: 9g | Protein: 36g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 366mg | Sodium: 1448mg | Potassium: 360mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 827IU | Vitamin C: 0.02mg | Calcium: 300mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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