Cottage Cheese Protein Flatbread

If you are looking for a soft, sturdy flatbread that also happens to be high in protein, this one is for you.

The secret here is cottage cheese. It blends right into the batter and keeps everything moist while adding a light, tender texture.

You would never guess it is in there once it bakes. It just makes the flatbread softer and a little richer without any strong cheesy taste.

I like to make a batch when I want something I can fill, fold, or eat on its own. It holds up really well either way.

Give it a try and I think it will quickly become one of your go-to recipes.

Why I Love This Recipe

Loaded With Protein – Cottage cheese, eggs, and Parmesan pack this flatbread with protein that keeps you full for hours.

Soft Yet Sturdy – It bakes into a tender center with golden edges that hold up to any topping you add.

Just One Blend – You toss everything into a blender until smooth, so there is no messy mixing by hand.

Savory Flavor – Garlic powder, Italian seasoning, and Parmesan give every bite a warm, savory taste you will love.

The Ingredients

• 1 1/2 cups Small Curd Cottage Cheese
• 3 Large Eggs
• 1/3 cup Oat Flour
• 2 tbsp Grated Parmesan Cheese
• 1 tbsp Cornstarch
• 1/2 tsp Garlic Powder
• 1/2 tsp Italian Seasoning
• 1/4 tsp Fine Salt
• 1 tbsp Olive Oil

How to Make This Recipe

Step 1

Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and brush the parchment with olive oil.

Step 2

Blend the cottage cheese, eggs, oat flour, Parmesan, cornstarch, garlic powder, Italian seasoning, and salt until completely smooth.

Step 3

Pour the batter onto the prepared baking sheet and spread it into an even 10 x 13-inch rectangle. Keep the edges slightly thicker so they do not become brittle.

Step 4

Bake for 25 to 30 minutes, until the center is set and the edges are deep golden brown.

Step 5

Let the flatbread cool on the pan for 10 minutes, then carefully release it from the parchment. For a firmer finish, return it directly to the oven rack for 3 to 5 minutes before serving.

Quick Tips

Blend Until Totally Smooth

The cottage cheese has those little curds, and you want them gone completely. Keep blending until the batter looks like a smooth, thick liquid with no lumps at all.

From my experience, if you stop too early you’ll get bumpy spots in your flatbread and the texture won’t be as nice. Give it a full minute or two and scrape down the sides if you need to.

Spread It Evenly and Keep the Edges Thicker

When you pour the batter onto the pan, take your time spreading it into that 10 x 13-inch rectangle. If some spots are thin and others are thick, it will bake unevenly and the thin parts can turn out dry and crispy.

My favorite trick here is to make the outer edges just a little thicker than the middle. This keeps them from getting brittle and burning before the center is done.

Don’t Skip Oiling the Parchment

Brushing olive oil on the parchment paper really matters here. This flatbread can stick, and without the oil you’ll have a hard time getting it off in one piece.

I’ve found that a light, even coating works best. You don’t need to drown it, just make sure every part where the batter will sit gets a thin layer.

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Quick Answers

Why do I need to blend the batter instead of just stirring it?

Blending breaks down the cottage cheese curds completely, which gives you a smooth batter and a flatbread that holds together instead of falling apart.

If you only stir it, you will end up with lumps and the texture will be uneven and a bit chunky once baked.