Chicken Bacon Ranch Cottage Cheese Flatbread

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This easy Chicken Bacon Ranch Cottage Cheese Flatbread features a high-protein cottage cheese crust topped with savory chicken, crispy bacon, red onion, and melty Italian cheese, all drizzled with a creamy pesto ranch. It comes together quickly with simple ingredients, and it’s officially my new favorite weeknight meal.

Contents (show)

Why You’ll Love this Cottage Cheese Flatbread:

Protein-Packed – Thanks to the cottage cheese crust, this flatbread is both hearty and nourishing.
Quick & Easy – Simple ingredients and minimal prep make it perfect for busy weeknights. Start to finish, this recipe comes together in about 30 minutes.
Bursting with Flavor – Savory chicken, crispy bacon, melty cheese, and creamy pesto ranch? Yes, please.

cottage cheese flatbread with chicken bacon and pesto ranch

Cottage Cheese Flatbread Ingredients:

Cottage Cheese – The base of the crust, once baked, creates a soft yet sturdy foundation with a boost of protein. I LOVE Good Culture Cottage Cheese!
Egg – Added to the cottage cheese and helps hold the crust together.
Parmesan – Adds a salty, umami flavor that complements the cottage cheese and helps the crust crisp up nicely.
Italian Seasoning – A blend of herbs (like basil, oregano, and thyme) that infuses the crust with a savory, aromatic flavor.
Garlic Powder – Adds a mild, warm garlic flavor without being overpowering.
Shredded Italian Cheese – A mix of cheeses (typically mozzarella, provolone, and sometimes parmesan) that melt beautifully and add richness.
Cooked Chicken – Adds lean protein and texture.
Bacon – Crispy and smoky, it pairs perfectly with the other ingredients.
Red Onion – Thinly sliced for a sharp, slightly sweet flavor.
Pesto – Offers a burst of herbaceous flavor that brightens up the entire dish.
Ranch Dressing – Creamy and tangy, the base of the dreamy sauce that ties everything together.

Dietary Substitutions & Allergy-Friendly Swaps:

This recipe is naturally: High-protein and gluten-free.
To make it low-sodium: Use a low-sodium ranch dressing, low-sodium cheeses, and opt for unsalted bacon or turkey bacon.
To make it vegetarian: Replace the chicken and bacon with meat-free versions, or omit it all together!
To make it keto-friendly: Skip the ranch dressing and use a low-carb version, and make sure to use a sugar-free pesto.
To make it nut-free: Double check all pre-packaged ingredients to ensure they are nut-free.

how to make cottage cheese flatbread crust

How to Make Chicken Bacon Ranch Cottage Cheese Flatbread:

Preheat the oven to 400°F (200°C).
Prepare the crust: In a bowl, mix together the cottage cheese, egg, grated parmesan, Italian seasoning, garlic powder, and pepper until well combined.
Form the crust: Line a baking sheet with parchment paper and spread the cottage cheese mixture into an oval shape, about ½ inch thick.
Bake the crust: Place the baking sheet in the oven and bake for 20-25 minutes, or until the crust is golden and firm.
Make the pesto ranch: While the crust bakes, mix the ranch dressing and pesto in a small bowl. Set aside.
Add toppings: Once the crust is ready, spread 2 tablespoons of the pesto ranch over the surface. Then, layer on the shredded Italian cheese, cooked chicken, bacon, and red onion.
Final bake: Return the flatbread to the oven and bake for 5-7 minutes, or until the cheese is melted. If you prefer extra crispy toppings, finish under the broiler for a few minutes until golden.
Cool & serve: Allow the flatbread to cool for a few minutes, remove from parchment paper, then slice it up. Top with a drizzle of the remaining pesto ranch before serving.

chicken bacon cottage cheese flatbread with pesto ranch

chicken bacon ranch flatbread with cottage cheese crust

Tips for Making Cottage Cheese Flatbread:

Let the crust cool slightly: Giving it a few minutes out of the oven helps it firm up and release from the parchment more easily.
Customize the toppings: Feel free to swap in your favorite veggies or toppings to make it your own. If ranch isn’t your thing, try BBQ sauce. Or add a bit of hot sauce for a spicy kick.

Make Ahead & Storage:

Make Ahead: This recipe is best made fresh but you can bake the cottage cheese crust up to 2 days in advance. Store it in the fridge, then add toppings and finish baking when you’re ready to eat.
Fridge Storage: Store leftover flatbread in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer (my favorite method) to help crisp the crust back up.
Freezing: While best fresh, you can freeze the baked crust (without toppings) for up to 1 month. Thaw in the fridge overnight, then top and bake as usual.

high protien flatbread with chicken and bacon

Cottage Cheese Flatbread FAQ’s:

Can I use low-fat or nonfat cottage cheese?

Yes! Low-fat and nonfat cottage cheese both work, but full-fat tends to yield a slightly richer, sturdier crust.

Is the crust crispy or soft?

A bit of both! The edges get golden and slightly crisp, while the center stays soft (similar to a cauliflower crust) but holds together well.

Can I make this in an air fryer?

Yes, but be sure to line the basket with parchment and keep the crust a bit thicker. You will need to adjust the cook time slightly, start checking the crust around 10-12 minutes.

What’s the texture like after storing in the fridge?

The crust will soften a bit in the fridge, but reheating in the oven or air fryer helps bring back some of that crispness.

cottage cheese crust chicken bacon flatbread

easy cottage cheese flatbread with chicken and bacon

What to Serve With Cottage Cheese Flatbread:

Tried This Chicken Bacon Ranch Cottage Cheese Flatbread recipe? I’d love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below—your feedback helps others discover this creamy, flavorful dish. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.