Prawn Cocktail Canapes

2 tbs good-quality low-fat mayonnaise
1 tbs low-fat Greek yoghurt
1/4 cup (60ml) tomato sauce (ketchup)
1 tbs lemon juice, plus lemon wedges to serve
1/2 iceberg lettuce
18 round wafer crispbreads (we used Falwasser crispbreads – see note)
18 small cooked prawns, peeled, deveined
18 flat-leaf parsley leaves

Step 1: For the cocktail sauce, whisk together mayonnaise, yoghurt, tomato sauce, lemon juice and some sea salt and freshly ground black pepper in a bowl. Taste and adjust to your liking. Set aside.

Step 2: Take the greenest leaves from the iceberg lettuce, roll them up and thinly slice into shreds.

Step 3: To serve, top each crispbread with a tiny smear of cocktail sauce, a good pinch of shredded lettuce and a prawn. Drizzle with remaining cocktail sauce, top with a parsley leaf and serve with lemon wedges.


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.