Here are a few ideas to accompany your Whole Creation Pizza. Easy to prepare and delicious to eat, these simple ideas are healthy and enjoyable.

Greek Salad 


  • 1 Baby gem or small cos lettuce

  • 4 Tomatoes cut into chunks

  • 1 Small cucumber sliced

  • 1 Red onion sliced into rounds

  • 20 Black stoned olives

  • 150g Feta cheese cut into cubes

  • Leaves from 2 sprigs of oregano or 2-3 tbsp dried oregano

  • A generous splash of olive oil

  • A generous squeeze of the juice from a lemon



Sweet Potato Wedges


  • 3 Small sweet potatoes cut lengthways into wedges

  • Olive oil

  • 1 Tsp paprika

  • Toss the wedges in the oil and paprika roast for 35 – 40 mins



Mixed Bean Salad – combine the following and stir in the dressing


  • 1 Tin mixed beans such as cannellini, pinto, kidney, soya bean, etc

  • 1 Small tin sweetcorn

  • 1 Large tomato finely chopped

  • Dressing – combine 1-2 tbsp olive oil, 1 clove crushed garlic, 2 tbsp fresh mint, 1 tbsp white wine or cider vinegar, a pinch of salt and pepper



Avocado, Beetroot & Egg Salad – combine the following


  • 2 Medium avocados sliced

  • 4 Medium cooked beetroot cut into chunks

  • 3 Medium eggs cut into quarters

  • 1 Large tomato cut into small chunks

  • 1 Tbsp olive oil

  • 1 -2 Tbsp balsamic vinegar


Vegetable Crudités with Hummus & Tzatziki – chop the following into fingers


  • Celery

  • Carrot

  • Pepper

  • Cucumber

Here are a few ideas to accompany your Gluten Free Cookie dough

Jaime Oliver Dairy Free Vanilla Ice cream



  • 2 vanilla pods 

  • 1 teaspoon vanilla bean paste 

  • 1 x 400 g tin of light coconut milk 

  • 300 ml unsweetened organic soya milk 

  • 165 g agave syrup 



  1. Halve the vanilla pods lengthways, scrape out the seeds, then add to a large bowl, discarding the pods. Add the remaining ingredients and stir well to combine.

  2. Transfer the mixture to an ice cream maker, then churn for 40 minutes, or until smooth, occasionally scraping down the sides with a spatula. Give it a final stir, then transfer the mixture to a large freezer-proof container. Pop in the freezer for around 2 hours, or until set, then serve.

  3. If you don’t have an ice cream maker, place the mixture into a large freezer-proof container and pop it in the freezer. Allow to set for 3 to 4 hours, giving it a good whisk every 30 minutes or so.


Serving Suggestions

Serve a few scoops and crush up the baked cookies, and sprinkle on top.



No-churn, Gluten Free cookie dough ice-cream by The Gluten-Free Blogger



  • 1 tin 397g of condensed milk

  • 600 ml double cream

  • 1 pack Whole Creations gluten-free cookie dough

  • 1 tsp vanilla extract

  • 3 tbsp dulce de leche



  1. Add the condensed milk, double cream and vanilla extra to a large mixing bowl and beat with an electric whisk until thick. It should be quite stiff and a bit like clotted cream.

  2. Chop the cookie dough into chunks and fold into the mixture. Spoon the dulce de leche into the bowl and mix until it swirls. You don't want to mix it in entirely but enough so that there are swirls of it through all the ice-cream mixture.

  3. Spoon into a loaf tin, cover with cling film and freeze for a couple of hours until solid.


Recipe Notes

For best 'scooping', remove from the freezer about 10 minutes before serving.

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Wholecreations Ltd
Brightwell Grange
Britwell Road


Tel: +44 (0) 1628 603114


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