Cottage Cheese Flatbread with Pesto (Printable version)

High-protein cottage cheese flatbreads baked golden, topped with basil pesto, cherry tomatoes and fresh basil.

# Ingredient List:

→ Flatbread

01 - 1 cup (225 g) cottage cheese (full fat or low fat)
02 - 2 large eggs
03 - 1/4 cup (30 g) all-purpose flour (or gluten-free alternative)
04 - 1/4 tsp salt
05 - 1/4 tsp garlic powder
06 - 1/2 tsp baking powder

→ Toppings

07 - 4 tbsp prepared basil pesto
08 - 1 cup cherry tomatoes, halved
09 - Fresh basil leaves, for garnish
10 - Freshly ground black pepper, to taste
11 - 1 tbsp grated parmesan (optional)

# How-To Steps:

01 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
02 - In a medium bowl, blend cottage cheese, eggs, flour, salt, garlic powder, and baking powder until smooth (use a food processor or hand blender for best results).
03 - Divide the batter into two portions and spread each into an oval, about 1/4-inch (0.5 cm) thick, onto the lined tray.
04 - Bake for 18–20 minutes, or until the edges are golden and the flatbread is set.
05 - Remove from oven and let cool slightly.
06 - Spread 2 tbsp pesto over each flatbread. Top with halved cherry tomatoes and sprinkle with black pepper and optional parmesan.
07 - Garnish with fresh basil, slice, and serve warm.

# Expert Advice:

01 -
  • Nobody expects a protein-loaded flatbread to be this fluffy, golden, and flavorful.
  • The pesto and tomatoes add a juicy, herbaceous punch that sings of summer, no matter the season.
02 -
  • Once, I under-blended the cottage cheese and got a bumpy batter—smoothness really makes or breaks it.
  • Baking directly on the tray instead of parchment leads to stubborn sticking, so line up every time.
03 -
  • Blending the batter until completely smooth makes the crust dramatic and airy instead of heavy.
  • Adding a sprinkle of flaky salt over the warm flatbread right before serving amps up every other flavor.
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