gluten free piiza base mix

Thin-Crust Pizza Base Mix 300g

If you are a fan of our Award winning gluten free thin crust pizzas and always wanted to try it, but couldn’t, because of the milk content, then you be very happy that we have improved the recipe and are pleased to announce that the pizza base mix is now suitable for vegans!

This recipe was a team effort with Gip Dammone of Salvo’s Pizzeria in Leeds (one of the UK’s top 5 pizzerias). Gip asked us to help him perfect a gluten-free, wheat-free pizza. The result tastes ‘just like mama used to make’.

Also Makes: flat breads and wraps.

Best before date: May 2020





Ingredients: Cassava (Tapioca) Starch, Modified Cassava Starch (100% Cassava), Natural Flavouring, Salt.

Allergy Info: For allergens, see ingredients in bold.

Nutritional values per 100g
Energy                         1536kcal
Fat                                      0.1g
Carbohydrate                93.8g
Of which sugars              2.3g
Protein                             0.4g
Fibre                                Trace
Salt                                    0.5g


    Most Recent Review

    1. These pizza bases are amazing and allow us to have restaurant quality pizza, gluten free and at home. I’m looking forward to trying the new version and hoping they are just as good!

      4 out of 5

    2. I have used the pizza base mix now for over a year. Great results every time. I now have a nice crispy pizza base with puffed up crust! Just like in the fine Italian restaurants! Well done isabels.

      5 out of 5

    See all reviews

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    How to use

    To make the pizza bases vegan you’ll need:
    300g Isabel’s Pizza Base Mix
    200g Mashed potato or sweet potato or squash
    1 ½ tsp Baking Powder
    300ml Soya Milk
    3 Tbsp Olive Oil

    Add herbs such as oregano or finely chopped chives to the flour during mixing to add more flavour, optional but nice.

    To make the pizza bases dairy free you’ll need:
    300g Isabel’s Pizza Base Mix
    1 Large Free Range Egg
    200ml Soya Milk
    3 Tbsp Olive Oil


    1. Pre-heat oven to 200ºC/400ºF (180ºC for fan assisted).
    2. Place the content of pack in a large bowl and make a well in the middle. Add the baking powder, mashed potato, oil, herbs if using any and soya milk, mixing well. Knead until it forms a pliable dough. Divide into 4 balls.
    3. Roll out each ball into 20cm diameter approx. and no more than 2mm deep. Use Isabel’s all-purpose Cassava flour or maize starch for dusting to prevent the dough from sticking.
    4. Bake on a non-stick tray for approx. 10 minutes, turning over half way. Remove from oven and add toppings. Bake for a further 15 minutes or until toppings are cooked.

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