Description
Description
This recipe was a team effort with Gip Dammone of Salvo’s Pizzeria in Leeds (one of the UK’s top 5 pizzerias). Gip asked us to help him perfect a gluten-free, wheat-free pizza. The result tastes ‘just like mama used to make’.
To make 2 thin crust pizza bases you will need:
150g Isabel’s Pizza Base Mix
100ml milk, soya or almond milk
1 1/2 Tbsp olive oil
1 medium egg lightly whisked
To make the bases vegan you will need:
150g Isabel’s Pizza Base Mix
100g mashed potato or butternut squash
100ml milk, soya or almond milk
1 1/2 tsp baking powder
1 1/2 Tbsp olive oil
Also Makes: flat breads, pierogi and wraps.
Ingredients
Cassava (Tapioca) Starch, Modified Cassava Starch (100% Cassava), Natural Flavouring, Salt.
Allergy Info: For allergens, see ingredients in bold.
Nutritional Information
| Energy | 1536kJ / 367kcal |
|---|---|
| Fat | 0.1g |
| – of which saturates | 0.0g |
| Carbohydrate | 93.8g |
| – of which sugars | 2.3g |
| Fibre | Trace |
| Protein | 0.4g |
| Salt | <0.5g |
Allergens
Gluten Free
Wheat Free
No Added Sugars
Milk & Lactose Free
Grain Free
Suitable for Vegans
Suitable for Vegetarians
Gluten Free
Wheat Free
No Added Sugars
Milk & Lactose Free
Grain Free
Suitable for Vegans
Suitable for Vegetarians
Lynda –
We have an ooni oven which my husband usually uses to do pizza, bit more difficult during cold winter months. He made pizzas with this mix and baked in the oven on a pizza stone they were great. Even he thought they were a great success. Topped with tomato, pepperoni and lactose free cheese. Nice crust, but still a soft consistency. Great success and so quick to put together. Thanks, will be back for more. Quick delivery, well packaged too. Had a query which was answered fast.