This tomato basil cottage cheese flatbread is a twist on the viral 2-ingredient recipe, combining the rich, savory flavors of sun-dried tomatoes and basil with the creamy goodness of cottage cheese. High-protein, low-carb meals should be both delicious and easy, and this is perfect for those looking for a flatbread substitute that actually tastes good.
The crispy edges and fluffy interior make the perfect sandwich for lunch, dinner, and it's just as easy to enjoy on its own as a snack or appetizer. Packed with protein and bursting with Mediterranean-inspired flavors, this flatbread will quickly become your new favorite quick and easy recipe.
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Tomato Basil Cottage Cheese Flatbread
This high-protein, low carb flatbread is inspired by the viral 2-ingredient recipe that combines cottage cheese and eggs on a baking sheet, then is baked to crispy perfection. But believe me when I tell you, this recipe takes it one level further with zesty tomato basil flavors.
When I'm testing and filming recipes, I'll usually take a little nibble at the end product. With this one, I devoured a whole piece in about 2 seconds when it hit my mouth. I'm a huge fan of this flavor combination, and I am super excited for you to try it too.
It's perfect for sandwiches, or just grab a piece and devour whole. You won't regret it!
Ingredients for Tomato Basil Cottage Cheese Flatbread
It's 4 simple ingredients you probably already have in your kitchen. If not, you can always improvise! Cheese and eggs plus seasonings make the best high protein, low carb bread substitutes. And if you don't want to fire up your oven, experiment with your mini-waffle maker to make chaffles!
Here's what you'll need:
- Sun Dried Tomatoes - A punch of concentrated tomato flavor that adds a savory depth to the flatbread. Opt for sun-dried tomatoes in olive oil for added richness and ease of blending. You can find these in the canned vegetable aisle or near the pasta sauces in most grocery stores. If you're in a pinch, fresh tomatoes can work, but you'll need to cook them down first to get rid of excess moisture. Sun-dried tomatoes are like the raisins of the tomato world-small but mighty!
- Basil Paste (or Fresh Basil) - A fresh, aromatic flavor that pairs perfectly with tomatoes. Basil paste is convenient and found in the produce section, but fresh basil is always a winner if you have it. Check the produce section for fresh basil or the refrigerated herb area for basil paste. Dried basil can be used in a pinch, but you'll need to use less since it's more concentrated. Your kitchen will smell like an Italian pizzeria in no time!
- Cottage Cheese (Full Fat) - Cottage cheese gives this flatbread a creamy texture and boosts the protein content. Full-fat cottage cheese is best for richness and texture. Grab it from the dairy section of your grocery store. Make sure to pick a high-quality brand with minimal added ingredients. Remove any moisture on top before adding to the blender. Ricotta cheese or even Greek yogurt can work if you don't have cottage cheese. Silken tofu could be fun to experiment with for a vegan option. Cottage cheese is literally the secret weapon that'll keep your flatbread sneakily healthy!
- Eggs - The binding agent, holding all the ingredients together and giving the flatbread a nice lift - plus more protein! Free-range or organic eggs are preferred for their richer flavor. You could use flax eggs if you're looking for a vegan option, but the texture might differ.
How to Make Tomato Basil Cottage Cheese Flatbread
Steps: Blend → Spread onto baking sheet → Bake
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1. Blend all ingredients
Add sun dried tomatoes, basil paste, cottage cheese (without excess moisture), and eggs to a blender. Blend on high until smooth - just blended. There should still be some flecks of tomato and basil. If you over blend, it will be too thick and may not bake properly. It should pour like pancake batter.
2. Spread onto Baking Sheet
Prepare tray: Line a 18 x 13 in (45 x 33 cm) baking sheet with parchment paper. Spread the cottage cheese mixture evenly onto the baking sheet, but not too thick. About ½ inch thickness should bake evenly and thoroughly.
3. Cool and Cut Into Squares
Cool: Allow the flatbread to cool properly (about 10 minutes) right out of the oven or else it will fall apart. This step is important. Don't skip it! Cut into squares, then serve with your favorite sandwich fixings, or eat as a snack.
Frequently Asked Questions
- Can I use low-fat cottage cheese instead of full-fat? While you can use low-fat cottage cheese, the full-fat version adds a richer texture and flavor. Low-fat cottage cheese might result in a slightly drier flatbread.
- Can I make this flatbread ahead of time? Absolutely! You can bake the flatbread, let it cool completely, and then store it in the refrigerator for up to 3 days. Reheat it in the oven or a toaster oven for the best texture.
- Can I freeze the flatbread? Yes, you can! After baking and cooling, cut the flatbread into slices and freeze them in an airtight container. When you're ready to enjoy, reheat in the oven directly from frozen.
- What can I use if I don't have a blender? A food processor or immersion blender works just as well. If you're in a pinch, you can finely chop the sun-dried tomatoes and basil, and whisk the mixture by hand, though the texture will be chunkier.
- Is there a vegan version of this recipe? While I'm no vegan expert, you could experiment with vegan substitutes like flax eggs and blended silken tofu. The texture and flavor might be slightly different.
- How do I prevent the flatbread from falling apart? Ensure that the cottage cheese is not too watery (remove the layer of moisture off the top) and avoid over blending the mixture. Over blending can make the batter too thick, and excess moisture can prevent it from setting properly. Also, make sure to let the flatbread cool for at least 10 minutes before slicing. This allows it to set properly and makes it easier to cut into clean slices.
- Can I use fresh tomatoes and basil instead of sun-dried tomatoes and basil paste? Yes, you can use fresh ingredients. Just be sure to cook down the tomatoes to remove excess moisture and finely chop the basil. The flavor will be fresher, though the texture might be a bit different.
- What can I serve with this flatbread? This flatbread pairs wonderfully with a fresh salad, a bowl of soup, or as a base for your favorite keto-friendly sandwich ingredients.
- How thick should I spread the mixture on the baking sheet? Aim for about ½ inch thickness to ensure even baking. Spreading it too thick can lead to undercooked centers, while too thin might make it too crispy.
- What if my flatbread turns out too thick or too thin? No worries! If it's too thick, you can bake it a bit longer, checking for doneness. If it's too thin, enjoy it as a crispy flatbread or use it as keto-friendly crackers.
Try these other high-protein meal options:
- 10 Quick & Easy High Protein Breakfast Ideas That Aren't All Eggs
- 50 High Protein Snack Ideas to Keep You Satisfied and Energized
- 30 High Protein Zero Carb Foods: Brands and Preparation Tips
- 51 High Protein Meal Prep Ideas You'll Keep Making
Recipe
Tomato Basil Cottage Cheese Flatbread
Ingredients
- 3 sun dried tomatoes , in olive oil
- 2 tablespoon basil paste , or fresh basil
- 1 cup cottage cheese (full fat)
- 2 large eggs
Instructions
- Preheat oven to 350°F (177°C).
- Blend sun dried tomatoes, basil paste, cottage cheese, and eggs in a blender on high until smooth. (Note 1)
- Prepare tray: Line a 18 x 13 in (45 x 33 cm) baking sheet with parchment paper.
- Spread cottage cheese mixture onto the baking sheet. (Note 2)
- Bake for 40-45 minutes until browned and puffed up.
- Cool for 10 minutes. Cut into slices. (Note 3)
Olivia Wyles says
I made this for lunch as a wrap. It was so delicious!