Guilt Free Pizza
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Gluten-Free Salsa Base


  • Low Fat
  • Low Salt
  • High Fibre
  • Gluten-Free
  • Wheat-Free
  • Egg-Free
  • Soya Free
  • No Added Sugar
  • No Preservatives
  • No Additives
  • No Artificial Colours
  • No Artificial Flavours
  • GM Free

Suitable for Vegetarians

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A gluten and wheat-free pizza base in a delicious, thin-crust, 'Neapolitan' style with added fibre and inulin (dietary fibre extracted from chicory roots), and fortified with GanedenBC30® cultures ("beneficial bacteria"). Suitable for people with coeliac disease, or those with a gluten/wheat allergy or intolerance.

Nutritional Values

Nutritional InformationPer pizza (100g)
Energy value (kJ)808 kJ/100 g
Energy value (kcal)193 kcal/100 g
Crude Protein1.54 g/100 g
Carbohydrates45.9 g/100 g
Total sugars2.5 g/100 g
Total fat0.93 g/100g
Saturated fatty acids0.16 g/100 g
Total dietary fibre (AOAC)5.9 g/100 g
Sodium0.30 g/100 g
Equivalent to 0.75 g/100g salt.

Corn Starch, Rice Flour, Buckwheat, Sorghum, tapioca starch, vegetable fibre, thickening agents: guar flour and E468, yeast extract, extra virgin olive oil, salt, Culture Bacillus Coagulans GBI-30, 6086), Fibruline, herbs, tomato, jalapeno, herbs, spices

Cooking Instructions

All cooking appliances vary in performance. This is a guide only.

Best practice for defrosting is to leave the pizza dough on the counter for approx. 4 hours or in the fridge overnight, then let it rise before cooking.

Bring the dough to room temperature, sprinkle flour on your surface, and stretch the dough with hands or rolling pin to approx. 10” - 12” diameter (depending on weight of the dough). Alternatively spread dough inside your baking try and layer with toppings of choice.

Cook in preheated oven at 200°C - 240°C for 8 to 14 minutes depending on topping of choice until cheese has melted and edge of pizza turns golden brown colour.

Storage Instructions

Keep Refrigerated. This product is suitable for freezing. Once thawed do not re-freeze. For freezing guideline refer to your freezer's manufacturer’s handbook.