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Breakfast for dinner · 27 minutes

Cottage-Cheese Flatbread Breakfast Pizza

A blended cottage cheese and egg batter bakes into a thin, sliceable, high-protein flatbread, which then gets topped like a breakfast pizza with jammy eggs.

Prep
5 min
Cook
22 min
Total
27 min
Serves
2
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VegetarianGluten-freeOvenBlenderStovetop

The cottage cheese flatbread trend is real for a reason. Blend cottage cheese with eggs, spread it thin on parchment, bake it hot, and you get a golden, bendy flatbread with no flour at all. It isn’t pizza dough, and it won’t fool anyone into thinking it is, but it holds toppings, it slices cleanly, and one sheet has more protein than most dinners.

Here it gets breakfast-pizza toppings: mozzarella, cherry tomatoes, baby spinach and a few halved jammy eggs, boiled while the base bakes. Finish with everything bagel seasoning and a drizzle of hot sauce.

The recipe

Cottage-Cheese Flatbread Breakfast Pizza

Prep 5 min · Cook 22 min · Total 27 min · Serves 2

Ingredients

Tap to tick off as you go.

For the flatbread

For the toppings

Method

  1. Step 1: Blend and spread

    Heat the oven to 400°F and line a rimmed baking sheet with parchment. Blend the cottage cheese, 2 eggs, garlic powder, oregano and salt until completely smooth, about 30 seconds. Pour onto the parchment and spread into a thin, even rectangle about 9 by 12 inches.

  2. Step 2: Bake the base

    Bake for 16–18 minutes, until the flatbread is set all over, golden at the edges and lightly browned on top. It should lift from the parchment at the corners.

  3. Step 3: Jam the eggs

    While it bakes, bring a small pot of water to a boil. Lower in the 3 eggs and boil for 6½ minutes, then move to ice water for 2 minutes. Peel and halve.

  4. Step 4: Top and melt

    Scatter the baked flatbread with mozzarella, spinach and tomatoes. Bake for 4–5 minutes more, until the cheese melts and the spinach wilts.

  5. Step 5: Finish and slice

    Arrange the jammy eggs on top, sprinkle with scallions and everything seasoning, and cut into squares. Serve with hot sauce.

Good to know

  • Blend until there are no curds left. Lumpy batter bakes up with wet spots that won’t set.
  • Spread it thin and even. A thick center stays custardy long after the edges are done.
  • Use parchment, not foil or a bare pan. The flatbread sticks hard to anything else.

Swaps

Jammy eggs
A soft scramble made while the base bakes, spooned on after the cheese melts
Mozzarella
Feta or crumbled goat cheese, with a few sliced olives
Spinach and tomatoes
Sautéed mushrooms, roasted red peppers and pickled jalapeños

Questions people ask

What is cottage cheese flatbread?

It’s a flourless flatbread made by blending cottage cheese with eggs, spreading the batter thin on parchment and baking it until set and golden. It’s gluten-free and high in protein.

Why is my cottage cheese flatbread soggy?

Usually it was spread too thick, baked too briefly or made with batter that wasn’t blended smooth. Spread it thin and bake until the top is lightly browned and it releases from the parchment.

Can you make cottage cheese flatbread ahead?

Yes. Bake the base, cool it, and refrigerate it wrapped for up to 3 days, then top and reheat at 400°F for 6–8 minutes.

Get the baby spinach, cherry tomatoes and scallions from a farmer.

This recipe is only as good as what goes in it. Find a farmers market or CSA farm near you, or get a produce box delivered when there’s no market this week.

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