Cottage Cheese Flatbread with Pesto (Printable)

High-protein cottage cheese flatbread topped with pesto and cherry tomatoes; ready in 30 minutes.

# What You 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)

# 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 -
  • Your friends will never guess there's cottage cheese in the base, but they'll love the tangy richness.
  • This flatbread has become my favorite last-minute snack because it takes barely any time or effort.
02 -
  • I once forgot the baking powder and ended up with flatbread more pancake than bread, so definitely double-check your ingredients.
  • Waiting for the flatbread to cool slightly before adding pesto keeps it from turning soggy and lets the flavors pop.
03 -
  • Don’t skip lining your tray—parchment keeps the flatbread from sticking (I learned the hard way one rushed morning).
  • Blending just a minute longer than you think you need is my little secret for a super-smooth, light crumb.
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