Homemade pizza, without the complicated flour blends.

Renée Voltaire Pizza Base Mix combines buckwheat and tapioca flour with psyllium husk and chia seeds for an easy gluten-free pizza dough. Simply add water, oil and apple cider vinegar, let the dough rest and bake.

Handmade in Stockholm, this vegan mix makes 2-4 pizza bases, ready for whatever toppings you have in mind.

Why you'll love it

• Gluten-free and vegan

• Made with buckwheat and tapioca flour

• With psyllium husk and chia seeds

• No unnecessary additives

• Makes 2-4 pizzas

• Handmade in Stockholm

Ingredients

Tapioca flour*, buckwheat flour*, psyllium husk, chia seeds*, baking powder, coconut sugar*, salt.

*Organic ingredients.

Allergens: May contain traces of nuts and sesame seeds.

Nutritional values per 100g

Energy 1484 kJ / 352 kcal · Fat 2.1g · Saturates 0.4g · Carbohydrates 76g · Sugars 3g · Fibre 4.7g · Protein 6.6g · Salt 0.8g.

How to bake

Add 125ml water, 2 tbsp vegetable oil and ½ tbsp apple cider vinegar. Mix and rest for 10-20 minutes.

Shape the bases and pre-bake at 200°C for 10-15 minutes. Add toppings and bake for another 5-10 minutes at 220-250°C.

220g. Handmade in Stockholm, Sweden.