Guilt Free Pizza
0 items - £0.00

For wholesale enquiries, please contact 01923 853733

Wellness BBQ Base


  • Low Fat
  • Low Salt
  • High Fibre
  • Omega 3
  • Egg-Free
  • Soya Free
  • No Added Sugar
  • No Preservatives
  • No Additives
  • No Artificial Colours
  • No Artificial Flavours
  • GM Free

Suitable for Vegetarians

SKU: N/A Category: Tag:

A delicious, thin-crust, 'Neapolitan' style pizza base made from a special dough mix of 12 seeds and grains, with added fibre and inulin (dietary fibre extracted from chicory roots), and fortified with GanedenBC30® cultures ("beneficial bacteria").

Nutritional Values

Nutritional InformationPer pizza (100g)
Energy value (kJ)1009 kJ/100 g
Energy value (kcal)241 kcal/100 g
Crude Protein9.2 g/100 g
Carbohydrates48.9 g/100 g
Total sugars4.0 g/100 g
Total fat1.8 g/100g
Saturated fatty acids0.7 g/100 g
Total dietary fibre (AOAC)7.8 g/100 g
Sodium0.23 g/100 g
Equivalent to 0.58 g/100g salt.

Wheat flour, wheat semolina, tapioca, gram, barley, rye flour, linseed meal, kamut, rice flour, spelt flour, oat flour, larch fibre, wheat germ, gluten, sour dough, starch, yeast, salt, skimmed milk, Culture (Bacillus coagulans GBI-30, 6086), Fibruline

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.