# What You’ll Use:
→ Flatbread
01 - 1 cup cottage cheese (full-fat or low-fat)
02 - 2 large eggs
03 - 1/4 cup all-purpose flour (or certified gluten-free flour blend)
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:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a medium bowl or food processor, combine cottage cheese, eggs, flour, salt, garlic powder and baking powder; blend until a smooth batter forms. A food processor or hand blender gives the creamiest texture.
03 - Divide the batter into two equal portions and spread each portion into an oval about 1/4 inch thick on the prepared baking sheet.
04 - Bake the flatbreads for 18 to 20 minutes, or until the edges are golden and the centers are set.
05 - Remove the tray from the oven and let the flatbreads rest on the sheet for 2–3 minutes to firm slightly.
06 - Spread 2 tablespoons of pesto over each flatbread, distribute the halved cherry tomatoes on top, and season with freshly ground black pepper; sprinkle with grated Parmesan if desired.
07 - Finish with fresh basil leaves, slice into wedges or serve whole, and present warm.
