Cottage cheese flatbread has been all over my social feeds lately. At first, honestly, I thought it sounded kind of weird. Flatbread and cottage cheese? But after one too many nights staring at my sad bread stash, I caved—tried it—and wow. Easy, tasty, full of protein, and it actually holds up for sandwiches, dips, or when you just want something warm and chewy. If you’ve ever been stuck with boring breakfast toast or low-protein wraps that fall apart, you’re about to level up. Let’s get right into every little tip you actually need. 
How to make the viral cottage cheese flatbread?
Alright, you’re probably wondering—does this “viral” thing live up to the hype? Yes, yes it does. Here’s what makes it work: you just blend up cottage cheese, eggs, a bit of flour or cornstarch, zap it all together, plop, and bake. Easy as instant oatmeal, really.
I just toss my cottage cheese (I use low-fat but full-fat tastes a little richer, your call) in the blender with eggs and a pinch of salt. You want it super creamy, so don’t skimp—let that blender run until it’s almost fluffy. Pour it onto a lined baking sheet (don’t forget parchment paper or you’ll curse yourself later, trust me), spread it to a pancake-thick circle or rectangle, and bake. It puffs up, gets a bit golden, and smells so good that my dog now sits by the oven every time I make it. Need a more detailed step-by-step? I found this post super helpful when I started out.
This recipe changed my life. I used to skip breakfast because I wanted something quick but filling. Now, I’m excited to eat in the morning and stay full till lunch.
– Jess from Michigan
What ingredients you need to make this high-protein flatbread
You might actually have everything you need in your fridge already—and if not, your grocery trip is going to be easy-peasy. Here’s the lineup to make this cottage cheese flatbread:
- Cottage cheese (preferably low-fat or regular for best texture, none of that non-fat stuff)
- Eggs (large ones are best)
- All-purpose flour or cornstarch (just a tablespoon or two, keeps it sturdy but not tough)
- Salt and pepper (totally up to you, but a bit goes a long way)
You want to blend everything together until you can’t see curds at all. Lump-free is the goal. For more flavor, sometimes I’ll sneak in a pinch of garlic powder or a handful of chopped chives.
I’ll be honest: you start poking around, and you’ll find people tossing in spinach, shredded cheese, or even pumpkin spice (which, no judgement, but not for me). Feeling “fancier than usual breakfast”? Try this cheesy tomato soup variation as a bonus dip idea. 
Tips and FAQs for making this cottage cheese flatbread
Here’s where things get real. Those viral videos? They cut out the frustrating bits. So, here’s some plain talk—plus answers I wish I’d had before I started:
Blender drama: If your blender isn’t super strong, stop and scrape down the sides. Every little bit of curd needs to be smooth.
Stuck flatbread? Always line your baking tray. Like, religiously. I ruined two pans before learning.
Spreading the batter: It spreads out more than you’d think, so leave a bit of space at the edges or you’ll be chiseling flatbread off your oven rack.
Want a slightly chewy, pizza-like crust? Bake just a tad bit longer until the edges get golden.
Don’t want to use flour? Arrowroot or tapioca work, but honestly, a touch of cornstarch is the secret for that nice snap when you tear a piece.
- Serving Suggestions (just a handful to get you started):
- Try it warm topped with a sunny-side egg and a dab of chili crisp.
- Use it in place of regular bread for sandwiches, especially with tuna salad or turkey.
- Dunk it in some creamy cottage cheese egg bake soup or make quick flatbread “pizzas.”
- Layer with avocado, tomato, and everything bagel spice—chef’s kiss.
Hate wasting food? Double the batch and toss extra pieces in the freezer, layered between parchment.
Honestly, every batch ends up a little different. Some days puffy, some days flat. It’s so forgiving.
How much protein is in the cottage cheese flatbread?
Okay, protein is what everyone’s here for, right? Each flatbread—depending on your mix and size—packs in at least 10 grams of protein in a smallish serving. Make a bigger one, you could hit 20-24 grams just in one. I was honestly surprised by how crazy full I felt when I swapped out my usual wrap for this stuff.
If you opt for extra-thick flatbread or add a smidge more cottage cheese, those numbers go up (obviously). Honestly, you could eat this for breakfast and then not even think about lunch until, I don’t know, 3 pm? If you’re a protein hunter, check out this awesome baked eggs with cottage cheese twist. I slather mine with peanut butter sometimes—don’t @ me.
Can I use this cottage cheese flat bread to make pizza?
Let me put it this way—you absolutely should. The structure holds up, way better than the soggy storebought cauliflower business. Here’s what I do: bake your cottage cheese flatbread just a little longer so it firms up, let it cool a couple minutes, then top with pizza sauce, cheese, and any toppings you’re obsessed with. Back in the oven till the cheese bubbles. Done.
The edges crisp up. The center gets all chewy but never falls apart. If you feel adventurous, make a hearty pizza-style cottage cheese bake for the full “pizza dinner” effect. My kids—who swear they hate cottage cheese—gobbled this up with pepperoni and called me a genius for a whole hour.
Common Questions
Can I use non-fat cottage cheese?
You can, but the flatbread isn’t as rich or chewy. Low-fat or regular works best.
Mine turned out runny. What did I do wrong?
Maybe too much liquid, or not enough flour/cornstarch. Next time, add an extra tablespoon and see if it thickens up.
Can I keep leftovers?
Totally. Keep flatbread in an airtight container in the fridge for up to three days, or freeze between parchment for quick snacks.
Any gluten-free options?
Yup, use cornstarch or gluten-free all-purpose flour. Works just fine. I’ve even seen someone use oat flour!
Is this kid-friendly?
Honestly, yes. My youngest calls it “breakfast pizza” and devours it with honey or cottage cheese banana pudding on top.
Ready to Love Your Lunches Forever?
Alright, if you made it this far, you must be at least a little curious to try out cottage cheese flatbread for yourself. I’d pick this recipe over soggy wraps or boring storebought bread any day—especially since it leaves me actually full. Whether you want a bread substitute for breakfast, a solid protein snack, or a “what’s for dinner?” pizza base, this is the move. Test out different toppings, try a breakfast bake, or even an air fryer creation (I highly recommend these cheeseburger wraps too if you need more ideas).
If you want even more in-depth tricks—well, check out the Cottage Cheese Flatbread Recipe – The Protein Chef. And for all you breakfast fans, don’t miss this fluffy blueberry cloud bread variation.
Seriously, give it one shot. Bet your mornings will never be the same. 
Print
Cottage Cheese Flatbread
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A high-protein flatbread made with cottage cheese and eggs, perfect for breakfast or sandwiches.
Ingredients
- 1 cup cottage cheese (preferably low-fat or regular)
- 2 large eggs
- 1–2 tablespoons all-purpose flour or cornstarch
- Salt to taste
- Pepper to taste
- Optional: garlic powder or chopped chives for flavor
Instructions
- Preheat the oven and line a baking sheet with parchment paper.
- In a blender, combine the cottage cheese, eggs, and a pinch of salt; blend until creamy and lump-free.
- Spread the mixture into a pancake-thick circle or rectangle on the baking sheet.
- Bake until puffed, golden, and aromatic.
- Let cool slightly before serving, and enjoy with toppings of your choice.
Notes
Double the batch and freeze extras for quick snacks. Can be used as a base for pizzas or served with toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread
- Calories: 200
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg