Cottage Cheese Flatbread

GF V NF SF Jul 6, 2025

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Is cottage cheese still having its moment in the sun? I hope so, because this gluten and grain free bread is high in protein, low in carbs, and dead simple to make. Just blend together cottage cheese and egg whites, spread on a cookie sheet, and bake. With 18 g of protein in just 119 calories, this flatbread makes a great base for a healthy wrap or pizza

- 1 cup (226 g) Nonfat cottage cheese
- 3 large, or 6.5 tbsp (100 g) Egg whites
- 1 tsp (3 g) Garlic powder
- 1 tsp (1 g) Oregano, dried
- 2 tbsp (10 g) Psyllium husks, whole

1. Preheat your oven to 350F, and line a large cookie sheet with parchment paper. Lightly grease the paper

2. Add all to a small blender or food processor, and blend until smooth

3. Evenly spread the batter on your pan

4. Bake at 350F for about 30 minutes, or until browned on the edges and set in the center

5. Let it totally cool on the sheet. Place a piece of parchment paper on top, flip over the flatbread, and peel off the (now top) layer of parchment

6. Cut in half to use as a wrap or pizza

https://www.poormanprotein.com/recipes/cottage-cheese-flatbread

Description

Is cottage cheese still having its moment in the sun? I hope so, because this gluten and grain free bread is high in protein, low in carbs, and dead simple to make. Just blend together cottage cheese and egg whites, spread on a cookie sheet, and bake. With 18 g of protein in just 119 calories, this flatbread makes a great base for a healthy wrap or pizza

Time

Prep Time:

5 minutes

Cook Time:

30 minutes

Total Time:

35 minutes

Cost

Total Cost:

Cost per Serving:

$0.77

Ingredients

Serving(s)

1 cup Nonfat cottage cheese
3 large, or 6.5 tbsp Egg whites
1 tsp Garlic powder
1 tsp Oregano, dried
2 tbsp Psyllium husks, whole

Instructions

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1. Preheat your oven to 350F, and line a large cookie sheet with parchment paper. Lightly grease the paper
2. Add all to a small blender or food processor, and blend until smooth

3. Evenly spread the batter on your pan

4. Bake at 350F for about 30 minutes, or until browned on the edges and set in the center

5. Let it totally cool on the sheet. Place a piece of parchment paper on top, flip over the flatbread, and peel off the (now top) layer of parchment

6. Cut in half to use as a wrap or pizza

Notes

1. Whole eggs can be used in place of egg whites. 2 large eggs (100 g) is the substitution. Aquafaba will not work; I have tried
2. The psyllium husk provides a better texture and extra fiber. It is optional if you do not have it, but highly recommended

Nutrient	Egg Whites With Psyllium Husk	Egg Whtes No Psyllium Husk	Whole Eggs With Psyllium Husk	Whole Eggs No Psyllium Husk
Calories	119	114	168	163
Protein	17.5 g	17.5 g	18.3 g	18.3 g
Fat	0.4 g	0.4 g	5.4 g	5.4 g
Net Carbs	9.6 g	9.1 g	9.7 g	9.2 g
Fiber	3.9 g	0.4 g	3.9 g	0.4 g
Vitamin B12	0.56 mcg	0.56 mcg	1.03 mcg	1.03 mcg
Vitamin D	0.0 mcg	0.0 mcg	1.24 mcg	1.24 mcg
Choline	22 mg	22 mg	190 mg	190 mg

Scroll to the right to read information about every variation

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Nutrition Facts

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Servings: 2

Serving Size: 1/2 batch

Calories: 119

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Total Fat: 0.4g (1 %)

Saturated Fat: 0.2g (1 %)

Polyunsaturated Fat: 0.0g

Monounsaturated Fat: 0.1g

Cholesterol: 8mg (3 %)

Sodium: 510mg (22 %)

Total Carbohydrate: 13.5g (5 %)

Fiber: 3.9g (14 %)

Net Carbs: 9.6g

Total Sugar: 2.5g

Protein: 17.5g (35 %)

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Vitamin B12: 0.56mcg (23 %)

Vitamin D: 0.0mcg (0 %)

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Calcium: 119mg (9 %)

Iron: 1.33mg (7 %)

Magnesium: 21mg (5 %)

Potassium: 311mg (7 %)

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Glycemic Index

:

23.9

Glycemic Load

:

3.1

Sources of Inspiration

https://theeastcoastkitchen.com/cottage-cheese-flatbread/#recipe

https://theproteinchef.co/cottage-cheese-flatbread-recipe/#recipe

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