Vilgain Gluten Free Pizza Base ⁠–⁠ fluffy pizza base from Italy, handmade, suitable for celiacs

Vilgain Gluten Free Pizza Base ⁠–⁠ fluffy pizza base from Italy, handmade, suitable for celiacs

Authentic Italian gluten‑free pizza

Even celiacs can now enjoy pizza that tastes like Naples. Vilgain Gluten‑free pizza dough is the opposite of most gluten‑free doughs, which create just a dry and hard pizza crust. We've formulated the pizza to be soft and fluffy. Plus, we have it handmade just outside of Rome. So you can enjoy an exclusive gluten‑free version of a traditional Italian delicacy ready in minutes.

Ready in 10 minutes even with baking

Preparing dinner couldn' t be easier. Add the ingredients of your choice to the dough and bake them together in the oven at 250‑330 °C for about 5‑7 minutes.

Unwrap the wrapper

You add what you want

- 3 min -

Bake in the oven for 7 min at 250‑330° C and you're done

- 10 min -

Gluten‑free, yet still fluffy

Gluten‑free pastries have a bad reputation. The hard and dense dough rarely raises eyebrows or makes you want to eat it again. But that's not the case with our gluten‑free pizza dough.

Even though it contains less than 20 ppm of gluten, you'll enjoy it with a texture as soft as a feather.

Special recipe with gluten‑free wheat in the main role

The base consists of just a few select ingredients that together create a unique flavour profile.

The Italian olive oil is there for a better taste and a nice softness of the dough.

Gluten‑free wheat ensures a texture true to classic pizza dough.

The water from high mountain springs used in the production is crystal clear and free of chemical impurities.

Local cultivation and handicraft production

The basic ingredients are locally grown on the farm by our supplier. The wheat, buckwheat and corn are sourced from the area east of Rome, in sunny Abruzzo, a region with quality soil, where the artisanal processing of the pizza also takes place.

All ingredients are of Italian origin.

Traditional hand kneading of the dough for perfect texture.

What's the difference between our pizzas?

Although it doesn't look like it at first glance, there are some differences between our bases. Apart from the obvious difference in shape, the main difference is in the type of flour used, and therefore their subsequent texture and digestibility.

Vilgain® Pizza base Vilgain® Pizza base grande Vilgain® Pinsa base Vilgain® Gluten‑free pizza dough
Shape
Shape
Shape
Shape
Round Round elongated oval to rectangular Round
Size
Size
Size
Size
diameter 25 cm diameter 32 cm dimensions 35 x 19 cm diameter 30 cm
Structure
Structure
Structure
Structure
thinner and crispy more fluffy, soft inside and crispy on the surface more fluffy, soft inside and crispy on the surface thinner, slightly fluffy and crispy
Flour used
Flour used
Flour used
Flour used
wheat and semolina wheat, soya and rice wheat, soya and rice gluten‑free wheat, buckwheat and corn
Rising time
Rising time
Rising time
Rising time
standard rising time long and slow rise long and slow rise long and slow rise
Manufacturing
Manufacturing
Manufacturing
Manufacturing
Machine handmade handmade handmade
Baking method
Baking method
Baking method
Baking method
electric furnace wood stove wood stove electric furnace
Buy Buy Buy Buy
Packaging: 225 g

Diameter: approx. 30 cm

100 g
Energy
1101 kJ / 260 kcal
Fats
2,7 g
- of which saturates
0,4 g
Carbohydrates
57 g
- of which sugars
2,7 g
Fibre
3 g
Protein
0,5 g
Salt
1,3 g

Ingredients

Gluten‑free wheat starch, water, corn starch, corn starter (water, corn flour), extra virgin olive oil, inulin fibre (chicory), emulsifier: cellulose, dextrose, modified starch, salt, buckwheat flour, psyllium fibre, stabiliser: xanthan gum.

Instructions for use

  • Season and bake in a preheated static oven at 250 - 330 °C for about 5 - 7 minutes.

Warning

  • Food.
  • Store in a cool, dry and dark place.
  • Do not expose to direct sunlight.
  • Vilgain s.r.o., Smetanova 1022/19, 602 00 Brno, ID 29269555.

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