Cottage Cheese Mini Flatbread

Meet the new favorite high-protein base for whatever topping you’re craving.

Cottage cheese and eggs bake into golden, lightly spiced mini flatbreads in about 20 minutes. We topped ours with a lemony avocado, cucumber, and tomato salad, but smoked salmon, roasted vegetables, turkey and arugula, or a fried egg could all deserve a spot on top.

Save this one. You’ll want to make it more than one way.

Cottage Cheese Mini Flatbreads

Dietary InfoGluten-Free

Serving Size6

Total Time20 Minutes

Cottage Cheese Mini Flatbreads

1 cup cottage cheese
2 eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon cumin
1/4 teaspoon paprika

Optional toppings to sprinkle on before baking:
Dried oregano
Red pepper flakes
Flaky sea salt

Avocado Salad Topping

1 avocado, diced
4 mini cucumbers, diced
1 bunch of tomatoes, diced
2 tablespoons olive oil
1 lemon, juiced
Salt and pepper to taste

For the flatbreads

1. Preheat the oven to 375°F and line a baking tray with parchment paper. Gently spray with olive oil to further prevent sticking.
2. In a blender, add the cottage cheese, eggs, and spices. Blend until smooth.
3. Using a spoon, divide the batter into 4 small circles on the prepared baking tray.
4. Sprinkle each flatbread with oregano, red pepper flakes, and flaky sea salt, if using.
5. Bake for 15 to 20 minutes, or until the flatbread is golden brown and the top is set.

For the assembly

1. In a bowl, mix together the diced avocados, cucumbers, tomatoes, olive oil, and lemon juice until combined. Season with salt and pepper to taste.
2. Top each flatbread with the salad mixture.

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Additional Notes:

You can bake the flatbreads in advance and store them with parchment paper between each layer. Place them in a zip-top bag and refrigerate for up to 2 days or freeze for up to 6 months.
They can be enjoyed cold or reheated in the oven at 350°F for a few minutes. You can also reheat them in the microwave in 1-minute intervals until warmed through.

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