Ingredients

• 2 cups (450 g) cottage cheese (full-fat or low-fat)
• 4 large eggs
• ½ cup (50 g) grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• ½ teaspoon salt (optional; cottage cheese and Parmesan are already salty)
• 1 tablespoon olive oil (optional, for richer flavor)
• 1 teaspoon baking powder (optional, for a slightly fluffier texture)

Optional Mix-Ins

• 1 tablespoon chopped fresh parsley
• 1 teaspoon red pepper flakes
• ½ teaspoon smoked paprika
• ½ cup shredded mozzarella

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Instructions

Step 1

Preheat oven to 350°F (175°C).

Step 2

Line a 9×13-inch baking sheet or pan with parchment paper.

Lightly grease the parchment with cooking spray or olive oil.

Step 3

Add to a blender:

• Cottage cheese
• Eggs
• Parmesan
• Garlic powder
• Onion powder
• Italian seasoning
• Pepper
• Salt
• Olive oil
• Baking powder (optional)

Blend for 45–60 seconds until completely smooth.

Step 4

Pour onto the prepared pan.

Spread evenly to about ¼-inch thick.

Sprinkle extra Italian seasoning or black pepper over the top if desired.

Step 5

Bake for 30–40 minutes, until:

• Golden brown
• Firm in the center
• Edges are crispy

Step 6

Cool for 10 minutes before slicing.

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Nutrition (Approximate)

Makes 8 servings

Per serving:

• Calories: 135
• Protein: 13 g
• Carbohydrates: 3 g
• Fat: 8 g
• Fiber: 0 g
• Sugar: 2 g

Nutrition will vary depending on the brands of cottage cheese and cheese used.

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Storage

Refrigerator

• Store in an airtight container for up to 5 days.

Freezer

• Freeze for up to 2 months.
• Separate slices with parchment paper.

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Reheating

• Oven: 350°F for 5–8 minutes
• Air fryer: 350°F for 3–5 minutes
• Microwave: 20–30 seconds (softens the texture)

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Serving Ideas

• Sandwich bread
• Pizza crust
• Garlic bread
• Breakfast toast with eggs
• Wrap substitute
• Dip into marinara or soup
• Serve with hummus
• Top with avocado and tomatoes

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Frequently Asked Questions

Q: Can I use low-fat cottage cheese?
Yes. Full-fat gives a richer flavor, but low-fat works well too.

Q: Can I make it without Parmesan?
Yes. You can substitute shredded mozzarella, cheddar, or another firm cheese, though the texture and flavor will change slightly.

Q: Can I use a food processor instead of a blender?
Yes. Blend until the mixture is smooth.

Q: Why is my bread watery?
Some cottage cheese brands contain more liquid. If needed, drain excess liquid before blending.

Q: Can I make it thicker?
Yes. Use a smaller baking pan for a thicker bread, but increase the baking time by about 5–10 minutes.

Q: Is it gluten-free?
Yes, as long as all ingredients (including seasonings) are certified gluten-free.

Q: Is it keto-friendly?
Yes. It’s naturally low in carbohydrates.

Q: Can I add vegetables?
Yes. Finely chopped spinach, roasted peppers, onions, or herbs work well. Avoid adding too many watery vegetables.

Q: How do I know when it’s done?
The top should be golden brown, the edges slightly crisp, and the center should not jiggle when the pan is gently shaken.