Name: 2-Ingredient Cottage Cheese Flatbread – Simple, Light & High-Protein
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup cottage cheese; 3 large eggs

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This 2-Ingredient Cottage Cheese Flatbread is one of the easiest high-protein recipes I’ve ever made. With just cottage cheese and eggs, it bakes into soft, flexible flatbreads that I can use for wraps, pizzas, or even as a side with soups and salads. It’s light, gluten-free, and packed with protein—perfect for when I want something simple but nourishing.

Why You’ll Love This Recipe

I love how quick and versatile this recipe is. With just two ingredients, I can whip up a batch of flatbreads in under 30 minutes. They’re soft yet sturdy enough to hold fillings, and the high protein content keeps me satisfied. I also love that I can customize them with herbs, spices, or toppings depending on what I’m craving. 2-Ingredient Cottage Cheese Flatbread – Simple, Light & High-Protein

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cottage cheese
Eggs

Directions

I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a blender or food processor, I combine cottage cheese and eggs, blending until completely smooth.
I pour the batter onto the prepared baking sheet, spreading it into 3–4 round or oval flatbread shapes.
I bake for 20–25 minutes, or until the flatbreads are set and lightly golden around the edges.
I let them cool slightly before peeling them off the parchment. They’re ready to use as wraps, pizza bases, or to enjoy on their own.

Servings and timing

This recipe makes 3–4 flatbreads.
Prep Time: 5 minutes
Cook Time: 20–25 minutes
Total Time: 25–30 minutes

Variations

I sometimes add garlic powder, onion powder, or Italian seasoning to the batter for extra flavor.
For a cheesy twist, I sprinkle shredded mozzarella or Parmesan on top before baking.
I’ve also made them thinner for crispier flatbreads or left them thicker for a more bread-like texture.
A sprinkle of sesame seeds or everything bagel seasoning on top makes them extra tasty.
To make mini snack versions, I spoon smaller rounds of batter onto the sheet.

storage/reheating

I store the flatbreads in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a dry skillet for a few minutes or pop them in the oven until heated through. They can also be frozen—just separate each flatbread with parchment paper and thaw before reheating.

FAQs

Do I need to strain the cottage cheese first?

No, blending it with the eggs makes it smooth enough. If my cottage cheese is extra watery, I sometimes drain a bit of liquid first.

Can I make these in a skillet instead of the oven?

Yes, I’ve cooked them like pancakes in a nonstick skillet over medium heat. They turn out slightly different but still work well.

Are these flatbreads sturdy enough for wraps?

Yes, they’re flexible and hold fillings well, especially once cooled.

Can I make them dairy-free?

This recipe relies on cottage cheese for structure, but I’ve seen success using dairy-free cottage cheese alternatives.

How do I keep them from sticking to the parchment?

I use good-quality parchment and let the flatbreads cool for a few minutes before peeling them off—it makes a big difference.

Conclusion

2-Ingredient Cottage Cheese Flatbread is a simple, high-protein recipe I love having in my rotation. It’s quick, versatile, and fits perfectly into a healthy lifestyle. Whether I use it for wraps, pizzas, or just as a snack, it always satisfies—and the fact that it only takes two ingredients makes it even better.