Cottage Cheese Flatbread – 3 Easy Topping Ideas
A high-protein cottage cheese flatbread made with eggs, mozzarella and almond flour, then finished with your choice of three savoury toppings: garlic and dill cheese, creamy mushrooms, or tomato and Parmesan. Make one topping for the whole batch or divide the base into three portions and try all three.
A high-protein cottage cheese flatbread made with eggs, mozzarella and almond flour, then finished with your choice of three savoury toppings: garlic and dill cheese, creamy mushrooms, or tomato and Parmesan. Make one topping for the whole batch or divide the base into three portions and try all three.
Ingredients
28 ingredients- FLATBREAD BASE
- 1 cup (220g) cottage cheese, 5–9% fat
- 2 large eggs
- 1/2 tsp dried garlic
- Dried thyme, to taste
- Salt, to taste
- 1 cup (100g) mozzarella, shredded
- 3/4 cup (75g) almond flour
- TOPPING 1: GARLIC, DILL AND CHEESE
- 1 tbsp butter, softened, optional
- 2 garlic cloves, finely minced
- 3 tbsp fresh dill, chopped
- 2 tbsp (12g) Parmesan, finely grated
- 1/2 cup (50g) mozzarella, shredded
- Salt and black pepper, to taste
- TOPPING 2: CREAMY MUSHROOM
- A little neutral oil, for frying, optional
- 1 cup (90–120g) mushrooms, thinly sliced
- 1 garlic clove, finely minced
- 3 tbsp (45g) cream cheese
- 1/2 cup (50g) mozzarella, shredded
- Dried oregano, to taste
- Salt and black pepper, to taste
- TOPPING 3: TOMATO AND PARMESAN
- 1 medium tomato, about 50g, thinly sliced
- 1/2 cup (50g) mozzarella, shredded
- 1 tbsp (6g) Parmesan, finely grated
- A pinch of salt, for the tomato
Equipment
- Large baking tray
- Parchment paper
- Mixing bowl
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Small frying pan
- Sharp knife
- Chopping board
- Kitchen paper
Substitutions
Almond flourFinely ground sunflower seed flour
The texture and colour may differ slightly, so add it gradually until the batter is thick and spreadable.
MozzarellaAnother mild cheese that melts well
Low-moisture cheese will help prevent the flatbread becoming watery.
Fresh dillFresh parsley or a smaller amount of dried dill
Adjust the quantity to taste.
Cream cheeseThick soft cheese or strained Greek yoghurt
Use a thick replacement so the mushroom topping does not become too wet.
MushroomsFinely sliced courgette or peppers
Cook the vegetables first to remove excess moisture.
Method
12 steps- Preheat the oven to 190°C (375°F). Line a large baking tray with parchment paper and lightly grease it.
- Place the cottage cheese, eggs, dried garlic, thyme and salt in a mixing bowl. Mix until evenly combined.
- Add the shredded mozzarella and almond flour. Stir to form a thick, spreadable batter.
- Divide the batter into three equal portions on the prepared tray if making all three topping variations. Alternatively, spread it into one larger flatbread if using only one topping.
- Shape each portion into a thin, even round or oval, leaving space between them.
- Bake the flatbread bases for 8–10 minutes, until set and beginning to colour around the edges.
- For the garlic and dill topping, combine the optional softened butter, garlic, dill, Parmesan, mozzarella, salt and black pepper.
- For the mushroom topping, heat a little oil in a frying pan. Cook the mushrooms with the garlic, salt and black pepper until softened and their excess moisture has evaporated. Spread the cream cheese over one base, then add the mushrooms, mozzarella and oregano.
- For the tomato topping, lightly salt the tomato slices and leave them for a few minutes. Pat them dry with kitchen paper to remove excess moisture. Top one base with mozzarella, Parmesan and the tomato slices.
- Spread the garlic and dill mixture over one flatbread base. Add the mushroom topping to the second and the tomato topping to the third.
- Return the topped flatbreads to the oven and bake for another 6–8 minutes, until the cheese has melted and the edges are lightly golden.
- Leave the flatbreads to cool on the tray for 2–3 minutes, then slice and serve warm.
Helpful tips
- Use thick cottage cheese where possible. If it is especially watery, drain off the excess liquid before mixing the batter.
- Spread the batter evenly so the centre and edges finish baking at the same time.
- Leave space between the three bases because they may spread slightly while baking.
- Cook the mushrooms until their released moisture has evaporated to prevent the flatbread becoming soggy.
- Salt and dry the tomato slices before adding them so they release less water during baking.
- The topping quantities are intended for three separate variations. Use only the ingredients for the topping you choose when making one large flatbread.
- Allow the baked flatbread to rest briefly before slicing so the base firms up.
Storage
Allow the flatbreads to cool completely, then refrigerate them in an airtight container for up to 3 days. Place parchment between stacked pieces. Reheat in a hot oven or air fryer until the base is crisp and the topping is piping hot. Freezing is best before adding watery toppings such as tomato.
Additional tips
- Contains milk, egg and almonds. Almond flour is a tree-nut ingredient. Check packaged cheeses for additional allergens.
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