Avocado, Cheese, Tomato and Basil Panini


1 panini roll
1 tablespoon of basil pesto
¼ avocado, sliced
30g Cathedral City Lighter, sliced
3 slices of tomato
4 basil leaves (optional)

Cut the panini roll in half lengthways and spread one half with the pesto. Lay the avocado, cheese and tomato onto the bottom half and place the basil leaves on top. To cook, either position place the top half of the roll on the panini and cook the roll in your panini press or place the open panini under a medium grill for 3-4 minutes until the cheese starts to melts. Toast the top separately and place on the panini. Cut in half and serve straight away with some salad.


Homemade Mini-Pizza



  • 1 batch of gluten-free pizza dough *see note
  • 1/2 cup brown rice flour
  • 1 cup marinara sauce *see note
  • 1 cup pre-cooked meat – I used a mixture of swiss salami and ground bison
  • 1 cup fresh spinach, chopped
  • 1/2 yellow onion, sliced
  • 6 mushrooms, sliced
  • 1/4 cup sun dried tomatoes, chopped
  • 4 basil leaves, chopped


  1. Prepare pizza dough per steps 1-5 on recipe. Preheat oven to 425F, not 400F.
  2. Once your dough is in the bowl, cover with plastic wrap and allow to rise for 20 minutes.
  3. Meanwhile, combine all remaining ingredients except rice flour in a large bowl. Stir to mix and set aside.
  4. Flour your workstation with a bit of the brown rice flour and grab a quarter of the raised dough. Knead for a moment or two in the flour so that the dough doesn’t stick to the counter, or your hands.
  5. Work the dough into a circle, about 8 inches wide so that the dough is 1/4 inch thick. Spoon about 1/2 cup of the veggie mixture onto one half of the circle, leaving room at the ends to seal shut. If there is remaining space, fill before folding over the dough and pressing the corners down with the end of a fork.
  6. Place pizza pop on prepared baking sheet and repeat steps 4 and 5 with remaining dough.