Looking for a quick and versatile bread option? This cottage cheese bread is not only high in protein but also low in carbs — perfect for wraps or as a pizza base! With just two simple ingredients, you can whip up a delicious, fluffy treat that’s ready in no time. Perfect for busy nights or lunchboxes!

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Easy 2-Ingredient Cottage Cheese Bread

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A flourless, high-protein, low-carb bread made with just cottage cheese and eggs. Soft, tender, and incredibly versatile for wraps, pizza bases, or snacks.

Author: Chef Sally

Ingredients

Scale

2 large whole eggs
1 cup cottage cheese full-fat, reduced-fat, or fat-free; low-sodium preferred
0.75 tsp garlic powder optional
1 tsp Italian seasoning optional
1 pinch dried oregano optional, for topping

Instructions

Preheat your oven to 350°F (175°C).
Add the cottage cheese and eggs to a blender or food processor. If using, add garlic powder and Italian seasoning. Blend until completely smooth with no lumps remaining, about 30 to 60 seconds.
Line a baking sheet with parchment paper and coat it lightly with cooking spray.
Pour the blended mixture onto the prepared baking sheet and use the back of a spoon or spatula to spread it evenly into your desired shape. For a thicker loaf-style result, pour the batter into a small parchment-lined loaf pan instead.
Sprinkle oregano or additional seasoning on top if desired. Bake for 30 to 35 minutes for thin flatbread, or up to 50 minutes for a thicker loaf, until golden brown and edges look fully set.
Remove from the oven and transfer to a wire rack. Let cool completely before peeling off parchment or cutting.

Notes

For crispier bread, extend baking time by 5 to 10 minutes. Always use parchment paper coated with cooking spray to prevent sticking. To freeze, place parchment between individual portions and store in an airtight bag for up to one month. Reheat in a toaster oven at 350°F for best texture.