I stumbled on an Easy Cottage Cheese Flatbread that uses only two ingredients plus spices to create a light, fluffy, high-protein, low-carb bread alternative you can easily turn into pizza, a sandwich wrap, or a keto-friendly snack.

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I didn’t mean to fall for the Viral Cottage Cheese Bread craze but I did. I make it when I’m tired of the same old carbs.

It’s built from full fat cottage cheese and eggs, but thats not the point. What hooks me is how it fits right into Keto Bread Alternatives or a quick grab for when the fridge is empty, and how it flips into pizza or a wrap without much fuss.

The texture is light and kinda pillowy, with tiny nooks that soak up toppings. Try it once and you’ll wonder why you ever ate plain bread.

Ingredients

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Cottage cheese: High in protein and calcium, adds creaminess and a slight tang, low carb option.
Eggs: Bind everything, give structure and moisture, add extra protein and richness.
Baking powder: Gives a little lift and fluff, optional if you like airier flatbread.
Garlic powder and onion powder: Adds savory depth and mild bite, makes it more pizza like.
Italian seasoning: Herby Mediterranean flavor, brightens the dough, oregano gives classic pizza notes.
Parmesan cheese: Tiny bit of umami and salt, gives golden color and nutty savor.
Olive oil: Prevents sticking, helps browning, adds a fruity richness when brushed on top.

Ingredient Quantities

1 cup (225 g) full fat cottage cheese, you can use low fat if you want

2 large eggs, room temp is nicer but not required

1/2 teaspoon baking powder (optional, for a bit more lift)

1/4 teaspoon fine sea salt, or to taste

1/8 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder (optional)

1/4 teaspoon onion powder (optional)

1 teaspoon dried Italian seasoning or dried oregano

1 tablespoon grated Parmesan cheese (optional, adds savory flavor)

Olive oil or cooking spray for greasing the pan, as needed

How to Make this

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1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or use a silicone mat and lightly grease with olive oil or cooking spray.

2. In a blender or food processor add 1 cup full fat cottage cheese and 2 large eggs (room temp if you remembered, but its ok if not). Blend until very smooth, scraping down sides so no big curds remain.

3. Add 1/2 teaspoon baking powder (optional), 1/4 teaspoon fine sea salt, 1/8 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1 teaspoon dried Italian seasoning or oregano. Pulse just to combine.

4. Stir in 1 tablespoon grated Parmesan if using, pulse one quick time to incorporate. Dont overblend now or the batter can get gummy.

5. Spoon the batter onto the prepared sheet and use a spatula to spread it into a roughly 9 inch circle, about 1/8 to 1/4 inch thick and as even as you can. Wetting the spatula or your fingers helps.

6. Bake on the middle rack for 12 to 15 minutes, until the edges look set and lightly golden and the center is no longer jiggly.

7. If you want crisper edges, switch oven to broil for 1 to 2 minutes watching closely, or carefully flip the flatbread with the parchment onto another sheet and bake 2 to 4 more minutes.

8. Remove from oven and let cool on the sheet for 2 to 3 minutes so it firms up, then transfer to a rack. Use as a wrap, make a pizza, or slice for snacks. Store leftovers in the fridge up to 3 days.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. Baking sheet, plus parchment paper or a silicone baking mat
3. Blender or food processor (to make the cottage cheese super smooth)
4. 1 cup measuring cup and a set of measuring spoons
5. Rubber/silicone spatula and an offset spatula or the back of a spoon to spread the batter
6. Spoon or small ladle to drop the batter onto the sheet
7. Fine grater or microplane for the Parmesan (optional)
8. Olive oil or cooking spray (and a pastry brush if you want)
9. Oven mitts and a cooling rack to handle and cool the flatbread

FAQ

Q: What should the texture be like when it's done? A: Soft and slightly eggy in the middle with golden edges, not rubbery. If you want crispier edges cook a bit longer or make the rounds thinner, but dont overbake or it gets dry.

Q: Can I use low fat cottage cheese instead of full fat? A: Yes, you can, but the flatbread will be less rich and a bit drier. Add 1 teaspoon olive oil or 1 tablespoon Greek yogurt to the batter to improve mouthfeel.

Q: Do I have to blend the cottage cheese? A: You should, at least a little. Pulse until mostly smooth so the batter holds together, but you dont need a glassy puree unless you want a silky texture.

Q: How do I reheat or store leftovers? A: Store cooled flatbreads in an airtight container in the fridge for 3 to 4 days. Reheat in a dry skillet or toaster oven to bring back crispness, or microwave briefly if you just want it warm. Cooked flatbreads can be frozen up to 2 months, thaw then re-crisp in the oven or skillet.

Q: Can I make this egg-free or dairy-free? A: Egg-free is tricky because eggs give structure, but you can try 2 flax "eggs" (2 tbsp ground flax + 6 tbsp water) and expect a denser, chewier result. For dairy-free swap, blended silken tofu can mimic cottage cheese but flavor and texture will change.

Q: Can I use this as a pizza base and how do I get the toppings right? A: Yes. Pre-cook the flatbread 3 to 4 minutes per side until set, then add sauce, cheese and toppings and finish under a broiler or in a hot oven until cheese melts. Keep toppings light so the base doesnt get soggy.

Cottage Cheese Flatbread (Viral TikTok Recipe) Substitutions and Variations

Cottage cheese: swap for ricotta, 1 to 1, for a similar creamy feel, or thick Greek yogurt (same volume) if you want less curds and a tangier bite.
Eggs: use flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg, so 2 tbsp flax + 6 tbsp water, let sit 5 min) or 1/4 cup pureed silken tofu per egg (so 1/2 cup for two eggs) for a vegan-ish binder.
Parmesan cheese: sub with Pecorino Romano 1:1 for a sharper salty note, or nutritional yeast 1:1 if you need a dairy-free cheesy boost.
Dried Italian seasoning: use 1 tsp dried oregano or a mix of 1/2 tsp dried basil + 1/2 tsp dried oregano if that’s what you have, fresh herbs like chopped basil or oregano also work (use about 1 tbsp fresh).

Pro Tips

– Pat the cottage cheese dry with paper towels or let it sit in a fine mesh strainer for a few minutes before blending, less water = smoother batter and less chance of a gummy, wet final texture.

– Blend the cheese and eggs until really smooth, scrape the sides a couple times, but once you add the Parmesan or extra seasonings stop overmixing or it can turn gluey and dense.

– For crisper edges try finishing under the broiler for just a minute while watching it, or fry the spread briefly in a hot oiled skillet instead of only baking. both methods give more color and crunch.

– Cool it briefly on the tray so it firms up, store leftovers airtight in the fridge for a few days or freeze between parchment sheets; to revive crispness reheat in a toaster oven or skillet, avoid microwaving if you like texture.

Cottage Cheese Flatbread (Viral TikTok Recipe)

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

211

kcal

Equipment: 1. Oven (preheat to 400°F / 200°C)
2. Baking sheet, plus parchment paper or a silicone baking mat
3. Blender or food processor (to make the cottage cheese super smooth)
4. 1 cup measuring cup and a set of measuring spoons
5. Rubber/silicone spatula and an offset spatula or the back of a spoon to spread the batter
6. Spoon or small ladle to drop the batter onto the sheet
7. Fine grater or microplane for the Parmesan (optional)
8. Olive oil or cooking spray (and a pastry brush if you want)
9. Oven mitts and a cooling rack to handle and cool the flatbread

Ingredients

1 cup (225 g) full fat cottage cheese, you can use low fat if you want
2 large eggs, room temp is nicer but not required
1/2 teaspoon baking powder (optional, for a bit more lift)
1/4 teaspoon fine sea salt, or to taste
1/8 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
1 teaspoon dried Italian seasoning or dried oregano
1 tablespoon grated Parmesan cheese (optional, adds savory flavor)
Olive oil or cooking spray for greasing the pan, as needed

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or use a silicone mat and lightly grease with olive oil or cooking spray.
In a blender or food processor add 1 cup full fat cottage cheese and 2 large eggs (room temp if you remembered, but its ok if not). Blend until very smooth, scraping down sides so no big curds remain.
Add 1/2 teaspoon baking powder (optional), 1/4 teaspoon fine sea salt, 1/8 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1 teaspoon dried Italian seasoning or oregano. Pulse just to combine.
Stir in 1 tablespoon grated Parmesan if using, pulse one quick time to incorporate. Dont overblend now or the batter can get gummy.
Spoon the batter onto the prepared sheet and use a spatula to spread it into a roughly 9 inch circle, about 1/8 to 1/4 inch thick and as even as you can. Wetting the spatula or your fingers helps.
Bake on the middle rack for 12 to 15 minutes, until the edges look set and lightly golden and the center is no longer jiggly.
If you want crisper edges, switch oven to broil for 1 to 2 minutes watching closely, or carefully flip the flatbread with the parchment onto another sheet and bake 2 to 4 more minutes.
Remove from oven and let cool on the sheet for 2 to 3 minutes so it firms up, then transfer to a rack. Use as a wrap, make a pizza, or slice for snacks. Store leftovers in the fridge up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.