Cottage Cheese Flatbread
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Published Mar 28, 2025
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This easy cottage cheese flatbread is made with just five simple ingredients! It’s a healthy, high-protein (40g per wrap!), low-carb option that’s perfect for wraps, sandwiches, and even personal pizzas.
Cottage cheese is having a moment, and honestly, I’m here for it! It’s high in protein, creamy, and blends beautifully into recipes—just like in this easy cottage cheese flatbread recipe.
If you’ve been loving my cottage cheese recipes like cottage cheese pancakes or cottage cheese cookie dough, you’re going to want to try this one next. It’s soft, slightly chewy, and makes the perfect base for wraps, sandwiches, or even a pizza crust.
Table of Contents
Why You’ll Love This Recipe
- Protein-packed – With cottage cheese and eggs, this flatbread is a great way to add extra protein to your meal. One wrap packs 40 grams of protein!
- Super easy – Blend, bake, and enjoy. That’s it!
- Versatile – Use it for wraps, sandwiches, or even as a thin pizza crust.
- Low-carb and gluten-free – A great alternative to traditional bread without sacrificing texture or flavor.
Ingredients Needed
You only need five simple ingredients to make this high-protein flatbread, and you probably already have them in your kitchen!
- cottage cheese – ghe base of this flatbread! I used Good Culture full-fat cottage cheese, which blends smoothly and adds a boost of protein. Low-fat cottage cheese should work, but the texture may be slightly different.
- eggs – helps bind everything together, creating a sturdy yet flexible flatbread.
- seasonings – you’ll need dried oregano, onion powder, and garlic powder for this cottage cheese flatbread recipe. These seasonings give the flatbread its flavor!
Recipe Variations
This cottage cheese flatbread is super versatile! Here are a few fun ways to change it up:
- Low-Fat: Use liquid egg white instead of eggs. Or just make my cottage cheese wrap instead.
- Garlic Herb Flatbread: Add extra garlic powder, onion powder, and a pinch of Italian seasoning for a more savory, herby flavor.
- Cheesy Flatbread: Stir in grated Parmesan, cheddar, or mozzarella for a rich, cheesy bite.
- Spicy Kick: Love heat? Add red pepper flakes, cayenne, or a drizzle of hot sauce to the batter.
- Sweet Option: Swap the seasonings for a touch of cinnamon and honey, then use the flatbread for a breakfast wrap with nut butter and fruit.
How to Make Cottage Cheese Flatbread
Step 1: Combine cottage cheese, eggs and seasonings in a blender until smooth.
Step 2: Line a quarter sheet pan with parchment paper, spray with cooking spray. Pour cottage cheese mixture onto the parchment.
Step 3: Spread the mixture into a thin layer.
Step 4: Bake for about 25 minutes or until wrap is cooked through and golden brown in spots. Remove from the oven, let cool for a few minutes, then remove the wrap from the parchment paper and enjoy as desired!
Brittany’s Recipe Tips!
- Blend until smooth: To get a perfectly even, pliable flatbread, blend the cottage cheese and eggs until completely smooth. This ensures no lumps and a consistent texture.
- Use parchment paper: This batter is delicate, so lining your baking sheet with parchment paper is a must! It prevents sticking and makes it easy to remove once baked.
- Thin, even layer: Spread the batter as evenly as possible on the baking sheet. If it’s too thick in some areas, it won’t cook evenly.
- Let it cool slightly: After baking, let the flatbread cool for a few minutes before cutting or using it. This helps it firm up and makes it easier to handle.
How to Use Cottage Cheese Flatbread
I love that this flatbread can be used in so many ways! Whether you’re craving a quick wrap, a flatbread pizza, or something sweet, here are some ideas to get you started:
- Pepperoni Pizza – Turn this flatbread into a protein-packed pizza by adding marinara sauce, mozzarella cheese, and pepperoni, then broiling until the cheese is bubbly and golden.
- Breakfast Wrap – Fill with scrambled eggs, spinach, and avocado for a hearty, nutritious breakfast.
- Savory Lunch Wrap – Load it up with grilled chicken, hummus, cucumbers, and some fresh greens for a fresh and filling meal. You could also use this cottage cheese flatbread instead of a lavash wrap in this Greek chicken wrap recipe.
- Sweet Option – Spread with Greek yogurt, peanut butter, or almond butter, then top with fresh berries and a drizzle of honey for a delicious sweet treat!
- Dippable Flatbread – Cut into strips and serve with my easy tzatziki, or dip it in a warm bowl of tomato basil soup for a fun snackable option.
How to Store & Reheat Your Flatbread
- Fridge: Store leftover flatbread in an airtight container in the refrigerator for up to 4 days. If stacking, place parchment paper between each piece to prevent sticking.
- Freezer: For longer storage, freeze flatbread individually wrapped or in a freezer-safe container for up to 3 months. Reheat from frozen in the oven or on a skillet for the best texture.
- Reheating: Warm up in a skillet over low heat for a few minutes or heat it in a toaster oven until warmed through. The microwave works in a pinch but may make it softer.
Frequently Asked Questions
Yes! There’s no flour in this recipe, making it naturally gluten-free. Just double-check that your seasonings are gluten-free if needed.
Yes, but full-fat cottage cheese gives the best texture and flavor. If using low-fat or fat-free, the flatbread may be slightly drier.
A blender makes the batter ultra-smooth, but you can also use a food processor or mix it by hand. If mixing by hand, make sure to whisk vigorously to break up the cottage cheese as much as possible. The texture will be a little different, but still delicious!
Using parchment paper is key! Also, lightly spraying it with cooking spray before baking ensures easy removal.
More Cottage Cheese Recipes
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Cottage Cheese Flatbread
Ingredients
- 1 cup full fat cottage cheese, I used Good Culture
- 2 eggs
- 1 teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 350°F. Combine cottage cheese, eggs and seasonings in a blender until smooth.
- Line a quarter sheet pan with parchment paper, spray with cooking spray and pour cottage cheese mixture onto the parchment.
- Spread in a thin layer and bake for about 25 minutes or until wrap is cooked through and golden brown in spots.
- Remove from the oven, let cool for a few minutes, then remove the wrap from the parchment paper and fill with desired ingredients. Wrap it up and cut it in half. Enjoy right away.
Notes
- Storing: Store leftover flatbread in an airtight container in the refrigerator for up to 4 days. If stacking, place parchment paper between each piece to prevent sticking. For longer storage, freeze flatbread individually wrapped or in a freezer-safe container for up to 3 months. Reheat from frozen in the oven or on a skillet for the best texture.
- Reheating: Warm up in a skillet over low heat for a few minutes or heat it in a toaster oven until warmed through. The microwave works in a pinch but may make it softer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
