Cottage Cheese Flatbread
I first tried this cottage cheese flatbread on a busy weeknight and it immediately became my go-to for quick dinners. It’s a tender, protein-rich flatbread that doubles as a wrap, pizza base, or scoop for dips — all without the fuss of yeast or long rising times. If you want something fast, versatile, and surprisingly satisfying, this is it. If you enjoy other cottage-cheese-forward recipes, you might like this baked cottage cheese eggs as another simple protein hit.
What makes this recipe special
This flatbread is a win because it’s quick to mix, needs no resting, and uses pantry-friendly ingredients. The cottage cheese keeps the crumb soft and adds protein, oat or almond flour keeps it approachable for different diets, and it bakes into a slightly crisp-edged, tender base in under 20 minutes.
"Makes a weeknight meal feel thoughtful — soft, flavorful, and perfect for stuffing with leftovers."
Perfect occasions: weekday lunches, light dinners, kids’ lunchboxes, and as a low-effort pizza base for busy nights. Pair it with crunchy snacks like these cottage cheese chips for an easy, balanced spread.
How this recipe comes together
This is a short, one-bowl workflow so you know what to expect:
- Blend the cottage cheese until smooth for even texture.
- Whisk with eggs and oil to form the wet base.
- Fold in flour and leavening to make a soft dough.
- Divide, roll thin, and bake until edges brown.
Use the baked rounds as-is or load one up as a quick cottage cheese pizza crust — it holds toppings well and crisps on the edges.
What you’ll need
- 1 cup cottage cheese (full-fat or low-fat)
- 2 eggs
- 1 cup oat flour (or almond flour for a lower-carb option)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon olive oil (optional, for extra softness)
- ½ teaspoon garlic powder or Italian seasoning (optional, for added flavor)
Substitutions and notes:
- Almond flour reduces carbs but yields a nuttier texture.
- For smoother dough, use low-sodium cottage cheese or drain briefly if very wet.
- If you prefer a dairy-free version, try silken tofu blended with a tablespoon of oil, though texture will vary.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it.
- In a food processor or blender, blend the cottage cheese until smooth. This avoids lumps and gives an even dough.
- In a bowl, whisk the eggs with the blended cottage cheese and olive oil until combined.
- Add the flour, baking powder, salt, and your choice of seasoning. Stir until a soft dough forms. If it’s too sticky, fold in a tablespoon of flour at a time.
- Divide the dough into 2–3 portions depending on desired flatbread size.
- Place parchment on a clean surface, dust lightly with flour, and roll each piece into a thin oval. Thinner = crisper edges; thicker = softer center.
- Transfer the rolled pieces to the prepared baking sheet.
- Bake 15–18 minutes or until edges are golden brown.
- Let cool a few minutes before serving to help the crumb set.
- Serve warm as wraps, pizza bases, or dippers for hummus and soups. Store leftovers in an airtight container.
Best ways to enjoy it
- Pizza night: top with tomato sauce, mozzarella, and fresh basil for a quick pizza.
- Sandwich style: fill with roasted veggies, greens, and a smear of hummus.
- Dip-friendly: cut into wedges and serve with tzatziki, guacamole, or soup.
- Brunch plate: pair with smoked salmon, cucumber, and dill for a light brunch.
How to store & freeze
Short-term: Refrigerate cooled flatbreads in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
Reheating: Warm in a 350°F (175°C) oven for 5–8 minutes or toast in a pan over medium heat for crisp edges. Microwaving is faster but softens the crust.
Freezing: Freeze individual flatbreads separated by parchment in a freezer-safe bag for up to 2 months. Thaw in the fridge or at room temperature, then re-crisp in the oven.
Food safety: Cool completely before refrigerating to avoid condensation. Consume refrigerated leftovers within 3 days.
Pro chef tips
- Use a food processor to get the cottage cheese completely smooth — it changes the texture from grainy to silky.
- Roll thin for the crispiest result; a thicker roll makes a pita-like bread.
- If the dough cracks while rolling, lightly dampen edges with water and press to seal.
- For extra color and flavor, brush lightly with olive oil and sprinkle coarse salt or parmesan before baking.
- Try almond flour and add an extra egg white if you want a sturdier, lower-carb base. For more crunchy cottage-cheese snack ideas, see this crunchy cottage cheese chips recipe.
Flavor swaps
- Herbed: mix rosemary, thyme, and lemon zest into the dough.
- Spicy: add ¼–½ teaspoon chili flakes and swap garlic powder for smoked paprika.
- Everything topping: sprinkle everything bagel seasoning before baking.
- Sweet version: omit salt and savory spices, add 1–2 teaspoons honey and cinnamon, then top with fruit and ricotta for a dessert flatbread.
- Gluten-free: use certified gluten-free oat flour or a blend of almond and coconut flour (adjust amounts; coconut flour absorbs more moisture).
Common questions
Q: How long does this take from start to finish?
A: Active hands-on time is about 10–15 minutes. Baking adds 15–18 minutes, so plan for roughly 30–40 minutes total.
Q: Can I make the dough ahead?
A: Yes — keep the prepared dough in the fridge, wrapped tightly, for up to 24 hours. Let it warm a little before rolling. Freezing raw dough is not recommended because the texture can change.
Q: Will this work without a food processor?
A: You can mash cottage cheese by hand with a fork, then whisk thoroughly. Expect a slightly more textured result, but it will still work.
Q: Is oat flour interchangeable with regular flour?
A: You can use all-purpose flour in a pinch, but the texture and nutrition profile will change. Oat and almond flours keep the flatbread tender and add fiber or healthy fats.
Q: How do I get crisper edges?
A: Roll thinner and bake on a preheated baking sheet or even a pizza stone to encourage crisping.
Conclusion
If you want a fast, protein-packed, and adaptable flatbread, this cottage cheese version is an excellent choice; for another straightforward and protein-rich option, try the Cottage Cheese Flatbread Recipe from The Protein Chef which offers a similar, tested method. For a look at how this simple dough went viral and different topping ideas, check out this viral cottage cheese flatbread guide from Andy’s East Coast Kitchen.
Cottage Cheese Flatbread
Ingredients
Main Ingredients
- 1 cup cottage cheese (full-fat or low-fat) Use low-sodium cottage cheese for smoother dough.
- 2 pieces eggs Large eggs are preferred.
- 1 cup oat flour (or almond flour for a lower-carb option) Almond flour yields a nuttier texture.
- ½ teaspoon baking powder
- ½ teaspoon salt Adjust based on preference.
- 1 teaspoon olive oil (optional, for extra softness) Brush on top for added flavor.
- ½ teaspoon garlic powder or Italian seasoning (optional, for added flavor) Customize according to taste.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it.
- In a food processor or blender, blend the cottage cheese until smooth.
- In a bowl, whisk the eggs with the blended cottage cheese and olive oil until combined.
- Add the flour, baking powder, salt, and seasoning. Stir until a soft dough forms.
- Divide the dough into 2–3 portions depending on desired flatbread size.
Baking
- Place parchment on a clean surface, dust lightly with flour, and roll each piece into a thin oval.
- Transfer the rolled pieces to the prepared baking sheet.
- Bake for 15–18 minutes or until edges are golden brown.
- Let cool a few minutes before serving.
