The first time I made this 2 Ingredient Cottage Cheese Flatbread I was skeptical that just cottage cheese and eggs could give me anything resembling bread.
It surprised me: golden, slightly chewy, and with a tender crumb that holds toppings without falling apart.
This recipe is a little kitchen magic—fast, high-protein, and endlessly adaptable for pizza nights or easy wraps.
If you like quick two-ingredient recipes, you might also enjoy this playful take on treats like 2-ingredient donuts for dessert after your flatbread pizza.
Below I break down why it works, how to get consistent results, and a dozen ways to make it your own.
Why You’ll Love This Recipe
- Only two main ingredients makes it ultra-simple to remember and shop for.
- High in protein and low in carbs compared to traditional wheat flatbreads.
- Neutral flavor that turns into pizza, sandwich wrap, or savory flatbread with a flip of toppings.
- Fast: from blender to oven in under 10 minutes of hands-on time.
- Flexible: season it, fold it, freeze it—this is a toolkit more than a single-use recipe.
The finished flatbread has a thin, tender interior with a lightly crisped surface where the oven hits it.
It tastes faintly milky and eggy on its own, which means it acts like a blank canvas for garlic-scented tomato sauce, fresh herbs, or smoky roasted vegetables.
Bite into it and you’ll notice a pleasantly soft chew rather than a crumbly or gummy texture.
“Made this for a busy weeknight and the family fought over slices—so easy and so flexible. Five stars!” — Dana, reader
Key Ingredients
Cottage cheese (1 cup)
Cottage cheese is the foundation here. Full-fat cottage cheese gives the best texture and a richer flavor, while low-fat varieties can make the flatbread slightly drier.
If you want a smoother batter, use small-curd cottage cheese or pulse it longer in the blender; brands like Daisy or Breakstone’s are reliably creamy.
Eggs (2)
Eggs provide structure and lift through coagulation when baked. The proteins set and bind the cottage cheese into a sliceable sheet.
Farm-fresh or large eggs work interchangeably; if your eggs are unusually small, one more may be needed for stability.
Seasoning to taste (optional)
Simple seasonings like garlic powder, Italian seasoning, salt, and black pepper boost flavor without masking the mild cottage cheese base.
Add pungent or fresh herbs after baking to preserve brightness, or mix dried spices into the batter for even distribution.
Full ingredient list:
- 1 cup cottage cheese
- 2 eggs
- Seasoning to taste (suggested: 1/2 tsp garlic powder, 1 tsp Italian seasoning, pinch of salt and pepper)
Step-by-Step Instructions
Step 1: Prep the oven and sheet pan
Preheat the oven to 350° F and line a sheet pan with parchment paper.
Lightly spray the parchment paper with cooking spray or rub with a bit of oil so the flatbread releases cleanly after baking.
Pro Tip: Use a rimmed sheet pan for even heat and easier sliding of the finished flatbread. You’ll know it’s ready when the oven reaches temperature and the parchment lies flat without ripples.
Step 2: Blend until creamy
Place the cottage cheese, eggs, and seasoning (I use garlic powder and Italian seasoning) into a food processor or blender and pulse for about 30 seconds or until the mixture is creamy.
You can also use an immersion blender or NutriBullet. Whatever gets the job done!
Pro Tip: Scrape down the sides and pulse a few extra times if you still see large curds. The batter should be smooth with tiny flecks of herb and spice visible.
Step 3: Spread and bake
Pour the mixture onto your prepared sheet pan and spread it into an even rectangle or circle, about 1/8 to 1/4 inch thick.
Cook in the center rack of your oven for 25–35 minutes, or until golden brown and cooked through.
Pro Tip: Rotate the pan halfway through baking for even browning. You’ll know it’s done when the edges are lightly golden and the center is set with no wobbly, custardy spots.
Step 4: Cool briefly and finish
Remove from the oven and allow it to cool for a few minutes—this makes it easier to lift and less likely to break.
If using as a pizza crust, top with sauce, cheese, and your favorite toppings and place it back into your hot oven for a few minutes.
Pro Tip: For crispier edges, place it under the broiler for 1–2 minutes after topping, watching closely so it doesn’t burn.
Step 5: Make wraps or slices
For making sandwich wraps, simply load it up, roll it into a log, and cut down the center to make two generously sized wraps.
For pizza, slice into squares or wedges immediately after reheating the toppings so the cheese has time to melt but the crust remains intact.
Pro Tip: Use a sharp pizza cutter or a serrated bread knife for clean slices. If the flatbread flexes too much, chill for 5 minutes to firm it up before cutting.
Expert Tips for Success
- Texture control: Pulse the batter until homogeneous but not completely watery. Over-blending can break down the cottage cheese into too-fine a liquid and produce a thinner, crepe-like crust.
- Oven calibration: If your oven runs hot, lower the temperature to 325° F and extend baking time slightly; this prevents excessive browning before the center sets.
- Thickness matters: Spread the batter to a consistent thickness. Thinner flatbreads crisp more, while thicker ones stay pillowy and may need a few extra minutes to set.
- Drying excess moisture: If your cottage cheese is very wet, drain briefly in a fine mesh sieve to avoid a soggy center; alternatively, blot curds with a clean towel.
- Equipment: A rimmed quarter-sheet pan (9×13) gives the best balance of thickness and baking time. A silicone baking mat can work instead of parchment but may brown differently.
- Flavor layering: Add dried spices to the batter for base flavor and finish with fresh herbs or a drizzle of olive oil after baking to preserve brightness.
- Make-ahead: Bake the flatbread and refrigerate until ready to top; reheat in a hot oven for 5–8 minutes to refresh crispness.
- Troubleshooting cracks: Tiny surface fissures are normal; a damp sponge or brush of olive oil after baking can smooth the appearance.
- To scale up: Double the recipe and bake on two pans, rotating positions halfway through for even results.
Storage & Freezing
Fridge: Cool completely before storing.
Wrap individual slices or the full sheet tightly in plastic wrap, then place in an airtight container.
Stored this way, the flatbread will keep 3–4 days in the refrigerator.
Freezer: For longer storage, freeze flatbread slices flat on a tray for 1–2 hours, then transfer to a freezer bag with parchment between layers.
Label with the date—frozen flatbread is best within 2 months.
Reheating: Reheat straight from the fridge on a baking sheet in a 350° F oven for 6–10 minutes.
From frozen, bake at 375° F for 12–18 minutes or until heated through and crisp at the edges.
Avoid microwaving for best texture; microwaves make the flatbread gummy.
Variations & Substitutions
- Herb & Parmesan crust: Stir 2 tablespoons grated Parmesan and 1 teaspoon dried oregano into the batter before baking for a savory flavored base.
- Gluten-free savory wrap: This recipe is naturally gluten-free; add 1 tablespoon ground flaxseed for extra binding and a nuttier flavor.
- Dairy swap note: Cottage cheese is essential to the texture here, but if you need a different dairy profile, try ricotta (drained) at a 1:1 ratio—expect a denser crumb.
- Spicy flatbread: Add 1/4 to 1/2 teaspoon red pepper flakes or a teaspoon of harissa for heat; pair with cooling toppings like yogurt or cucumber.
- Sweet breakfast flatbread: Mix a tablespoon of maple syrup and a pinch of cinnamon into the batter, bake, then top with yogurt and fruit for an open-faced breakfast.
I often pair a savory flatbread dinner with an after-dinner treat like 4-ingredient lemon cream cheese dump cake when guests stay late.
Frequently Asked Questions
Q: Can I make this without a blender or food processor?
A: Yes. Use a fork and a fine-mesh sieve to press the cottage cheese through, then whisk in the eggs thoroughly. The texture will be slightly more rustic but still effective.
Q: Is this flatbread low-carb or keto-friendly?
A: The flatbread is relatively low-carb compared to wheat crusts because it uses dairy and eggs, not flour. Net carbs come mainly from cottage cheese, so check your cottage cheese label for exact counts if following strict keto macros.
Q: How do I prevent the center from being soggy?
A: Make sure to spread evenly and bake until the center is set. Drain very wet cottage cheese or blot curds before blending. If the center still seems soft, give it an extra 5–7 minutes in the oven at the same temperature.
Q: Can I use ricotta instead of cottage cheese?
A: Yes, drained ricotta works as a substitute but tends to yield a denser, creamier flatbread. If using ricotta, pulse slightly longer to ensure a smooth batter and watch baking time for proper set.
Q: What toppings work best on this flatbread?
A: Thin toppings that don’t overload moisture are ideal—light tomato sauce, mozzarella, thinly sliced veggies, or pre-roasted mushrooms. For protein, thinly sliced grilled chicken or prosciutto pairs beautifully; for tips on cooking toppings like chicken, see this guide to best chicken breast recipes.
Final Thoughts
This 2 Ingredient Cottage Cheese Flatbread is one of those tiny recipes that becomes a weeknight workhorse—simple, satisfying, and customizable.
If you like kitchen shortcuts that actually taste good, keep this one bookmarked.
Conclusion
If you want another take on the same idea, check this helpful method called 2 Ingredient Cottage Cheese Flatbread – Instrupix for a low-carb spin.
For a slightly different seasoning and topping approach, this version at Cottage Cheese Flatbread – Eat.Drink.Pure is a great reference.
For an Australian perspective and serving suggestions, see this clear recipe write-up: 2-ingredient cottage cheese flatbread recipe – Taste.
Please leave a star rating in the recipe card below and pin this flatbread to Pinterest if it saves you a busy night—it helps other cooks find it.
2 Ingredient Cottage Cheese Flatbread
Ingredients
Main Ingredients
- 1 cup cottage cheese Full-fat gives the best texture; low-fat may result in drier flatbread.
- 2 large eggs Farm-fresh or large eggs work for stability.
Seasoning (Optional)
- 1/2 teaspoon garlic powder Boosts flavor without masking the cottage cheese.
- 1 teaspoon Italian seasoning Adds herbs for additional flavor.
- pinch salt To taste.
- pinch black pepper To taste.
Instructions
Preparation
- Preheat the oven to 350°F and line a sheet pan with parchment paper.
- Lightly spray the parchment paper with cooking spray or rub with oil.
Blending
- Place the cottage cheese, eggs, and seasoning into a blender and pulse for about 30 seconds until creamy.
- Scrape down the sides and pulse a few more times if needed.
Baking
- Pour the mixture onto the prepared sheet pan, spreading it into an even rectangle or circle about 1/8 to 1/4 inch thick.
- Bake in the oven for 25–35 minutes until golden brown and cooked through.
Cooling and Finishing
- Remove from the oven and allow to cool for a few minutes before lifting.
- Top with your favorite pizza toppings if desired and place back into the oven for a few minutes.
Serving
- For wraps, load up, roll, and slice; for pizza, slice into squares just after reheating.
