Cottage Cheese Flatbread

Make our easy 3 ingredient cottage cheese flatbread recipe in three different Mediterranean style flavors...spinach, the classic (with pesto), and sundried tomato! This seriously makes the best "bread" you can use as a sandwich wrap or even as a pizza base. High protein, low carb, vegetarian, gluten-free, and keto friendly.

You'll love this 3 ingredient cottage cheese flatbread recipe!

Dare we say this is the BEST gluten-free flourless cottage cheese flatbread recipe out there? We season ours with a 5 minute homemade pesto adds the perfect amount of garlic, basil, and seasoning.

It seriously makes the best sandwich wrap substitute, like our chicken Caesar wrap we share below. And this is coming from someone who doesn't even like cold cottage cheese.

With just 332 calories for the whole pan, a whopping 29 grams of protein, and 3.8 carbs, this seriously makes the best high protein low carb or keto cottage cheese flatbread!

We do call our classic a "3 ingredient recipe," if you make our spinach variation it's technically 4, and our sundried tomato is just the basic ingredients, sundried tomatoes, and simple seasonings.

I have no idea who invented this, I know cottage cheese bread, cloud bread, and chaffles (waffles made of cheese) have been around for ages (since the 1980's), but they're resurging on platforms like TikTok and Instagram and being used in creative and tasty ways.

I'll be honest, a lot of the viral flatbread recipes out there are pretty bland with no seasoning. It's just cheese and egg, my friends. But since the base is so neutral, whatever seasoning you add will shine through! Sort of like tofu I guess?

What you'll need

This is a super simple dish to customize! Just use our base and season it to your hearts desire.

• cottage cheese - we used 4% fat cottage cheese, lower fat "should" work but it hasn't been tested. Use a high quality cottage cheese brand for best results!
• large egg -  while we love using whites when we can, we highly recommend using a whole egg for this. It doesn't taste eggy use a whole one, but you can for some reason just using the whites.
• pesto - We used our easy 5 minute homemade sauce, you can use store-bought but tbh, it won't taste quite as good. You might need to add even more than we did since our version is packed with garlic and lots of flavor.

Our variations

• Spinach pesto variation: add 1 cup loosely packed chopped baby spinach
• Sundried tomatoes: no pesto and instead add softened sundried tomatoes, garlic, and Italian seasoning.

More flavor variations & fillings

• Make a 2 ingredient version by skipping the seasoning- honestly, this doesn't have any flavor but maybe it would be great if you have a very seasoned filling.
• Use 3 Tablespoons of egg whites instead of a whole large egg.
• Make a pizza by using this as the pizza crust base!
• Instead of pesto, sprinkle the mixture with Italian seasoning, garlic powder, oregano, salt, and parmesan cheese.
• Add fresh herbs like cilantro, basil, parsley, or rosemary
• Layer the base with turkey, tomatoes, avocado slices, and lettuce. Roll it up to make a sandwich wrap. Cut it in half since it's 2 servings.
• Add ground flax seed for more of a "bread-like" texture.

Get the recipe quantities and full instructions down in the recipe card at the bottom!

How to make cottage cheese flatbread

Prep. Preheat your oven to 375 F. Line a 9x13 pan or baking sheet with parchment paper. Spray the parchment with cooking spray like canola oil.

Step 1. In the bowl of a blender, with an immersion blender, or a food processor, blend the cottage cheese, egg, and pesto sauce. Again, we highly recommend making our homemade pesto and freezing leftovers in ice cube trays!

Step 2. Pour the cottage cheese mixture on the parchment paper in the shape of a rectangle. Gently tap the pan on the counter to remove the bubbles and to help distribute the batter. Ours measured about ⅛" on the pan.

Step 3. Bake the flatbread for 30-35 minutes in the oven, or until it's cooked through.

Step 4. Let it rest on the counter and cool before trying to remove it from the pan. Carefully pull it from one end to release the flatbread into one large sheet.

The flatbread serves 2. Cut it in half and then fill it with your favorite sandwich toppings!

Jenni's notes

• You can combine the cottage cheese and pesto (or any seasoning you like) in a bowl first. Taste it with a spoon to see if you love the taste and adjust as needed. Do this before adding the egg and pureeing everything in a blender.
• Leftovers will last for 4 days in the refrigerator when stored in an airtight container.
• The flatbread will be super brown on one side but look more "flatbread" like on the bottom side (you can see an example of the darker side above).
• Serve the bread cold as a sandwich wrap for work or heated up as a pizza or Italian style flatbread. You can also add a light layer pizza toppings right to the bread as it cooks.
• You can technically make this without blending the cottage cheese, but it'll change the texture and will be chunky.
• We do not recommend attempting this in an air fryer, it doesn't turn out and burns.

How long does cottage cheese flatbread last?

Leftovers will last for 4 days in the refrigerator, when stored in an airtight container. Give the bread a quick pan fry to heat it back up.

What to make with cottage cheese

• Starbucks copycat egg white bites
• Cottage cheese eggs
• Green chili chicken casserole
• Low carb taco casserole

If you loved our recipe, please leave us a ⭐⭐⭐⭐⭐ review and leave us a comment too! Connect with us on Pinterest, Facebook, Instagram, TikTok, or YouTube!

Recipe