Viral Cottage Cheese Flatbread (3 Ways)
This Viral Cottage Cheese Flatbread is a high-protein, low-carb, and gluten-free bread alternative made with just cottage cheese and eggs. Perfect for wraps, pizza crust, or nutrient-packed green variations, this versatile recipe replaces traditional bread with a pliable, satisfying option that’s easy to make and incredibly filling.
Ingredients
Classic Cottage Cheese Flatbread
- 1 cup cottage cheese full-fat or 2%
- 2 large eggs
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp Italian seasoning optional
- black pepper to taste
Pizza Crust Variation
- 0.25 cup grated Parmesan cheese adds structure and flavor
Avocado & Spinach Green Wrap Variation
- 0.5 ripe avocado
- 1 handful fresh spinach
- 1 clove garlic
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch quarter sheet pan with parchment paper and lightly spray it with cooking oil to prevent sticking.
- Add cottage cheese, eggs, garlic powder, onion powder, Italian seasoning, and black pepper to a blender or food processor. Blend on high for 30–60 seconds until completely smooth with no visible curds.
- Pour the batter onto the prepared baking sheet. Gently tilt the pan to spread the mixture evenly into all corners.
- Bake for 30–35 minutes, or until the top is golden brown and the center feels set to the touch.
- Remove from oven and cool in the pan for at least 10 minutes. Once fully cooled, carefully peel the flatbread from the parchment paper.
- For Pizza Crust: Blend in grated Parmesan with the base ingredients. Bake as directed. Add sauce, cheese, and desired toppings, then bake again at 400°F (200°C) for 5–8 minutes until cheese melts and edges crisp.
- For Avocado & Spinach Wrap: Blend avocado, spinach, and garlic with the base ingredients. Bake following the same instructions as the classic version.
Notes
Always spray the parchment paper to prevent sticking and allow the flatbread to cool completely before peeling. For stovetop tortillas, cook small circles of batter in a non-stick skillet over medium-low heat for 3–4 minutes per side. Store leftovers wrapped tightly in the refrigerator for up to 3 days.