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A high-protein, low-carb cottage cheese flatbread recipe made with simple ingredients like eggs, cottage cheese, and seasonings. Quick and easy to prepare, perfect as a bread alternative for lunches, pizza base, or snacks.

  • Total Time: 40-65 minutes
  • Yield: 4 slices 1x

Ingredients

Scale
  • 2 large eggs (room temperature, ~70°F)
  • 1 1/4 cups cottage cheese (preferably thick texture, e.g., Good Culture)
  • 1 1/2 teaspoons garlic powder (McCormick brand recommended)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • dried oregano (for topping)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
  3. In a blender, combine 2 large eggs, 1 1/4 cups cottage cheese, 1 1/2 teaspoons garlic powder, 1 teaspoon Italian seasoning, and 1/4 teaspoon black pepper.
  4. Blend for 30 to 45 seconds until mixture is smooth and lump-free, scraping down sides midway.
  5. Pour the smooth batter onto prepared parchment and spread evenly using an offset spatula or back of a spoon to about 1/4-inch thickness, shaping into a rectangle or oval roughly 10 to 12 inches long.
  6. Sprinkle dried oregano generously over the flatbread surface to cover but not overpower.
  7. Bake in the preheated oven for 30 to 50 minutes until edges are golden brown and the center is set with no jiggle, checking around 30 minutes as thinner crusts bake faster.
  8. Remove from oven and cool on the baking sheet for about 5 minutes to firm up before slicing.
  9. Serve warm with olive oil or toppings, or at room temperature.

Notes

Use any type of cottage cheese: small curd, large curd, or whipped; a quick blend can smooth big curds., Full-fat cottage cheese gives a richer and creamier texture; low-fat or fat-free also works., If batter seems runny, the baking process will firm it up., Substitutions: ricotta for cottage cheese (less firm), aquafaba or flax egg for eggs (may alter fluffiness), customizable herbs instead of Italian seasoning and oregano, fresh garlic or onion powder instead of garlic powder., Important to blend batter smooth to avoid lumps and uneven texture., Do not spread batter thicker than 1/4 inch to prevent sogginess., Grease parchment paper well to prevent sticking., Let flatbread cool completely before slicing for best cutting results.

  • Author: Laura
  • Prep Time: 10-15 minutes
  • Cook Time: 30-50 minutes
  • Category: Main Course
  • Cuisine: American (low-carb/keto-friendly)

Nutrition

  • Serving Size: 1 slice
  • Calories: 250-280 per whole flatbread
  • Fat: 11-14 g per whole flatbread
  • Carbohydrates: 7-10 g per whole flatbread
  • Protein: 28-32 g per whole flatbread