Low Carb Cottage Cheese Flatbread (Printable)

Tender cottage cheese flatbread layered with tomato sauce, mozzarella, olives, and cherry tomatoes for a quick meal.

# What You'll Need:

→ Flatbread Base

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 2 large eggs
03 - 1/2 cup finely grated mozzarella cheese
04 - 1/4 cup grated parmesan cheese
05 - 2 tablespoons coconut flour or almond flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon dried oregano
09 - 1/4 teaspoon salt
10 - Freshly ground black pepper to taste

→ Pizza Topping

11 - 1/2 cup sugar-free tomato sauce or passata
12 - 1/2 cup shredded mozzarella cheese
13 - 1/4 cup sliced black olives
14 - 1/4 cup sliced cherry tomatoes
15 - Fresh basil leaves for garnish

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a blender or food processor, blend cottage cheese and eggs until completely smooth.
03 - In a large bowl, combine blended cottage cheese mixture, grated mozzarella, parmesan, coconut or almond flour, baking powder, garlic powder, oregano, salt, and pepper. Mix thoroughly to form a thick batter.
04 - Spread batter evenly onto prepared baking sheet in a 10-inch oval or rectangle shape, approximately 1/3-inch thick.
05 - Bake for 15 minutes until lightly golden and set.
06 - Remove flatbread from oven. Spread tomato sauce evenly over crust, then top with shredded mozzarella, olives, and cherry tomatoes.
07 - Return pizza to oven and bake for 5 to 7 minutes until cheese is melted and bubbly.
08 - Garnish with fresh basil leaves, slice, and serve hot.

# Expert Suggestions:

01 -
  • It genuinely tastes like pizza, not a substitute, with a tender crust that somehow works without any flour.
  • High protein means you'll actually feel full for hours, not hungry an hour later like with regular pizza.
  • The whole thing comes together in under 40 minutes, making it perfect for those nights when you're tired but want something satisfying.
02 -
  • Don't skip blending the cottage cheese completely smooth; even small lumps will create frustrating pockets and uneven texture in your finished crust.
  • The crust will seem fragile when you first take it out but firms up as it cools slightly, so be gentle when spreading sauce but don't panic if it feels delicate.
03 -
  • Use full-fat cottage cheese if you can find it because it blends more smoothly and creates a silkier batter than low-fat versions.
  • Don't spread your sauce all the way to the edges; leave about 1/2 inch of bare crust so it stays crispy instead of getting steamed into softness.
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