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Cottage Cheese Flatbread (High Protein)

A viral, two-ingredient base flatbread alternative that is low-carb, gluten-free, and high in protein, perfect for wraps, sandwiches, or pizza crusts.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 slices/wraps
Course: Breakfast, Main Course, Snack
Cuisine: Gluten-Free, Keto, Low Carb
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

The Core Flatbread
  • 1 cup cottage cheese full-fat or low-fat
  • 2 large eggs
Seasoning
  • 1 tsp Everything Bagel Seasoning divided
  • 0.5 tsp garlic powder
  • 0.25 tsp baking powder optional, for lift
  • Salt and pepper to taste

Equipment

  • Blender or Food Processor
  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a blender/food processor, combine cottage cheese, eggs, baking powder (if using), garlic powder, salt, and pepper.
  3. Blend on high until the mixture is completely smooth and liquid, with no visible curds. The batter will be thick, heavy, and viscous.
  4. Pour the batter onto the parchment paper and spread into an even rectangle (approx. 9x12 inches).
  5. Sprinkle ½ tsp of the Everything Bagel Seasoning evenly over the surface.
  6. Bake for 30-35 minutes, until the edges are golden brown and the center is firm and springy.
  7. Transfer to a cooling rack and let cool for 5-10 minutes before peeling off the parchment paper, slicing, and serving.

Notes

For best results, drain excess whey from the cottage cheese before blending. Ensure the batter is spread to a uniform thickness to prevent uneven cooking. This flatbread is best used immediately or within 1-2 days.