Cottage Cheese Flatbread

I kept seeing this recipe everywhere… so of course I had to try it.

My verdict? It’s fast, easy, and such a fun way to switch up lunch.

I found myself making the same combo on repeat. I mixed sun-dried tomatoes right into the flatbread (delicious), then turned it into a sandwich—spreading on a layer of basil almond dip (think hummus), topping it with sautéed leeks, spinach, and chicken, and finishing it off with fresh microgreens. So good.

It’s high-protein, low-carb, and made with just a couple of simple ingredients—which feels like a win all around.

If you’re in a lunch rut, give this one a try.

Cottage Cheese Flatbread

Prep time: 5 minutes
Bake time: 30–40 minutes
Servings: 1 large flatbread (can be cut into 2-4 pieces)

Ingredients

• Cottage Cheese: 1 cup (full-fat or low-fat both work)

• Eggs: 2 large eggs

• Optional Seasonings: ¼ tsp garlic powder, ¼ tsp Italian seasoning, or a pinch of salt 

Instructions

1. Preheat & Prep: Heat your oven to 350°F (175°C). Line a 9x13-inch rimmed baking sheet with parchment paper and grease it well with cooking spray to prevent sticking.

2. Blend: Add the cottage cheese, eggs, and seasonings into a blender or food processor. Blend until the mixture is completely smooth and creamy.

3. Spread: Pour the batter onto the prepared baking sheet. Use a spatula to spread it into an even layer, making sure it reaches the edges.

4. Bake: Bake for 30–40 minutes until the top is golden brown and the bread is set through the center.

5. Cool: Let the flatbread cool for at least 5–10 minutes before peeling it off the parchment paper. This step is crucial for the texture to set so it doesn't fall apart.

Recipe Inspiration