Go Back

Cottage Cheese Flatbread

Cottage cheese flatbread is a 2-ingredient flatbread baked until golden and crisp, with a set center that no longer jiggles. This high-protein flatbread is blended smooth, baked on a parchment-lined sheet pan, and topped with everything bagel seasoning plus fresh herbs, then cut into strips for dipping.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Base flatbread
  • 1 cup full-fat cottage cheese
  • 2 large eggs
  • 0.25 tsp garlic powder
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Topping and serving
  • 1 Everything bagel seasoning or Italian herbs for topping
  • 1 avocado for serving, optional
  • 1 sour cream for serving, optional
  • 1 salsa for serving, optional

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350°F and line a sheet pan with parchment paper; spray the parchment lightly with cooking spray for easy release.
  2. Blend full-fat cottage cheese and large eggs with garlic powder, salt, and black pepper until smooth to create a pourable batter.
  3. Pour the batter onto the prepared sheet pan and spread into a thin, even rectangle about 1/4 inch thick for even crisping.
  4. Sprinkle everything bagel seasoning or Italian herbs over the top so the surface bakes up speckled and fragrant.
  5. Bake for 27–30 minutes at 350°F until the edges are golden and the center is set and no longer jiggly, watching the last few minutes closely.
Slice and serve
  1. Cool the flatbread for 5 minutes so it firms up for cleaner slicing.
  2. Slice into strips and serve with your choice of toppings such as avocado, sour cream, salsa, or similar.

Notes

For best texture, spread the batter thin and even (about 1/4 inch); thicker spots won’t set as reliably. Refrigerate leftovers in an airtight container up to 3 days and reheat in a 400°F oven or toaster oven until crisp again. Freezing isn’t recommended because the flatbread can soften after thawing. For a lower-sodium option, use a reduced-salt everything bagel seasoning and measure salt lightly or omit the added salt.