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Golden-edged viral cottage cheese flatbread on a parchment-lined baking sheet just out of the oven with a matte fully set surface

Viral Cottage Cheese Flatbread

A two-ingredient high-protein flatbread made from blended cottage cheese and egg. Soft, sturdy, and ready in 20 minutes. Works as a pizza base, wrap alternative, or protein-packed snack with 25 grams of protein per whole flatbread.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 portions
Course: Breakfast, Dinner, Lunch, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup full-fat cottage cheese room temperature, pulled from fridge 30 minutes before blending
  • 1 large egg room temperature preferred for even binding
  • 0.125 tsp baking powder optional but recommended for extra lift

Equipment

  • Blender or food processor
  • Baking sheet
  • Parchment paper
  • Spatula
  • Measuring cup

Method
 

  1. Preheat oven to 375F. Line a baking sheet with parchment paper, letting the edges extend slightly over the sides for easy removal.
  2. Add cottage cheese and egg to a blender or food processor. Blend for 30 to 60 seconds until completely smooth with no visible curds. If no blender is available, whisk vigorously by hand for about 2 minutes.
  3. Pour the blended mixture onto the parchment-lined pan. Use a spatula to spread into a circle 8 to 10 inches wide and 1/4 inch thick, keeping the thickness consistent across the entire surface for even baking.
  4. Bake for 12 to 15 minutes until edges are golden brown and the center feels set when lightly pressed. The surface should look matte rather than shiny. If the center still looks glossy at 12 minutes, bake for 2 to 3 minutes more. Do not pull it early or the flatbread will turn out rubbery.
  5. Let the flatbread cool on the pan for 2 to 3 minutes before adding toppings or slicing. This allows the surface to firm up and prevents toppings from sliding.

Notes

Use full-fat cottage cheese for the best texture. Bring both the cottage cheese and egg to room temperature before blending. Blend until completely smooth with no visible curds. Bake immediately after blending for the fluffiest result. Reheat in a 300F oven or toaster oven for 5 minutes. Avoid the microwave as it makes the flatbread rubbery. Dried seasonings such as garlic powder or Italian seasoning can be added directly to the batter before baking.