Cottage Cheese Garlic Flatbread Recipe

Why You’ll Love This Recipe

I love how easy and satisfying this flatbread is. The cottage cheese and egg create a soft, moist base, while mozzarella adds that cheesy pull I crave. Garlic powder or Italian seasoning takes it up a notch, and the fact that it’s gluten-free and low-carb makes it a guilt-free favorite in my kitchen. Plus, it reheats beautifully, so I often make a few and keep them ready to go.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup cottage cheese
1 large egg
½ cup shredded mozzarella cheese
¼ teaspoon garlic powder or Italian seasoning (optional)
Pinch of salt

Directions

1. I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper or lightly greasing it.

2. In a bowl, I mix together the cottage cheese, egg, mozzarella, garlic powder (if using), and a pinch of salt until a sticky dough forms.

3. I transfer the mixture to the prepared baking sheet and flatten it into a circle or oval shape, keeping it about ¼ inch thick.

4. I bake it for 12–15 minutes, or until the edges are golden and the center is set.

5. Once it’s out of the oven, I let it cool for a few minutes before slicing. I enjoy it warm, fresh from the oven, or use it as a base for wraps and flatbread pizzas.

Servings and Timing

This recipe yields 1 flatbread.
Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes

Variations

• I like to mix in fresh herbs like parsley, oregano, or thyme for added flavor.

• For a spicy version, I sprinkle in red chili flakes or a dash of cayenne.

• I sometimes use smoked mozzarella or add a bit of grated parmesan for a flavor boost.

• When I want a thicker base, I double the recipe and bake it a few minutes longer.

Storage/Reheating

I store leftover flatbread in the fridge for up to 3 days. To reheat, I pop it in the oven or a hot skillet for a few minutes to bring back that crisp texture. It also freezes well—I just wrap it tightly and freeze for up to 1 month. I reheat from frozen or thaw overnight in the fridge before warming it up.

FAQs

Can I make this without mozzarella?

Yes, but the texture will be slightly less firm. I’ve also tried it with cheddar or a cheese blend, and it still works great.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free since it doesn’t use any flour.

Can I cook it in a skillet instead of baking?

I’ve done this on low-medium heat in a non-stick skillet, covered with a lid, flipping halfway through. It works well and gets a nice golden bottom.

What kind of cottage cheese works best?

I usually use full-fat or low-fat cottage cheese, but I blend it if I want a smoother consistency. Either works fine as long as it’s not too watery.

How do I make it crispier?

To make it crisper, I bake it a few extra minutes or broil the top for 1–2 minutes at the end. Using less cottage cheese also helps firm it up.

Conclusion

This Cottage Cheese Garlic Flatbread is the kind of recipe I turn to when I want something warm, savory, and protein-packed—fast. It’s endlessly customizable, works for any meal of the day, and keeps well for snacking or meal prep. Whether I dip it, stuff it, or top it like a pizza, it’s always delicious and satisfying.