Cottage Cheese Flatbread with Pesto (Printable)

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

# Ingredient List:

→ Flatbread

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 2 large eggs
03 - 1/4 cup all-purpose flour (substitute gluten-free or chickpea flour to make gluten-free)
04 - 1/4 teaspoon fine 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 cheese (optional)

# How-to Steps:

01 - Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Combine the cottage cheese, eggs, flour, salt, garlic powder and baking powder in a bowl and blend until smooth using a food processor or an immersion blender.
03 - Divide the batter into two equal portions and spread each into an oval about 1/4 inch thick on the prepared tray, leaving space between them.
04 - Bake for 18 to 20 minutes, or until edges are golden and the flatbreads are set in the center.
05 - Remove from the oven and let the flatbreads rest on the tray for a few minutes to cool slightly and firm up.
06 - Spread 2 tablespoons of pesto over each flatbread, distribute the halved cherry tomatoes on top, season with freshly ground black pepper and sprinkle with Parmesan if using.
07 - Garnish with fresh basil, slice into portions and serve warm as a snack or light meal.

# Expert Hints:

01 -
  • It’s practically foolproof, yet it dazzles your taste buds like something much fancier.
  • You’ll love the contrast of fluffy, protein-packed bread with bright, fresh toppings—it’s become my go-to for impressing unexpected guests.
02 -
  • Once I skipped lining the tray—the flatbread glued itself down, so don’t skimp on parchment paper.
  • Letting the flatbread cool slightly before topping prevents soggy results and keeps everything vibrant.
03 -
  • Blending the cottage cheese to absolute smoothness makes all the difference—lumps can lead to uneven baking.
  • Don’t top until the flatbread cools a few minutes—otherwise the cheese will puddle and the pesto might lose its punch.
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