Cottage Cheese Flatbread with Pesto (Printer View)

High-protein cottage cheese flatbread topped with basil pesto and cherry tomatoes; quick, easy, and satisfying.

# Components:

→ 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)

# Method:

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 -
  • No dough kneading, just an easy blend and bake – your secret shortcut to fresh flatbread.
  • The protein punch keeps you fueled without any food coma, making it my go-to for busy lunches.
02 -
  • I once hurried and skipped the parchment—major mistake, as the bread welded itself to the tray.
  • Sifting the flour first makes the blend smoother and avoids floury bits in the finished bread.
03 -
  • Use a silicone spatula to spread the batter—it glides better than a spoon and keeps things even.
  • Letting the flatbread cool just for a handful of minutes keeps the pesto vivid and prevents sogginess.
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