Cottage Cheese Flatbread

Looking for a way to sneak more protein into your diet without adding a ton of carbs? This Cottage Cheese Flatbread is a game-changer! It’s rich in protein, low in carbs, and surprisingly flexible — perfect for a pizza base, a wrap, or even a hearty snack. Plus, it’s crispy on the outside, tender on the inside, and much more satisfying than traditional flatbread.

Time:

Prep Time: 5 minutes

Cook Time: 20-25 minutes

Total Time: 30 minutes

Ingredients:

1 cup (225g) cottage cheese (preferably low-fat)

1 cup (100g) mozzarella cheese, shredded

2 large eggs

1/2 cup (60g) almond flour or coconut flour

1 teaspoon Italian seasoning

Salt and black pepper to taste

Optional toppings (tomatoes, olives, peppers, etc)

Instructions:

Preheat the oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Combine ingredients:
In a large bowl, combine cottage cheese, mozzarella, eggs, flour, Italian seasoning, and a pinch of salt and pepper. Mix until well blended. The batter will be thick.

Spread flatbread base:
Pour the mixture onto the prepared baking sheet and use a rubber spatula to spread it evenly into a flat, oval or circle, about 1/4 inch thick.

Bake:
Bake for 20–25 minutes, or until the flatbread is firm and lightly golden.

Add toppings (optional):
Remove from the oven and add your favorite toppings (tomatoes, olives, diced peppers, or even additional mozzarella) and return to the oven for 5 additional minutes until toppings are warm and bubbly.

Serve:
Slice and serve warm — perfect for a low-cal meal, a high-protein snack, or a pizza base with less guilt.

Protein-Packed & Low Carb — this flatbread is a game-changer!

Versatile — use it as a pizza base, a wrap, or a side alongside your meal.
Gluten-free (with appropriate flour) — a great option for those avoiding gluten.

Tips for Making Cottage Cheese Flatbread:

Drain excess liquid: If your cottage cheese is especially wet, drain it first to avoid adding excess moisture to your batter.

Blend until smooth: Use a food processor or blender to combine until silky. This guarantees a nice, uniform texture in your flatbread.

Add a binding agent if needed: Some people add a small amount of psyllium husk or flaxseed meal (1–2tbsp) to aid binding, especially if their batter is too liquid.

Cook slowly: Bake at a lower temperature (around 350°F / 175°C) until it’s firm and lightly crispy. This prevents it from turning rubbery or undercooked in the center.

Consider parchment paper: Always use parchment or a silicon mat for easy removal after baking.

Variations:

Savory Ideas:

Mediterranean: Top with diced olives, tomato, red onion, and fetta after baking — then drizzle with tzatziki or a bit of olive oil.
Spinach & Herbs: Mix chopped herbs (parsley, rosemary, thyme) or chopped spinach into batter.
Protein-Packed: Sprinkle diced ham, chicken, or crispy prosciutto on top before baking.

Sweet Ideas:

Coconut & Berry: Swap a bit of cottage cheese for plain Greek yogurt, add a dash of vanilla extract, and fold in blueberries or strawberries.
Chocolate Protein Flatbread: Mix in a spoon of cocoa powder, a bit of stevia or erythritol, and chocolate chips.
Peanut Butter: Spread a thin layer of peanut or almond butter after baking and top with strawberries or banana slices.