Cottage Cheese Flatbread with Pesto (Print view)

High-protein cottage cheese flatbreads topped with pesto, cherry tomatoes and basil — quick savory bites.

# What You'll Need:

→ 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)

# Cooking 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 Ideas:

01 -
  • You can whip up these flatbreads in half an hour with just a handful of staples you probably already have.
  • The protein boost from cottage cheese keeps you genuinely satisfied without sacrificing flavor or crunch.
02 -
  • If you use grainy cottage cheese and skip the blending step& the flatbreads end up lumpy and won&039;t hold together well.
  • Letting the breads cool a couple minutes before topping helps keep them crisp and avoids soggy patches under the pesto.
03 -
  • Blending cottage cheese until silky is the single step that ensures a perfect crumb and avoids rubbery bits.
  • Sprinkling parmesan straight from the oven makes it melt in dreamy little pockets rather than just sitting on top.
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