Cottage Cheese Flatbread | Low Carb & High Protein

Cottage Cheese Flatbread | Low Carb & Delicious?!

Low Carb & High Protein Cottage Cheese Flatbread That Actually Tastes AMAZING! Today we’ll make my version of the viral cottage cheese flatbread. It’s low carb, packed with protein, and absolutely delicious.

Cottage Cheese Flatbread | Recipe

For our ingredients, we’ll be using two eggs, 1 and 1/2 cups of 2% cottage cheese, some wonderful spices and a secret ingredient that makes this recipe amazing, which I will detail below. 

For this recipe, you’ll need a good food processor or a high powered blender. Today, I’m using a super cute Cuisinart Mini-Prep Food Processor. I use this for smaller jobs because for me this unit provides easier cleanup than my full-size food processor. You could also make this recipe in a high powered blender like the Blendtec Blender, which I often use in my kitchen and highly recommend.  

We’re going to start with two eggs. Add the two eggs into the food processor. Then we’re going to put in 1 and 1/2 cups of 2% cottage cheese.

Next up is our spices. We’re going to do 1 teaspoon of onion powder, 1 and 1/2 teaspoons of garlic powder, 2 teaspoons of oregano.

And the secret ingredient is… 1 tablespoon of nutritional yeast. It’s packed with B vitamins but it is not a rising agent. And it gives the flatbread a slightly cheesy taste that is so wonderful.

Now we’re ready to puree our dough. Mix it in the food processory.

Now you’re going to want to preheat your oven to 375°F. Have a piece of parchment paper as well as a 9×13 baking sheet or cookie pan with a nice lip around the edges.

Next, you’re going to spray the pan itself with some kind of cooking spray and then the parchment paper goes down directly onto the cooking spray it’s just really setting it in place so it’s prepared for our puree mixture to go in. While it is a dough, consistency wise, it’s really more of a liquid.

Next, you’re going to spray the top of the parchment paper really get it nice and evenly sprayed. Do not skip this step, or you run the risk of having you flatbread completely stuck to the parchment paper. If you simply spray the top of the parchment paper so it’s completely coated, the flatbread will separate out beautifully. When the bread is finished it will just come right up.

Now, we pour our mixture into the baking sheet you’re going to want to carefully remove the food processor blade before pouring.

Pour the mixture as evenly as you can and you’re trying to get it into a nice rectangle shape. I find it’s really nice to get it out with a rubber spatula that way you can get the most product out.

Now you’re going to spread the dough on as evenly as you can with your spatula.

It’s so terribly important to have a baking sheet that has a nice lip so that it doesn’t spill out of the baking sheet. The mixture will self-level to some degree but you want to encourage it at the same time. 

Now put it in the oven for 30 to 40 minutes. Check on it at 30. If it looks golden brown, it’s ready.

When the flatbread let it cool for 5 to 10 minutes.

Then cut the flatbread. I am making it into sandwiches so I’m going to slice it into six different pieces which allows me to have three sandwiches.

Cottage Cheese Flatbread | How Does It Taste?

This smells so good, it looks so good, but how does it taste?

This is absolutely delicious! Consistency wise, this is thinner and a little more delicate than traditional flatbread. But taste wise, you would not know that there was no flour in this and no carbs. You’re not lacking any flavor. It’s just wonderful. I hope you enjoy this recipe as much as I do! If you would like to try another cottage cheese protein recipe, check this out:

Strawberry Ice Cream | High Protein Made with Cottage Cheese