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Cottage Cheese Flatbread

This simple, high-protein flatbread is gluten-free and perfect as a base for quick lunches, breakfast toppings, or weeknight pizzas.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main ingredients

  • 1 cup cottage cheese Use small or regular curds
  • 1 cup gluten-free flour See notes for best choices
  • 1 large egg Optional substitution: ground flax + water for egg-free version
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Optional flavorings

  • to taste herbs or spices of choice (e.g., garlic powder, dried oregano, fresh chopped basil, or za’atar) Enhances flavor

Instructions

Preparation

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
  • In a medium bowl combine the cottage cheese, gluten-free flour, egg, baking powder, and salt. Stir until evenly mixed; the batter will be slightly sticky.
  • Fold in any chosen herbs or spices for flavor.
  • Spread the batter onto the prepared sheet using a spatula to shape it to your desired thickness.

Baking

  • Bake for 15-20 minutes, watching for golden edges and a set center. If the surface jiggles, bake a few more minutes.
  • Remove from oven and let cool slightly before transferring. Use as a base for sandwiches, fold for wraps, or top for mini pizzas.

Notes

Refrigerate leftovers for 3-4 days, or freeze flatbreads for up to 2 months. To reheat, warm in a 350°F (175°C) oven or toaster oven.