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
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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 dough
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.
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.
What's the difference between our pizzas?
Although it doesn't look like it at first glance, there are some differences between our pizza bases. Apart from the obvious difference in shape, the main difference is in the type of flour used, which affects the subsequent texture and digestibility of the base.
 |
 |
 |
 |
| 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 |
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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