Looking at this 2-ingredient cottage cheese flatbread, I’m amazed at how something so simple can deliver such impressive protein numbers. After years of testing high-protein recipes that actually taste good, I’ve learned that the best ones often have the shortest ingredient lists. This flatbread proves that point perfectly – just cottage cheese and eggs create something genuinely satisfying, much like our cottage cheese ice cream, which my family reaches for by choice, not obligation.
I discovered this recipe during one of those weeks when I was meal-prepping like crazy but running low on time and ingredients. Sometimes the best kitchen discoveries happen when you’re forced to get creative with what’s already in your fridge. This 2-ingredient cottage cheese flatbread became my go-to solution for quick wraps, pizza bases, and even standalone snacks. The texture surprised me – tender but sturdy enough to hold fillings, with golden edges that crisp just right.
Why You’ll Love This 2-Ingredient Cottage Cheese Flatbread
I’ve made this cottage cheese flatbread countless times, and it never fails to impress with its simplicity and versatility. The protein content is genuinely impressive – nearly 10 grams per serving from just two whole-food ingredients that most people already have on hand. In my experience, the texture strikes the perfect balance between tender and sturdy, making it ideal for wraps, pizza bases, or eating plain as a high-protein snack—especially when paired with a side of crispy hash brown waffles for a complete protein-packed meal. The prep work takes less than five minutes of active time, which makes it perfect for busy weeknights when you need something nutritious fast. My family loves how it crisps around the edges while staying soft in the center, and I appreciate how it fits seamlessly into keto, gluten-free, and low-carb eating plans without feeling restrictive.
Storage & Serving Tips
Store your cottage cheese flatbread covered at room temperature for up to two days, or refrigerate in an airtight container for three days. Pro tip: I recommend letting it cool completely before storing to prevent condensation that can make it soggy. For best results, reheat gently in a dry skillet for 30 seconds per side to restore that perfect texture, or toast lightly if you prefer extra crispness. This flatbread shines as a wrap filled with your favorite proteins and vegetables, works beautifully as a pizza base with simple toppings, or makes an excellent vehicle for spreads like hummus or avocado. I usually make a double batch since they freeze well wrapped individually for up to one month, giving you high-protein options ready whenever you need them.
Conclusion
This 2-ingredient cottage cheese flatbread proves that the best recipes don’t need complicated ingredient lists to deliver impressive results. The combination of convenience, nutrition, and genuine taste makes it a recipe you’ll return to again and again. Give this simple flatbread a try, and discover how two ingredients can transform your approach to high-protein eating.
2-Ingredient Cottage Cheese Flatbread
High-protein, low-carb flatbread made with just cottage cheese and eggs – perfect for wraps, pizza base, or eating plain
Preheat oven to 375°F (190°C). Line a baking tray with parchment paper or silicone mat.
Blend cottage cheese and eggs until completely smooth using a blender or food processor.
Add optional spices or shredded cheese, if using, and blend briefly to combine.
Pour batter onto prepared tray and spread evenly to 1/4-inch thickness using a spatula.
Bake for 20-25 minutes, or until golden brown and firm to the touch.
Let cool slightly before slicing or serving to prevent breaking.
Notes
Use full-fat cottage cheese for best texture. Ensure mixture is completely smooth for even baking. Don’t skip parchment paper to prevent sticking. Can be stored at room temperature for 1-2 days or refrigerated for up to 3 days.
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
