There’s a lot of momentum building amongst nutrition/health enthusiasts about the health benefits of eating foods rich in healthy fats – my favourite and I think the most versatile being the avocado. It’s true – avocados are high in fat, but in particular they are high in mono-unsaturated fats (commonly known as “good fats”), which are an important part of a healthy, balanced diet.

Research has suggested that mono-unsaturated fats improve blood sugar control and insulin levels, decreasing your risk of heart disease and type 2 diabetes. Avocados have zero cholesterol and are ultra-rich in beta-sitosterol which has been proven to reduce bad cholesterol (LDL) in your body by inhibiting cholesterol absorption. They’re high in fibre, about 75% water and also add an unobtrusive, buttery creaminess to both sweet (see my raw chocolate mousse) and savoury dishes from salad dressings to dips to spreads to just eating them on their own with a little vinegar and pepper.

My favourite style of eating is with my hands (see sassy bites catering) and I first made this guacamole pizza for myself as a lunch/dinner meal to snack on at home whilst watching a movie / working, but have since realised that it’s perfect to share and everyone seems to loves it. Apart from the convenience of being able to whip this up really quickly, what I love most about this is the combination of flavours.

Make no mistake – this is essentially just guacamole (guac) and crackers – I’m not breaking any culinary boundaries with this one! But I think what makes this dish a little different is the perfect flavour combos in the crackers – fennel seeds and cheese is one of my all-time favourite combinations (especially in savoury muffins) and smoked paprika gives this vegetarian snack a whack of meatiness. And I love the little kick that the kaffir lime leaves give to the guac. Like most of my recipes, no need to be exact with the quantities.

Serves: Quick and easy snack for a group to serve with drinks, as a share entree for up to 4 or an easy vegetarian finger-food dinner for 1. 



  • 1 large / 2 small firmish avocados – diced/mashed (I prefer them quite firm so they hold their shape when you cut them up instead of mashing them)
  • ½ cup cooked corn kernels (fresh or frozen)
  • ½ red onion – finely diced (or any mild onion will do like green or Asian (red) shallots)
  • 1 clove garlic – peeled and minced
  • 1 tomato – diced, or a handful of cherry tomatoes – cut in half
  • 2 fresh kaffir lime leaves, center stems removed, rolled up and sliced finely
  • juice from 1 lime
  • splash of good quality extra virgin olive oil
  • pinch of sea salt and freshly cracked black pepper


  • 2 wraps / flat bread (I use these gluten-free ones which I can usually find in IGA and/or Woolies and some other smaller providores)
  • 3 Tbsp of freshly grated parmesan (or thereabouts – more if you love cheese!)
  • 1 tsp smoked paprika
  • 1 tsp whole fennel seeds


  1. Add all guacamole ingredients to a large bowl and mix well to combine – ideally leave to sit in fridge for half an hour(ish) so the lime juice can start to ‘soften’ the raw onion and garlic taste that some people find overbearing like in guac
  2. Heat a fry-pan on the stove on medium heat
  3. Place 1 wrap in the hot pan, sprinkle half the cheese to cover the wrap then sprinkle the smoked paprika over the top
  4. Keep your eye on it, and remove once the cheese starts to melt (and you smell the paprika) then slide it out onto a chopping block (the wrap should have crisped up on the base making it rigid)
  5. Repeat above step with the other wrap, this time sprinkling fennel seeds over the parmesan
  6. Once cooled, using a pizza cutter/sharp knife, cut wraps into triangles / any shapes you like, to create the crackers.
  7. Arrange crackers on a plate, pile on the guac and serve with teaspoons