Cottage Cheese Flatbread with Pesto (Printer-Friendly)

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

# What You'll Need:

→ Flatbread

01 - 1 cup cottage cheese (full‑fat or low‑fat)
02 - 2 large eggs
03 - 1/4 cup all‑purpose flour (or gluten‑free blend)
04 - 1/4 teaspoon salt
05 - 1/4 teaspoon garlic powder
06 - 1/2 teaspoon baking powder

→ Toppings

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

# Method:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - In a bowl or food processor, blend the cottage cheese, eggs, flour, salt, garlic powder and baking powder until you obtain a smooth, homogenous batter.
03 - Divide the batter into two equal portions and spread each into an oval about 1/4 inch thick on the prepared sheet, leaving space between them.
04 - Bake the ovals for 18 to 20 minutes, or until the edges turn golden and the centers are firmly set.
05 - Remove the flatbreads from the oven and allow them to rest for a few minutes so they firm up slightly before topping.
06 - Spread 2 tablespoons of pesto over each flatbread, arrange the halved cherry tomatoes on top, season with black pepper and, if using, sprinkle with grated Parmesan.
07 - Finish with fresh basil leaves, slice into portions, and serve warm as a snack or light meal.

# Expert Suggestions:

01 -
  • You won’t believe how a few pantry staples and leftover cottage cheese turn into a golden, pillowy flatbread.
  • This is the kind of protein-packed snack that’s as fun to make as it is to eat, and adaptable for any occasion.
02 -
  • If you skip blending the cottage cheese, the flatbread bakes up lumpy and falls apart—trust me, I learned this chasing rogue curds around the tray.
  • Let the finished bread cool a minute before topping, or the pesto can melt right through and get a bit oily.
03 -
  • If your flatbread edges brown too fast, try lowering the oven rack on your next batch.
  • For the best texture, don’t overbake—you want the middle just set and still moist.
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