Ingredients
Flour Blend (Corn Starch, Potato Starch, Rice, Sugar, Psyllium, Stabilisers (Guar Gum, Hypromellose), Maize, Buckwheat, Inulin, Quinoa), Water, Margarine (10%) (Vegetable Oils (Rapeseed, Palm, Sunflower), Water, Salt, Emulsifiers (Mono- and Diglycerides of Fatty Acids, Lecithin), Preservative (Potassium Sorbate), Acidity Regulator (Lactic Acid), Colours (Annatto, Curcumin)), Mozzarella (7%) (Milk), Bocconcini (7%) (Milk), Mature Cheddar Cheese (4%) (Milk), Olive Pomace Oil, Garlic (2%), Salt, Yeast, Nutritional Yeast, Parsley.
Allergy Advice
For allergens, see ingredients in bold. Our pizzas are produced in a nut free environment but we cannot guarantee 100% nut free ingredients. Suitable for Vegetarians & Coeliacs.
Gluten Free
Cooking Instructions
From the Chiller
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 and place onto a baking tray. Cook for around 12 mins.
3. Once the crust is nice and crispy, you’re good to go.
Teo's Tip:
From the Freezer
Cook following instructions above but cook for around 16 minutes.
Teo's Tip:
Nutrition Information
| Typical values (as prepared) | Per 100g |
|---|---|
| Energy (kj/kcal) | 1241 / 296 |
| Fat | 12.8 |
| of which saturates | 3.9 |
| Carbohydrate | 34.7 |
| of which sugars | 0.5 |
| Fibre | 2.3 |
| Protein | 9.3 |
| Salt | 1.22 |
Storage Information
Keep chilled and use by date on front of pack. Best when cooked from fresh. If freezing, do so before the use by date and eat within one month.
Packaging recycling
Box suitable for home recycling.
Film can be recycled with bags at larger stores.
