Pizza Dough Mix

Our recipe for pizza dough & bases, now sold in mix form so you can make your own gluten free creations!

Just add water, yeast, olive oil & salt! 

Ingredients: 

GF Flour (corn starch, rice flour, rice starch, corn dried sourdough, dextrose (from corn), fibers: psyllium, citrus and inulin; thickeners: hydroxypropyl methyl cellulose and aroma).

Allergen Notice:

Manufactured in an environment in which celery, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites and tree nuts are handled.

Nutritional Information per 100g as sold:

Preparation Instructions:

Mix 425ml tepid water with 4g dried yeast. Allow to rest until water starts bubbling. Add to 500g NVKED Pizza Mix. Knead in the planetary until a dough is obtained. Add 12g salt with 25g olive oil. Knead for a further 15 minutes. Allow to rest for 30 minutes. Using well oiled hand weigh the dough (makes for 3x 300g pizza bases) and shape the bases. Pierce the bases with a fork. Allow to rise for 2 hours in a warm environment. Add toppings & bake at 220C in a pre-heated oven for 10/12 minutes. Cooking time may vary according to oven. Ingredients highlighted in bold. 

Storage Instructions:

Store in a cool, dry place until best before date on the packet.

Net Weight: 500g e