with wholegrain rice flour, topped with pizzaiola sauce, lactose-free mozzarella cheese and mushrooms, ready to bake
Ingredients: Dough: gluten-free flour mix* (wholegrain rice flour*, potato starch*, corn starch*, whole grain millet flour*, thickener: guar gum*), water, sunflower oil*, extra virgin olive oil*, sea salt, raw cane sugar*, yeast*; Topping: Pizzaiola sauce* 13% (tomatoes*, extra virgin olive oil*, salt, garlic powder*, black pepper*, onion powder*), lactose-free mozzarella*13%(lactose-free MILK*), chopped tomatoes*, mushrooms* 7%, oregano*
allergenic ingredients: Milk and dairy products including lactose
Unit: 280 g
*= ingredients from organic farming
Allergy notes: Milk and dairy products including lactose
Storage: Store at -18°C. Once defrosted do not refreeze.
Provenance: Italy (IT)
Preparation: Preheat oven to 230 °C. Bake pinsa in the middle of the oven on a furnace grate for about 12 15 minutes (convection: 10 13 minutes).