Isabels Pizza Base Mix - 300g

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Award winning gluten free thin crust pizza base mix. Recipe was developed in a team effort with Gip Dammone of Salvo’s Pizzeria of Leeds (one of the UK’s top 5 pizzerias). Gip asked us to help him perfect a gluten and wheat-free pizza base. The result tastes ‘just like mama used to make’. Now dairy free and suitable for vegans.

Dairy-free, Gluten free and Wheat free.

Cassava (Tapioca) Starch, Modified Cassava Starch (100% Cassava), Natural Flavouring, Salt.

Preparation and Usage:

Top tip:

For best results, apply a very thin layer of tomato sauce, or tomato pesto to the base before part baking (this will stop the pizza base rising in the middle).

You can then add more half way through if you wish.

You could also try adding toppings to the base before part baking, the base might be a little chewier in the middle, but you might prefer this.

Keep experimenting to find your perfect pizza!

To make 4 pizza bases:

300g of Isabel's Pizza Base Mix (2 sachets)

200ml of cold water

3 Tbsp olive oil

1 large egg lightly whisked

If using 1 (150g) sachet, halve the quantities and use a smaller egg.

Method:

1. Pre-heat oven to 200°C / 400°F (180°C for fan assisted) Gas Mark 6.

2. Mix ingredients in a large bowl. Knead well until dough is silky and pliable. Divide into 4 balls.

3. Roll out each ball into 20cm (approx) diameter and about 2mm deep. Use corn or rice flour for dusting to prevent the dough from sticking.

4. Bake on a non-stick tray for 10 minutes, turning over half way. Remove from oven and add toppings. Bake for a further 15 minutes or until toppings are cooked.

Top tip: With this flour mix you can also make bagels, crepes, pasties, naan breads and Italian flat breads.

Allergy Info: For allergens, see ingredients in bold.