Can I use low-fat cottage cheese instead of full-fat?

Absolutely! While full-fat gives the richest flavor and best texture, 2% or even low-fat cottage cheese works well. The flatbread might be slightly less tender, but it'll still be delicious and even lower in calories.

What if I don't have Italian seasoning?

No problem at all! Mix together some dried oregano, basil, and thyme, or use whatever herbs you have on hand. Even just garlic powder and a pinch of salt will give you a tasty result.

Can I make this ahead and freeze it?

Yes! This cottage cheese flatbread freezes beautifully. Wrap cooled pieces individually in plastic wrap, then store in a freezer bag for up to a month. Thaw at room temperature or toast directly from frozen.

How do I know when it’s done baking?

Look for golden brown edges and a set center that doesn't jiggle when you gently shake the pan. The flatbread will puff up during baking and settle as it cools – that's exactly what you want to see.

Can I double the recipe?

Definitely! If you're using a large half sheet pan, doubling the recipe works perfectly. Just keep an eye on the baking time – it might need a few extra minutes to cook through completely.

Cottage Cheese Flatbread recipe

Name: Cottage Cheese Flatbread recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 1 cup cottage cheese (full fat or 2%); 2 eggs; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; Sandwich Toppings: Rotisserie chicken or turkey breast, lettuce, tomato slices, dill mayo, and red onion

Description

This high-protein cottage cheese flatbread is soft, savory, and perfect for sandwiches—easy to prep and packed with flavor.

Ingredients

Scale

1 cup cottage cheese (full fat or 2%)
2 eggs
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Sandwich Toppings: Rotisserie chicken or turkey breast, lettuce, tomato slices, dill mayo, and red onion

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Instructions

Preheat the oven to 350°F and line a 9×13 inch baking sheet with parchment paper, creasing the corners of the pan for clean lines. If you only have a large half sheet pan, double the recipe.
Add the cottage cheese, eggs, Italian seasoning, and garlic to a blender or food processor. Blend until smooth.
Pour it onto the prepared baking pan. Tilt the pan to spread it into an even layer on the pan. Sprinkle a little more Italian seasoning on top.
Bake in the preheated oven for 35-40 minutes, until golden brown around the edges. The flatbread will puff up in the oven and flatten out as it cools.
Cool for 10-15 minutes then cut in half to make two flatbreads. Use them in your favorite sandwiches. I used mayo, chicken, and your favorite sandwich toppings.
Store leftover flatbread between pieces of parchment paper for up to 3 days in an airtight container. Use cold or reheat and enjoy!

Notes

To keep your flatbread from sticking, use parchment and let it cool fully before cutting. It holds up well for sandwich stacking!

Nutrition

Serving Size: 2
Calories: 189 kcal
Sugar: 2 g
Sodium: 406 mg
Fat: 10 g
Carbohydrates: 6 g
Protein: 21 g