Breakfast just got a serious upgrade with these foldable, protein-packed Breakfast Pizza Wraps. Made with a cottage cheese crust, they’re low in carbs, loaded with flavor, and perfect for a satisfying start to the day. I love how easy they are to whip up and how customizable they can be, especially when I want something that feels indulgent but is still packed with nutrients.

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorites: pizza and breakfast. It’s low in carbs, high in protein, and gluten-free, thanks to the almond flour and cottage cheese base. The wraps are foldable, making them perfect for meal prep or on-the-go mornings. Plus, I can change up the fillings based on whatever I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup cottage cheese
• 1 cup almond flour
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded mozzarella cheese
• 1/2 cup diced bell peppers
• 1/2 cup cooked and crumbled breakfast sausage
• 1/4 cup chopped green onions
• 1/2 cup pizza sauce

Directions

1. I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
2. In a large bowl, I mix together the cottage cheese, almond flour, egg, garlic powder, onion powder, salt, and pepper until everything is smooth and combined.
3. Then I fold in the mozzarella, diced bell peppers, sausage, and green onions to evenly distribute all the fillings.
4. I spoon the mixture onto the baking sheet and shape it into wrap-sized rounds.
5. I bake for about 20–25 minutes, until the wraps are golden and set enough to fold and hold fillings.

Servings and timing

This recipe makes about 4 wraps.

• Prep Time: 10 minutes
• Bake Time: 25 minutes
• Total Time: 35 minutes

Variations

When I want to switch things up, I love playing with the fillings:

• Swap out the sausage for turkey bacon or chopped mushrooms for a vegetarian version.
• Add chopped spinach, black olives, or sun-dried tomatoes for a Mediterranean twist.
• Use cheddar or provolone instead of mozzarella for a different flavor profile.
• Spread pesto instead of pizza sauce for a bold, herby base.

Storage/Reheating

I store any leftover wraps in an airtight container in the fridge for up to 3 days. When I’m ready to eat, I reheat them in the oven at 350°F (175°C) for about 5–7 minutes or until warmed through. They also reheat well in the air fryer for a crispier finish.

FAQs

How do I keep the wraps from sticking to the baking sheet?

I always use parchment paper to line the baking sheet. It keeps the wraps from sticking and makes cleanup easier.

Can I freeze these wraps?

Yes, I can freeze them once they’re baked and cooled. I wrap each one individually in parchment and store them in a freezer bag. To reheat, I bake straight from frozen at 350°F for about 10–12 minutes.

Are these wraps keto-friendly?

Absolutely. With just 10g of net carbs per wrap, they fit perfectly into a low-carb or keto lifestyle.

Can I make the batter ahead of time?

I recommend baking them right after mixing for the best texture. However, I can prep the chopped ingredients and mix the dry ingredients ahead to save time.

What’s the texture of the cottage cheese crust like?

It turns out soft but firm enough to fold, with a cheesy, savory flavor. I find it satisfying and a great alternative to bread or tortillas.

Conclusion

These Breakfast Pizza Wraps with a cottage cheese crust are my go-to for a delicious, filling breakfast that doesn’t skimp on flavor or nutrition. They’re easy to make, endlessly adaptable, and a total crowd-pleaser. Whether I’m meal prepping for the week or making a weekend brunch, this recipe always hits the spot.

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