Gluten-Free Pizza Base Ø 29 cm 250 g: pizza for everyone, no compromise
The Gluten-Free Pizza Base Ø 29 cm at 250 g is the professional solution for serving safe, tasty pizza to coeliac and gluten-intolerant customers, without giving up the quality of a traditional pizzeria. Ready to top and bake, it lets you expand your gluten-free menu in just minutes, with consistent results: crispy on the outside, soft on the inside. The case of 15 pieces is designed for food service, pizzerias, hotels and canteens that want to always have a gluten-free alternative on hand.
What it is
This is a pre-baked, pre-formed pizza base made with naturally gluten-free ingredients and produced in an environment suitable for preparing foods for coeliacs. Each base has a diameter of 29 cm and a weight of 250 g, ideal dimensions for a single pizza or generous portions to share. The regular shape and defined rim make topping easy and ensure even baking, both in a traditional oven and in a professional pizza oven.
Key features
- Gluten-free, suitable for people with coeliac disease or gluten sensitivity.
- Diameter 29 cm: standard format for professional round pizza.
- Weight 250 g per piece: substantial structure that holds abundant toppings.
- Pre-baked and ready to use: no proving time in the kitchen.
- Pack of 15 pieces: practical stock for food service.
- Crispy surface and soft interior after baking.
Technical specifications
- Diameter: 29 cm
- Unit weight: 250 g
- Pieces per case: 15 pcs
- Type: gluten-free pizza base, pre-baked
- Origin: Italy
- HS code: 1905.90
Preparation and baking
The base is already formed and pre-baked, so it requires no proving or dough handling. Place the base on a tray or directly on the oven stone, add tomato sauce, mozzarella and your favourite ingredients, then bake. For best results, cook in a preheated oven at around 220-250 °C for a few minutes, until the topping is melted and the edges are golden and crispy. In a professional pizza oven the times are even shorter, ensuring fast service even at peak hours.
Contamination management and safety for coeliacs
For coeliac customers, safety is not only about the ingredient but the entire kitchen process. Store gluten-free bases separately from gluten-containing products, use dedicated utensils, cutting boards and trays and, where possible, a separate work area. Avoid baking gluten-free pizza on the same stone or in the same oven used for traditional doughs without thorough cleaning, and use baking paper or dedicated trays to reduce the risk of cross-contamination. Train staff on the correct procedures: careful handling is what truly makes your gluten-free offering reliable.
Pairings and menu ideas
The base lends itself to countless interpretations: from the classic margherita with tomato, mozzarella and basil, to gourmet versions with grilled vegetables, cheeses, gluten-free cured meats and fresh seasonal produce. It is also perfect for white pizzas, topped focaccia and vegetarian options. Pair it with a complete gluten-free menu to retain customers with specific dietary needs and set yourself apart from the competition.
Storage
Store the bases according to the instructions on the packaging, keeping them in their original packaging until use. Respect the temperature indicated on the label and the expiry date to ensure optimal freshness and quality. Once topped, the pizza should be eaten after baking.
Logistics and delivery in Switzerland
LAPA distributes the Gluten-Free Pizza Base throughout Switzerland with reliable deliveries to Zurich, Geneva, Lugano and Basel, as well as the main food-service areas. Thanks to organised logistics, you receive your cases quickly and with the storage chain respected, so you always have stock ready for service.
Who it is for
Designed for pizzerias, restaurants, hotels, bars with a kitchen, agritourisms, canteens and catering operators who want to offer professional-quality gluten-free pizza. A smart choice to broaden your audience and welcome coeliac customers with a safe, tasty and always-available product.
