Viral Cottage Cheese Flatbread Recipe
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Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
This viral cottage cheese flatbread has taken the internet by storm and I just had to give it a try. They make this flat bread with only two ingredients and some seasoning. It’s a great recipe for adding extra protein to your meal when you want a wrap.
How to make the viral cottage cheese flatbread?
Making this cottage cheese flatbread is super simple to do. You need a blender, 1 cup of cottage cheese, and 2 eggs.
Drop the cottage cheese and eggs into the blender and then blend until smooth. You can pour the mixture onto a baking sheet lined with sprayed parchment paper from here.
Bake at 350F for 40 minutes, remove from the oven and all it to fully cool. Allowing the flatbread to cool is a crucial piece. Do not skip!
Ingredients:
- 1 cup cottage cheese
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp oregano
Instructions:
- Preheat oven to 350F and line a baking sheet with parchment paper and spray with cooking spray.
- Into the bowl of a blender, add in 1 cup cottage cheese, 2 eggs, and seasoning. Blend until smooth.
- Pour the mixture onto the baking sheet and allow it to spread out. Bake in oven for 40 minutes and then allow to fully cool! This is a crucial step that can't be skipped or your wrap will fall apart!
How much protein is in the cottage cheese flatbread?
This flat bread contains cottage cheese and has a high protein content. The amount of protein in it ranges from 40 to 50 grams, depending on the type of cottage cheese used. Stuff this flat bread with your favorite sandwich ingredients and you will be off to the races!
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Can I use this cottage cheese flat bread to make pizza?
You can easily use this cottage cheese flat bread into a high protein pizza! To make a cottage cheese pizza, bake the mixture for 30 minutes, then add your favorite toppings. Return your pizza to the oven for an additional 10-15 minutes, then you are done!
Other high protein recipes you may enjoy!
If you are looking for more high protein recipes, here are a couple of my favourite!
Frozen Protein Peanut Butter Bites
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Just made this and I’m surprised at how good it is. I put garlic powder instead of the oregano. It’s definitely going into my rotation.
Awesome to hear, Lorene! Thanks for sharing!
I made this exactly as described. It turned out perfectly! We cut it into 6 equal sections and used them as GF burger buns! Held up really well and has a slightly sweet taste. Would be great for wraps or sandwiches of any kind!
Love this, Anne! So happy it was a hit!
Hi! This is the only cottage cheese flatbread recipe I will use. I’ve made the original recipe, which is great. I’ve also added garlic powder, or everything bagel seasoning. One of my favorite variations is to add only cinnamon to the flatbread mixture. After the flatbread is baked and cooled, I cut the flatbread into four rectangular pieces. I dust it lightly with sugar free powdered sugar or you can use regular powdered sugar. Then, I roll each one up and dip them into pancake syrup. I use lower sugar syrup. You can use the syrup you prefer. I love the way this recipe can be adapted to our personal tastes. Thank you so much for this recipe!
That’s great, Tracy! thanks so much for sharing!
I baked for 22 minutes at 350 in my oven. Otherwise it came out crispy. Don’t forget to spray the parchment paper like I did the first time!
Ovens can definitely vary, Rob. Thanks for sharing!
I love the idea of this but every time I make it it cracks when I wrap it. Am I baking it for too long?
Cracking usually means it’s either baked a little too long or not cooled fully before rolling. Try pulling it from the oven a few minutes earlier so it stays more flexible, Bonita, and make sure it’s completely cool before you wrap — that makes a big difference! You can also spread the batter slightly thicker for a sturdier, bendier wrap.