Golden flatbread, creamy cottage cheese topping, and fresh herbs — your new go-to high-protein comfort bake.
Recipe Overview
- Servings: 6
- Prep Time: 25 minutes
- Cook Time: 15–18 minutes
- Total Time: ~45 minutes
- Protein: ~18–22g per serving
- Calories: ~280–310 kcal per slice
- Category: High-Protein, Snack, Appetizer, Light Meal
- Diet: Vegetarian-friendly
- WW Points: Approx. 5–7 per slice (depending on toppings & dough used)
Ingredients
For the Flatbread Dough:
- 2 ½ cups all-purpose flour (or whole wheat for a fiber boost)
- ¾ cup plain Greek yogurt (unsweetened, 2% or full-fat)
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ to ½ cup lukewarm water (adjust for consistency)
For the Cottage Cheese Topping:
- 1 ½ cups cottage cheese (full-fat or low-fat)
- ½ cup shredded mozzarella (optional, for extra melt)
- 2 garlic cloves, minced
- ½ teaspoon crushed red pepper (optional)
- 1 tablespoon fresh chopped parsley or dried Italian herbs
- Salt and black pepper to taste
- Optional: drizzle of olive oil or garlic butter
Instructions
Step 1: Make the Dough
- In a large mixing bowl, combine the flour, salt, and baking powder.
- Add in Greek yogurt and olive oil. Mix using a spatula or your hands.
- Gradually pour in water and knead into a soft dough. It should be smooth but not sticky.
- Cover with a damp towel and let rest for 15–20 minutes.
Chef’s Tip: Resting the dough relaxes the gluten and makes it easier to roll.
Step 2: Prep the Cottage Cheese Topping
- In a medium bowl, combine the cottage cheese, minced garlic, and herbs.
- Add salt, pepper, and optional red chili flakes.
- Stir well. For a creamier texture, lightly mash with a fork or pulse in a food processor.
- Fold in mozzarella if using.
Note: You can mix in chopped spinach or sautéed mushrooms for extra fiber and flavor.
Step 3: Assemble & Cook
- Preheat oven to 475°F (245°C). Place a pizza stone or baking tray inside to heat.
- Divide the dough into 2–3 equal portions.
- Roll out each ball into a flat oval or circle (about ¼ inch thick).
- Place rolled dough on parchment paper.
- Spread the cottage cheese mixture generously across the top.
- Slide onto the preheated baking tray or stone and bake for 12–15 minutes, or until:
- Edges are golden brown
- Cheese is bubbling
- Bottom is lightly crisp
Optional: Broil for 1–2 minutes for extra browning on top.
Step 4: Serve
- Remove flatbread from the oven.
- Garnish with fresh herbs, a drizzle of garlic butter, or chili oil.
- Slice and serve warm.
Perfect with:
- Tomato basil soup
- A fresh arugula salad
- Or your favorite dipping sauce (garlic yogurt, tzatziki, etc.)
Storage Tips
- Fridge: Store leftover slices in an airtight container for up to 3 days.
- Freezer: Wrap slices individually in parchment, freeze up to 1 month.
- Reheat: Warm in oven or air fryer at 375°F for 5–7 minutes for best texture.
Variations
1. High-Protein Boost:
- Mix in 1 scoop unflavored whey protein isolate into the dough (reduce flour slightly).
- Add cooked shredded chicken, turkey, or tuna on top.
2. Low-Carb Version:
- Swap all-purpose flour for almond flour (with xanthan gum and egg binding).
- Use riced cauliflower crust or keto flatbread base.
3. Vegan Version:
- Use vegan cottage cheese (store-bought or tofu-based).
- Add nutritional yeast for cheesy flavor.
Why This Flatbread Works
✔️ Balanced Macros
- Cottage cheese adds protein without excess fat.
- Yogurt dough is lighter than traditional pizza crusts.
✔️ Crave-Worthy Texture
- Crispy base with creamy topping and herby finish.
✔️ Minimal Ingredients, Maximum Flavor
- Pantry staples + protein = power meal in under an hour.
Nutrition Breakdown (Per Slice, 1/6 of recipe)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 20g |
| Carbohydrates | 26g |
| Fat | 12g |
| Fiber | 1.5g |
| Sugar | 2g |
| Sodium | 320mg |
Note: Values may vary based on ingredient brands and portion size.
💡 Substitution Tips
| Ingredient | Substitute Ideas |
|---|---|
| Greek Yogurt | Sour cream, dairy-free yogurt |
| Cottage Cheese | Ricotta, blended tofu, vegan cheese |
| Flour | Whole wheat, oat flour, almond flour |
| Mozzarella | Cheddar, gouda, or vegan shreds |
| Garlic | Garlic powder or roasted garlic |
Personal Story
“This flatbread recipe was born on a lazy Sunday when all I had in the fridge was a tub of cottage cheese and a craving for pizza. I whipped up a quick yogurt dough, threw on some garlic and herbs, and the result? Pure cheesy joy. Even my cheese-skeptic husband went back for seconds — and now it’s a weekly staple. Bonus: my toddler loves it cold the next day!”
Serving Suggestions
- Serve as an appetizer at game nights
- Use as a base for veggie pizza with tomatoes, olives, and red onion
- Cut into mini slices for party platters
FAQs
Q: Can I use store-bought naan instead of making the dough?
A: Absolutely! Just reduce baking time to 8–10 minutes.
Q: My flatbread isn’t crisping — what should I do?
A: Make sure the oven and baking surface are preheated fully.
Q: Can I meal prep this?
A: Yes! Bake, cool, and freeze. Reheat when ready.
Q: Is this kid-friendly?
A: 100%! Omit chili flakes if sensitive to spice.