Two ingredients and 35 minutes is all you need to make this high protein and low carb Cottage Cheese Flatbread! This one is super cheap, easy to make, and has endless variations for any craving. Use this recipe to make wraps, flatbread sandwiches, or pizza.
Start this with either a food processor or blender. This is to get everything smooth, I don’t think you want a cottage cheese textured wrap or flatbread. If you do? Hand mix it! Alternatively, if you can find a whipped/smooth cottage cheese, you can also use that.
Now add right into whatever you’re using 1 cup of cottage cheese and 2 large whole eggs. Full, reduced, or fat free cottage cheese all work great here so use whatever best fits your macros.
This next part is where you’ll want to choose how to flavor it. I went with 3/4 teaspoon of garlic powder and 1 teaspoon of Italian seasoning. There’s endless combinations here depending on what kind of cottage cheese flatbread you’re going for. Here are some of my other favorite ways to flavor it:
- Taco Seasoning Mix
- Cajun Seasoning
- Crushed Red Pepper
- Onion Powder
- Curry Powder
- Ground Mustard
- Paprika (smoked or regular)
- Parsley
- Chives
- Basil
- Oregano
I’ll use anywhere from 1/2 to 1 teaspoon per ingredient depending on my end goal.
Once you’ve decided how to flavor it, process or blend your ingredients together until smooth. This should be quick.
From here, take out a baking sheet, line it with a piece of parchment paper, and hit that with a little cooking spray. The parchment paper will make the recipe foolproof, so be sure to use it.
Pour your mix onto your baking sheet and do your best to let it evenly spread out into the shape of whatever kind of cottage cheese flatbread or wrap you’re going for. Example? Round or rectangle.
To make it easier, a quarter or smaller baking sheet would eliminate having to shape it. I’ll throw a link to these below.
Baking Your Flatbread
Optionally sprinkle on a little oregano or anything else you want for more flavor and put that into the oven on 350F/176C for around 30-35 minutes. Once the edges/it starts to brown you should remove it and let it cool completely.
Remember that if you’re making it thinner, say for a wrap, it’ll take less time to cook. If you want it thicker for more of a flatbread, especially if you’re making it into a pizza, it’ll take longer to cook so keep an eye on it!
Pro tip? My thicker flatbread tends to take around 50 minutes with the small baking pan.
When all is said and done, your flatbread or wrap should peel right off.
Cottage Cheese Flatbread Pizza
For a low carb pizza, while it’s still in the pan, I’ll throw on my favorite pizza sauce, cheese, and other toppings. Look for a lower sugar pizza sauce or make your own!
After my toppings I’ll put it back into the oven on 400F/204C for 10-15 minutes. You can tell it’s done when your cheese has melted.
Cottage cheese flatbread
Ingredients
- 2 Large Whole Eggs
- 1 Cup Cottage Cheese - Full, Reduced, or Fat Free all work (look for Low Sodium)
- ¾ Teaspoon Garlic Powder - *Optional
- 1 Teaspoon Italian Seasoning - *Optional
- Oregano - *Optional for topping
Instructions
- Add all of your ingredients into either a food processor or blender
- Process or blend them until smooth
- Take out a baking sheet, line it with parchment paper, and lightly coat it with cooking spray
- Pour your mix onto your baking sheet
- Evenly spread it out and shape it however you want
- Top it with a little Oregano or anything else
- Put it into the oven on 350F/176C for around 30-35 minutes depending on how thick (more time) or thin (less time) it is
- My "flatbread" typically takes around 50 minutes with the Small Baking Pan
- Remove it from the oven once it starts to brown and let it cool completely
Notes
- Calories: 302
- Fat: 10g
- Saturated Fat: 3g
- Sodium: 460mg
- Carbs: 14g
- Fiber: 0g
- Sugar: 8g
- Protein: 39g
- Calories: 364
- Fat: 20g
- Saturated Fat: 9g
- Sodium: 424mg
- Carbs: 7g
- Fiber: 0g
- Sugar: 5.5g
- Protein: 39g