Last Tuesday morning, my teenage son walked into the kitchen and caught me making “flatbread” with cottage cheese. The skeptical look he gave me could have curdled milk! But twenty minutes later, he was asking for seconds and wondering if I’d make it again for his lunch wraps. This cottage cheese flatbread delivers 15-18g of protein per serving and takes just 20 minutes from start to finish.
I stumbled across this recipe during one of my meal prep sessions when I was desperately trying to find a high-protein bread alternative that didn’t taste like cardboard. After testing it with everything from scrambled eggs with cottage cheese for breakfast to using it as a base for my cottage cheese chicken salad, this has become our go-to protein bread. The best part? No yeast, no kneading, and no waiting around for dough to rise. This cottage cheese flatbread is soft, flexible, and holds up perfectly for wraps, mini pizzas, or just eating warm with a drizzle of olive oil.
Table of Contents
Ingredients for Cottage Cheese Flatbread
I always recommend using full-fat cottage cheese for this recipe because it creates the richest flavor and gives you that beautiful golden browning. My go-to brand is Good Culture, but any quality cottage cheese will work perfectly.
- ½ cup (120g) cottage cheese (full-fat or low-fat)
- 1 large egg – I usually choose cage-free for better flavor
- ¼ cup (30g) all-purpose flour (or oat/almond flour for gluten-free)
- 1 tablespoon grated parmesan (optional) – My preference is freshly grated Parmigiano-Reggiano for the most flavor
- ¼ teaspoon baking powder
- Pinch of salt – I recommend sea salt for better taste
- Optional seasonings: garlic powder, Italian seasoning, or fresh herbs – In my experience, ½ teaspoon garlic powder and ¼ teaspoon dried oregano create the perfect savory combination
Step-by-Step Instructions
I recommend preheating your oven first since this batter comes together in under 3 minutes and you’ll want to get it cooking immediately.
Step 1: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly grease the parchment to prevent any sticking.
Step 2: In a mixing bowl, whisk together cottage cheese and egg until completely smooth. If you prefer zero lumps, blend the cottage cheese in a food processor for 30 seconds first, then add the egg.
Step 3: Add flour, baking powder, salt, and any optional seasonings to the cottage cheese mixture. Stir gently just until a thick, spreadable batter forms – it should look like thick pancake batter. Don’t overmix as this can make the texture gummy.
Step 4: Scoop the batter onto your prepared baking sheet and spread into an 8-inch circle or oval about ¼ inch thick. The shape won’t change much during baking, so make it look how you want your finished flatbread.
Step 5: Bake for 15-18 minutes until golden brown around the edges and set in the center. The flatbread should reach an internal temperature of 160°F for food safety.
Step 6: Let cool for 2-3 minutes before slicing. Serve warm with your favorite toppings or use immediately as a base for wraps and mini pizzas.
What to Serve with Cottage Cheese Flatbread
This versatile flatbread pairs beautifully with both sweet and savory combinations, making it perfect for any meal throughout the day.
High Protein Breakfast Bowls: Cut the flatbread into strips and use as dippers alongside your morning protein bowl for an extra 15g of protein to start your day strong.
Cottage Cheese Chicken Salad: This makes an incredible base for my high-protein chicken salad – the flavors complement each other perfectly and you’ll get over 30g of protein per serving.
Avocado and Everything Seasoning: The creamy avocado balances the protein-rich flatbread while adding healthy fats and fiber for sustained energy throughout your morning.
Mediterranean Chickpea Chicken Salad: Use this flatbread as wraps for a Mediterranean-style lunch that delivers incredible protein and fresh flavors.
Mini Pizza Base: Top with marinara, mozzarella, and your favorite vegetables for a quick high-protein dinner that satisfies pizza cravings without the guilt.
Storage & Serving Tips
Store leftover flatbread in an airtight container in the refrigerator for up to 4-5 days. Never leave this at room temperature due to the egg and dairy content – refrigerate within 2 hours of baking.
Reheat in a toaster oven for 2-3 minutes, or quickly warm in a skillet over medium heat for 1-2 minutes per side. I recommend avoiding the microwave if possible, as it can make the texture slightly soggy and chewy.
This recipe doubles beautifully for meal prep. Pro tip: make a batch on Sunday and use throughout the week for quick wraps with cottage cheese wraps filling, or cut into strips for dipping into cottage cheese alfredo sauce.
This cottage cheese flatbread proves that eating high-protein doesn’t mean sacrificing convenience or flavor. With just a few simple ingredients and 20 minutes, you’ll have a versatile, protein-packed bread that works for any meal. Give this recipe a try and watch it become your new go-to for quick, nutritious meals!
High Protein Cottage Cheese Flatbread
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly grease the parchment to prevent sticking.
- In a mixing bowl, whisk together cottage cheese and egg until completely smooth. For zero lumps, blend cottage cheese first in a food processor for 30 seconds, then add egg.
- Add flour, baking powder, salt, and any optional seasonings to cottage cheese mixture. Stir gently just until thick, spreadable batter forms. Don’t overmix to avoid gummy texture.
- Scoop batter onto prepared baking sheet and spread into 8-inch circle or oval about ¼ inch thick. Shape as desired since it won’t rise much during baking.
- Bake for 15-18 minutes until golden brown around edges and set in center. Internal temperature should reach 160°F for food safety.
- Let cool for 2-3 minutes before slicing. Serve warm with favorite toppings or use immediately as base for wraps and mini pizzas.
Notes
