Cottage Cheese Flatbread with Pesto (Print)

High-protein cottage cheese flatbreads with basil pesto and cherry tomatoes, savory bites ready in 30 minutes.

# 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)

# Directions:

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 one will believe the pillowy flatbread is mostly cottage cheese—consider that your little secret.
  • It’s quicker than real bread but satisfying enough for dinner or a generous snack.
02 -
  • Skipping the blend leaves gritty curds in your flatbread—immersion blender is your ally here.
  • Read your pesto’s label for hidden ingredients if you’re cooking for anyone with nut allergies.
03 -
  • Let your flatbread cool a few minutes before topping so the pesto doesn’t slide right off.
  • A bit of good olive oil drizzled at the end makes everything shimmer and taste brighter.
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