Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

No images found!
Try some other hashtag or username

Lunchbox friendly, gluten free pizza slice with cauliflower flour!!

Ridiculously excited to be sharing this with you all – Pom Pom Paddock’s new Cauliflower Flour has launched and I’ve been the lucky duck in the kitchen playing with different recipes leading up to it! Pom Pom Paddock Cauliflower Flour is 100% plant based, gluten free, 1 for 1 swap for regular flour with the bonus benefits of beautiful nutrients like magnesium, iron, potassium, calcium and fibre too. It works wonderfully in both sweet and savoury dishes because the flavour is neutral.

If you love popping something a little different in your kids lunchbox then this Pizza Slice which tastes fab AND has abundant nutrition is for you. I’ll be whipping up some more scrumptious recipes with Pom Pom in the coming weeks too so stay tuned.

 

LUNCHBOX FRIENDLY, GLUTEN FREE PIZZA SLICE WITH CAULIFLOWER FLOUR

Gluten Free : Vegetarian

Serves 12

Ingredients:

1/3 cup (85ml) extra virgin olive oil

2 free range eggs

1/3 cup (85ml) milk

1 tablespoon tomato paste

1 1/2 cups (240g) POM POM PADDOCK CAULIFLOWER FLOUR MIX

1 1/2 teaspoons baking powder

1/2 cup (80g) grated mozzarella

1/2 cup (70g) grated parmesan cheese

150g cherry tomatoes, cut into quarters

1 teaspoon dried oregano
1 1/2 tablespoons pesto (more if your family loves it!)

Optional: 1/3 cup olives

Preheat oven to 180C and line a 15X24cm rectangular baking dish with greaseproof paper. In a medium sized bowl whisk together oil, eggs, milk and tomato paste. In a separate bowl mix together POM POM PADDOCK CAULIFLOWER FLOUR MIX, baking powder, cheeses, tomatoes and oregano. Add the wet ingredients to the dry ingredients and mix again. Pour half into the lined tin, dollop some pesto around the dish and repeat. Place in the oven to cook for 40-45 minutes. Cool in dish for 20 minutes, slice and serve.

+ This is a partnered post with Pom Pom Paddock, all thoughts and opinions expressed are the authors own.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

No Comments

Post a Comment