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Chef Ava

2-Ingredient Cottage Cheese Flatbread

A soft, slightly chewy, high-protein flatbread made with just cottage cheese and eggs. Naturally gluten-free, versatile, and ready in about 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Lunch, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cottage cheese
  • 2 large eggs
  • salt, garlic powder, or dried herbs (optional)

Equipment

  • baking sheet
  • parchment paper
  • blender or food processor
  • spatula
  • measuring cups

Method
 

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Add the cottage cheese to a blender or food processor and blend until completely smooth with no visible curds remaining.
  3. Add the eggs to the blended cottage cheese and blend or whisk until fully combined and uniformly smooth.
  4. Pour the mixture onto the prepared baking sheet. Using a spatula, spread into an even rectangle approximately 1/4 inch thick. Sprinkle with optional salt, garlic powder, or dried herbs if desired.
  5. Bake for 18–22 minutes until golden on top, set throughout, and the edges are lightly browned.
  6. Allow to cool for a few minutes then carefully peel from the parchment paper.
  7. Slice, fold, or use as a sandwich base. Serve warm or at room temperature.

Notes

Blend the cottage cheese completely smooth before adding the eggs. Spread the batter evenly to approximately 1/4 inch thick and avoid overbaking so the flatbread stays flexible. Allow it to cool for a few minutes before peeling from the parchment.