Entrees

Cottage Cheese Flatbread

Cottage Cheese Flatbread is a flourless, gluten free bread that comes together with just two main ingredients- cottage cheese and eggs. This healthy protein-packed bread is soft, sturdy and extremely tasty! Add on your favorite toppings for a complete meal that just keeps on giving!

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

cottage cheese flatbread wrapped up tightly in parchment paper loaded with turkey and toppings.

Why You’ll Love This Recipe

  • Cottage Cheese Flatbread is a simple protein packed alternative to bread.
  • It’s loaded with over 25g of protein per serving.
  • Comes together with just eggs and cottage cheese making it grain and gluten free!
  • Easily elevates any sandwich or pizza with a delicious taste and texture.
  • The taste is mild, making it a perfect base for any toppings!
  • If you loved this one, check out my cottage cheesecake jars for dessert!

Ingredients And Substitutions

These are the main ingredients and substitutions for Cottage Cheese Flatbread. Scroll down to the recipe card for a full list of ingredients and instructions.

I used a full fat cottage cheese, my favorite brand is from Good Culture! However, I am sure any brand will work.

Next up, eggs which will help bind all the ingredients together and create that fluffy but crispy exterior.

Lastly, we’ll add some seasonings to the mixture for flavor. I used garlic powder, onion powder and Italian seasoning.

For toppings, feel free to use your favorite. I did mustard, spinach, turkey breast, tomato, and avocado.

all the ingredients you need to make this flatbread in individual containers.

How To Make

ONE: In a blender, add in the cottage cheese, eggs and seasonings. Blend until smooth.

TWO: Pour mixture into a small baking sheet and bake until golden brown and crispy.

THREE: Allow flatbread to cool for about 10-15 minutes and then add on your favorite toppings. Roll into a wrap and enjoy.

mustard, turkey, spinach, tomato and avocado added to the flatbread.

Tips And Tricks

Since this flatbread is simple, it’s important to add in your favorite seasonings to add flavor.

Use a half baking sheet and not a full one for best results. You don’t want your flatbread too thin or too thick.

You know it’s done baking when the top is golden brown and the flatbread is firm to the touch. Mine came out perfect at the 55 minute mark.

Let it cool for about 10-15 minutes before adding on your favorite toppings.

If making a wrap, roll it tightly with parchment paper which will make it easier to enjoy.

How To Serve And Store

Serve this Cottage Cheese Flatbread with your favorite toppings. I used mustard, spinach, turkey breast, tomato and avocado. It tasted so good! Other alternatives would be to make it a pizza, add on some jalapeno olive oil, pickled onions, or balsamic glaze.

Since this recipe makes 1-2 servings it’s best to enjoy right away. Otherwise, you can store the flatbread separate from the toppings. Lay it flat and wrap it tightly in plastic wrap, a plastic baggie or foil and store in the fridge. Reheat in the microwave or air fryer and enjoy within 2-3 days.

a hand holding the flatbread cut in half.

Taste And Texture

Since this flatbread is made up of just three ingredients, it makes a great base for any toppings. The flavor is rather mild, with a slight salty taste.

This cottage cheese flatbread is crispy on the outside, but soft, tender and airy on the inside. The edges have a lovely golden brown texture and crispy taste from the cottage cheese, while the center is soft, airy and chewy.

Frequently Asked Questions

Can I make this wrap vegetarian?

Totally! I bet a Caprese version would absolutely slap. Try adding on spinach, tomato, mozzarella cheese and finishing it off with oil and balsamic glaze.

Is there anything else that I can use instead of cottage cheese?

I have not tested this recipe with any other cheese substitutes.

Can this be made in the air fryer?

I’m sure it can be! I’d suggest making two batches, depending on the size of your air fryer and fry at 350F for 20 minutes. Check on it every so often as this hasn’t been tested.

Other Recipes You May Like

If you make this Cottage Cheese Flatbread, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Cottage Cheese Flatbread

Cottage Cheese Flatbread is a flourless, gluten free bread that comes together with just two main ingredients- cottage cheese and eggs. This healthy protein-packed bread is soft, sturdy and extremely tasty! Add on your favorite toppings for a complete meal that just keeps on giving!
4 based on 4 reviews
Pin Recipe
PREP TIME:
5 minutes
COOK TIME:
50 minutes
TOTAL TIME:
1 hour
Author - Hannah

Ingredients

  • 1 cup full-fat cottage cheese. I used Good Culture 
  • 3 eggs
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • 1/2 black pepper
  • 1/4 tsp salt
  • Toppings of choice for sandwich - I mustard, spinach, turkey breast, tomato slices and avocado slices.

SCALE:

1X

YIELDS:

2 servings

Directions

  1. Preheat oven to 350F and prepare a half baking sheet by lining it with parchment paper.
  2. In a blender, add in the cottage cheese, eggs and seasonings. Blend until smooth, about 15-20 seconds.
  3. Pour mixture into prepared baking sheet and bake for 45-50 minutes, or until the top is golden brown, crispy and firm to the touch.
  4. Allow flatbread to cool for about 10-15 minutes and then add on your favorite topping to one side. I did mustard, spinach, turkey breast, tomato and avocado. Roll tightly and then wrap in parchment paper which will make it easier to enjoy!

Notes

  • Since this flatbread is simple, it's important to add in your favorite seasonings to add flavor.
  • Use a half baking sheet and not a full one for best results. You don't want your flatbread too thin or too thick.
  • You know it's done baking when the top is golden brown and the flatbread is firm to the touch. Mine came out perfect at the 55 minute mark.
  • Let it cool for about 10-15 minutes before adding on your favorite toppings.
  • If making a wrap, roll it tightly with parchment paper which will make it easier to enjoy.

Ready For More?

Ground Chicken Bolognese

This 30 minute Ground Chicken Bolognese is the perfect solution for those...

Panda Express Broccoli Beef

Skip the takeout and instead make this copy-cat Panda Express Broccoli Beef...

Kale Salad with Miso Dressing

Gorgeous Kale Salad with Miso Dressing is loaded with sweet & spicy...

Turkey Hamburger Helper

Healthier homemade one pot Turkey Hamburger Helper is everyone’s favorite childhood dinner....

Gluten Free Orange Chicken

Skip the takeout & try this Gluten Free Orange Chicken instead! It...

Healthy Cashew Chicken Stir Fry

Skip the lines and make this Healthy Cashew Chicken Stir Fry for...

4 based on 4 reviews

Leave A Comment And Rate This Recipe!

Rating:

Hey, I have made this before, but not by your recipe. I didn’t see in your notes if it was suggested to remove it from the parchment paper or the cookie sheet, or both to let it cool. You take cookies off and let them cool on a? Should you do that with this or just leave it in the cookie sheet?

Hi Martha! After you remove it from the oven let it cool in the baking sheet on top of the stove for 5-8 minutes and then peel off from the parchment paper! I hope that helps! I used If you care parchment paper and had no issues with it sticking, but some have had problems so I recommend coating with non-stick spray just to be sure!

Hi Hannah! Do you know the carb content for this by chance?

Hi Kris! I do not have macros on my website at all- reason being is my page is to hopefully inspire to learn how to enjoy food without the numbers. 
however I understand some need to know for their own health reasons! There are tons of free macro calculators on google like MyFitness Pal which takes just a few minutes to plug in the ingredients in servings to determine. I hope that helps! 

Mine stuck to the parchment so badly I had to throw the whole thing away

Hi Kate, oh no. That’s a bummer i’m sorry about that. I did not have to spray mine, nor did it get stuck at all. I’ll put a note in the recipe to use non-stick spray as an extra precaution. Thanks for your feedback!

I just made this and it was AMAZING! I followed the recipe to a T but I cooked it in two batches in the air fryer. 350 for 15 minutes. So so good! Who needs dry gluten free bread when you can whip these up? Yum!