Yoghurt Flatbread with
Collagen Pesto

Gut Smarter

Made with extra virgin olive oil and added collagen, this flatbread recipe is as great for your tastebuds as it is your gut.

Opt for extra virgin olive oil (EVOO) over an olive oil blend. EVOO is unrefined and cold pressed to maintain nutrient quality, whereas blends are mixed with low quality, highly refined oils and are lower in polyphenols and antioxidants like vitamin E.

Refined sugar-free | Serves 4 

Ingredients for the yoghurt flatbread: 

• ¾ cup organic Greek yoghurt 
• 1 cup spelt flour 
• 1 teaspoon baking powder 
• ½ tsp salt 

Ingredients for the collagen pesto: 

• 1 + ¼ cup fresh basil 
• 2 tsp minced garlic: or garlic cloves (optional)
• ¼ cup grated organic parmesan cheese
• ¼ cup extra virgin olive oil 
• 1 scoop Collagen Restore 
• Squeeze of lemon juice 
• Pinch of salt and pepper 

Ingredients for the garlic yoghurt:

• 2 tbsp organic Greek yoghurt 
• ½  tsp minced garlic 
• ½ tsp dried oregano 
• Pinch of salt and pepper 
• Squeeze of lemon 

Ingredients for the balsamic tomatoes: 

• ½ cup quartered cherry tomatoes 
• 2 tsp organic balsamic vinegar 
• Pinch of salt 
• 2 tsp semi-dried basil 

Method:

1. Make the dough: Add all the yoghurt flatbread ingredients to a small bowl. Mix with a spatula to combine. Once resembling a dough, lay it onto a floured surface and knead for 5 minutes or until it is smooth on the surface. Set aside to rest for 10 minutes. 
2. Make the garlic yoghurt: Add all the garlic yoghurt ingredients to a small bowl. Mix well to combine and set aside in the fridge. 
3. Make the balsamic tomatoes: Add all the balsamic tomato ingredients to a small bowl. Mix well to combine and set aside in the fridge to macerate. 
4. Make the pesto: To a high-speed blender or food processor, add all the collagen pesto ingredients and blend on high until smooth. You may have to scrape down the edges of the blender/ food processor every so often. Pour into a dish or jar and set aside. 
5. Cook the flatbread: Once the dough has rested, cut it into two even sizes and roll it into two balls. Flour the surface and a rolling pin and roll out until your desired thickness and shape. Heat a large frying pan to medium heat with olive oil and place the flatbread on. Cook until it slightly rises or pockets of air start to form and flip - approximately cooking 2 minutes on each side. Repeat with the second ball. 
6. Assemble the flatbread: Start with the garlic yoghurt, a little pesto and then the tomatoes. Add more pesto and basil if desired, using up all the condiments until both flatbreads are topped. Slice, dig in and enjoy immediately!