Cottage Cheese Bread Recipe

This easy, protein-packed flatbread is made with just cottage cheese and eggs. It’s gluten-free, quick to prepare, and perfect for healthy sandwiches or wraps.

Why You’ll Love This Recipe

• 2 Ingredients: Just cottage cheese and eggs—no flour needed

• High-Protein: Great for low-carb or high-protein diets

• Gluten-Free: Naturally flourless

• Customizable: Add herbs or seasonings for extra flavor

• Versatile: Use it for wraps, sandwiches, or breakfast toasts

Ingredients

(Tip: Full measurements are in the recipe card below.)

• 1 (16-ounce) container of cottage cheese (not fat-free)

• 4 large eggs

• ¼ tsp kosher salt (optional)

• 1 tsp dried herbs like oregano, thyme, or rosemary (optional)

• Cooking spray

Directions

1. Prep Oven & Pan: Preheat oven to 375°F. Line a 13×18-inch baking sheet with parchment paper and spray lightly with cooking spray.

2. Make Batter: In a blender or food processor, combine cottage cheese, eggs, and salt. Blend until smooth.

3. Spread: Pour onto the baking sheet and spread evenly to the edges. Sprinkle herbs on top, if using.

4. Bake: Bake for 25–30 minutes until golden brown and set.

5. Cool & Cut: Let cool 5 minutes. Cut in half for 2 large flatbreads or into 4 smaller ones.

Servings and timing

• Makes: 2–4 flatbreads

• Serves: 2–4

• Prep Time: 5 minutes

• Cook Time: 25–30 minutes

• Total Time: 30–35 minutes

Variations

• Cheesy Twist: Mix shredded cheddar or mozzarella into the batter

• Spicy: Add chili flakes or a dash of hot sauce

• Sweet: Skip herbs and top with cinnamon for a sweet flatbread

Sandwich Ideas

• Turkey + spinach + sun-dried tomatoes + cream cheese

• Roast beef + Boursin cheese + green leaf lettuce

• Chicken Caesar wrap with romaine, Parmesan, and Caesar dressing

• Tofu + sautéed veggies + hummus

storage/reheating

• Refrigerate: Store in an airtight container for up to 4 days

• Reheat: Gently warm in the microwave or toaster oven

FAQs

1. Can I use nonfat cottage cheese?

Not recommended—it’s less flavorful and doesn’t yield the best texture.

2. Can I make it without a blender?

Yes, but the texture will be less smooth. Use a hand mixer for better results.

3. Can I freeze this?

Not ideal. It’s best fresh or refrigerated for up to 4 days.

4. What does it taste like?

It’s slightly eggy, creamy, and a bit cheesy. Very mild and easy to pair.

5. Is it keto-friendly?

Yes—very low in carbs and high in protein.

6. Can I make it thicker like naan or thinner like wraps?

Yes, adjust the spreading thickness on the pan before baking.

7. Can I add flour for more body?

You could add almond or oat flour, but it’s meant to be flourless.

8. What size pan should I use?

A 13×18-inch half-sheet pan works best.

9. Can I turn this into a pizza crust?

Yes! Bake as directed, then top and broil until toppings are bubbly.

10. How do I keep it from sticking?

Use parchment paper and spray it well with cooking spray.

Conclusion

This cottage cheese flatbread is the easiest, most satisfying high-protein bread alternative you’ll make all week. Quick, flexible, and meal-prep friendly—perfect for wraps, sandwiches, or a healthy snack.