Crispy edge, easy-to-roll dough, a real pizza experience — gluten-free, yet surprisingly stable.
This is not a “fragile gluten-free pizza”: the dough is easy to shape by hand, rolls out nicely on non-stick baking paper, and delivers a reliably repeatable result.
What makes it different from classic gluten-free flours?
Compared to typical gluten-free flours, this Toscan Pizza Mix has about 32% reduced carbohydrate content, while it is built on high-fibre ingredients. Not just “free-from” — a more nourishing direction, the iNutrial approach.
Who is it ideal for?
- Those who eat gluten-free
- If you’re looking for a lower-carb pizza base
- Home pizza nights when you want a quick, reliable dough
- If you want a dough that rolls out well and holds its shape
Easy preparation – reliable results
No special technique needed: it comes together fast, can be shaped by hand, and bakes quickly at 200 °C. Baking time also depends on your toppings.
Preparation (based on the pack)
Whisk 2 medium eggs, then mix in the flour blend.
Add 30 g olive oil and 30 g room-temperature water.
Mix well, shape into a disc, and gently roll out to 30 cm diameter on non-stick baking paper.
Add your favourite toppings and bake at 200 °C (top & bottom heat) for about 15 minutes.
(Baking time depends on the toppings.)
Ingredients
tapioca starch, coconut flour, psyllium husk powder, golden flaxseed flour, baking powder (acidity regulator: citric acid, raising agent: sodium bicarbonate), salt, basil, oregano, konjac flour
Allergen information
May contain traces of sesame, tree nuts, mustard seed, corn, celery, lupin.
Average nutritional values per 100 g product
- Energy: 1299 kJ / 309 kcal
- Fat: 3.5 g
- of which saturates: 2.9 g
- Carbohydrate: 55.9 g
- of which sugars: 3.2 g
- Fibre: 19.6 g
- Protein: 3.7 g
- Salt: 1.88 g
Storage
Store in a cool, dry place.
Recipes and community
For more ideas and variations, join the iNutrial flour-mix Facebook group:
https://www.facebook.com/groups/157633358170895
