Mediterranean Veg Pizzetta

We’ve gathered up all the best veggies the Med has to offer and garnished Teo’s famous gluten-free dough… Tomatoes, aubergine, courgettes, and black olives, with a generous helping of creamy mozzarella.


Crispy pizzetta base topped with roasted tomatoes, courgettes, aubergine, black olives + creamy mozzarella.

Flour Blend (Corn Starch, Inulin, Hypromellose, Guar Gum, Psyllium, Brown Rice, Quinoa, Powder Sugar), Water, Roasted Mediterranean Vegetables (18%) (Tomato, Courgette, Aubergine, Black Olive, Sunflower Oil, Salt, Garlic, Oregano), Mozzarella (15%) (Pasteurised Milk, Salt, Starter Culture), Tomato Sauce (Tomato Pulp, Semi-Concentrate Tomato Paste, Sunflower Oil, Onion, Basil, Salt, Sugar, Garlic), Olive Pomace Oil, Salt, Yeast. Caution: May contain olive stones.

Allergy Advice

For allergens, see ingredients in bold. We cannot guarantee 100% nut-free ingredients. Suitable for Vegetarians & Coeliacs.

Gluten Free

Cooking Instructions

From the Chiller

Teo's Tip:

From the Freezer

1. Preheat the oven to 220oC, Fan 200oC. (Teo’s Tip – Be patient here, a super-hot oven makes all the difference!)
2. Remove the film cover, make sure toppings are spread evenly across the pizzetta, place on a baking tray and cook for around 16 mins.
3. Once cheese has melted and the crust is nice and crispy, you’re good to go.

Teo's Tip:

Nutrition Information

Typical values (as sold) Per 100g
Energy (kj/kcal) 897/214
Fat 8.1
of which Saturates 2.9
Carbohydrates 29.8
of which sugars 2.4
Fibre 1.9
Protein 4.4
Salt 0.97

Storage Information

Keep frozen. Use by date on front of pack.

Packaging recycling

Box are suitable for home recycling.
Film can be recycled with bags at larger stores.

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