I can't tell you how many pizzas we've eaten in the interests of research to find the perfect gluten-free base. Too many. I think we've nailed it with this one. It crisps up nicely and is the right balance between being thick enough to take a decent topping and thin enough not to be stodgy. Yum.
Gluten-free pizza base (rice flour, tapioca starch, potato starch, amaranth flour, quinoa flour, sorghum flour, water, canola oil, guar gum , salt, yeast), tomatoes, onions, olive oil, garlic, thyme, tomato paste, fior di latte mozzarella, basil, prosciutto, Parmesan.
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER PIZZA | |
| ENERGY | 4380.9kj |
| PROTEIN | 44.1g |
| FAT TOTAL | 43.8g |
| - SATURATED | 21.3g |
| CARBS | 116.7g |
| - SUGARS | 7.6g |
| SODIUM | 1833.1mg |
Individual:
Serves one adult or two small children
After baking, throw a handful of rocket on the pizza and/or serve with a salad of baby leaves, finely sliced radish and fennel, dressed with olive oil and lemon juice.
Frozen product. Once defrosted, cook and consume within 48 hours.
Please note: due to its thinness, this product may soften in transit. On receipt, just place the pizza in the freezer till use. Best cooked from frozen.
Remove the pizza board and discard, then carefully slide the pizza from the packet, straight onto the shelf of a preheated 225C oven for 5-7 (from defrosted) to 7-9 minutes (from frozen), or until bubbling and beginning to brown. Rest for 2 minutes before serving.
