Make our easy 3 ingredient cottage cheese flatbread recipe in three different Mediterranean style flavors...spinach, the classic (with pesto), and sundried tomato! This recipe makes the best "bread" you can use as a sandwich wrap or even a pizza base. High protein, low carb, vegetarian, and keto friendly.
You'll love this 3 ingredient cottage cheese flatbread recipe!
Dare we say this is the BEST cottage cheese flatbread recipe out there? We season ours with a 5 minute homemade pesto recipe add the perfect amount of garlic, basil, and seasoning. It seriously makes the best sandwich wrap substitute 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 g of protein, and 3.8 carbs, this seriously makes the best high protein low carb or keto cottage cheese flatbread recipe!
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 recipe, 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?
What you'll need
This is a super simple recipe 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 egg whites when we can, we highly reommend using a whole egg for this recipe. You can't taste the egg when you use a whole one but you can for some reason just using egg whites.
- pesto - We used our easy 5 minute homemade pesto sauce, you can use store-bought pesto 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 ideas
- 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 base!
- Instead of pesto, season the mixture with Italian seasoning, garlic, salt, and parmesan cheese.
- Add fresh herbs like cilantro, basil, parsley, or rosemary
- Layer the base with turkey, tomatoes, 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!
Recipe steps
Prep. Preheat your oven to 375 F. Line a 9x13 pan with parchment paper. Spray the parchment with cooking spray like canola oil.
Step 1. In a blender or 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. 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!
Recipe 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 fridge.
- 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.
More cottage cheese recipes
- 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
Cottage Cheese Flatbread Recipe
Equipment
- 1 9.5x13 sheet pan or large baking pan
- parchment paper
Ingredients
Classic
- ¾ cup cottage cheese (170g) 4% fat
- 1 large egg (50g)
- 1 tablespoon pesto sauce (about 15g) or more to taste
Spinach Pesto
- ¾ cup cottage cheese (170g)
- 1 large egg (50g)
- 1 cup chopped baby spinach
- 1 tablespoon pesto sauce (about 15g) or more to taste
Sundried Tomato
- ¾ cup cottage cheese (170g)
- 1 large egg (50g)
- 1 ½ tablespoon sundried tomatoes, in oil drained (20g) & chopped see note below for dried tomatoes
- 1 tablespoon shredded parmesan (3g)
- 1 teaspoon minced garlic
- ¼ teaspoon fine sea salt
- ½ teaspoon Italian seasoning
Instructions
- Preheat the oven to 375 F. Lay parchment paper on the baking pan and spray the pan with cooking oil spray.
- Using a blender or food processor, blend the cottage cheese, the egg, and the pesto sauce.
- Pour the batter on the parchment paper. Tap the pan on the counter to help get an even layer and to remove air bubbles. The batter should be about ⅛" thick.
- Bake for 30-35 minutes until golden brown and cooked through. Let cool before peeling it carefully from the sheet pan.
- Lay your favorite sandwich ingredients on the flatbread, roll it up, and cut it in half. Or just eat it as is for a quick high protein snack. Serves 2 people. Enjoy!
Spinach Pesto Option
- Add 1 cup of chopped baby spinach to the blender with the cottage cheese, pesto, and egg.
Sun Dried Tomatoes Option
- Omit the pesto sauce and instead add the softened chopped sun dried tomatoes, parmesan, minced garlic, salt, and Italian seasoning to the blender with the cottage cheese and egg.
Notes
- We used homemade pesto and highly recommend it! It has way more flavor than grocery store pesto.
- To check the taste, you can mix the pesto (or other types of seasonings) with just the cottage cheese. Take a bite and adjust the seasonings as needed. then add this to the blender with the egg.
- One side of the flatbread will be brown, this will be the inside of your sandwich wrap. The oil from the pesto or sun dried tomatoes makes one side of the flatbread darker than if you made these without added oil.
- The entire flatbread weighs about 235 grams (for the classic style), it has 322 calories, has 29g of protein, 7.7 carbs, and 19.8g of fat. Use other seasoning besides pesto if you want to reduce the fat in this recipe.
- If you have dried tomatoes (not the ones stored in oil like we used), you'll need to soften them before adding them to the recipe. To do this, soak them in hot water for 10-15 minutes. Drain and then chop them.
- The nutritional info is for the Classic flavor made with just cottage cheese, egg, and pesto.
Janette Healey says
Thank you ever so much for the low carb meals you have been sending me .I really appreciate them. I had to go very low or no carbs diet by my doctor. They don’t help you know what meals to have. Been keeping your recipes, they are great. Thanks again for your help. Looking forward to seeing more of them.
Kind regards Janette 👋👋
WholeLottaYum says
Thank you for your feedback, Janette. I really appreciate it! If there's any recipes in particular you're looking for, please let me know. Jen