Cottage Cheese Flatbread
High-protein flatbread made entirely from cottage cheese and eggs — no flour, no yeast, no kneading. This two-ingredient base blends into a smooth batter, bakes into a golden sheet with crispy edges and a soft, pliable center. Perfect as a keto pizza crust, a wrap for lunch prep, or torn into pieces and dipped into hummus. Each serving packs over 20g of protein, making it one of the easiest high-protein breads you can bake.
Ingredients
- 200 gcottage cheese
- 2 eggs
- ½ tspgarlic powder
- 1 tspItalian herbs
- to tastesalt
- to tasteblack pepper
- 1 tbspolive oil
Method
- Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper and brush lightly with olive oil — this is what gives the bottom that irresistible golden crunch.
- Add the cottage cheese, eggs, garlic powder, Italian herbs, salt, and pepper to a blender. Blend on high for 30–45 seconds until completely smooth with no lumps. The batter should be pourable, like a thick pancake batter. If it's too thick, add a splash of water.
- Pour the batter onto the prepared baking sheet and spread it evenly into a rectangle or circle about 5mm thick. Use a spatula or the back of a spoon to smooth it out — thinner edges will get crispier.
- Bake for 15–18 minutes until the edges are golden brown and the center is set. The flatbread should lift easily off the parchment. Don't underbake it — you want those crispy edges.
- Let it cool for 2–3 minutes on the baking sheet, then slide it onto a cutting board. Cut into squares, triangles, or use the whole sheet as a pizza base — add your toppings and broil for 3–4 minutes.
FAQ
The most likely cause is cottage cheese that's too dry or too low in fat. For this recipe to work, you need cottage cheese with 5–9% fat content — it provides the moisture and binding that holds everything together. With 0–2% fat cottage cheese, there simply isn't enough fat to create a cohesive texture, and the flatbread crumbles when you try to cut or fold it. The second common issue is not blending long enough: you need 30–45 seconds on high speed to break down every single curd into a completely smooth batter. Visible lumps mean the structure won't hold.
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Comments (1)
Timing is everything with cottage cheese flatbread. I have the plate warming in the oven while I cook, so everything goes from pan to table at peak temperature. This is not a dish that waits well.