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The folks at The White Rabbit Pizza Co make their organic, gluten-free handmade pizzas in Oxfordshire. Matteo, their Italian pizza Olympian (yes, there’s such a thing as the pizza Olympics and we would like to go) comes from just outside Milan and uses traditional methods and generations of pizza expertise to create something very special. He originally created gluten-free pizzas to offer an option for coeliacs at the Oxfordshire restaurant, however, they were so popular they decided to make them so people could have at home. Now, finally there’s authentic Italian-style, gluten-free pizza that you can bake at home that’s made with the best organic ingredients and tastes incredible.
Vegan Mozzarella* (water, germinated whole rice, salt, apple vinegar, cold pressed coconut oil, organic sunflower oil with infusion of Oregano, lemon juice. Thickening agents: agar agar, gum arabic, Xanthan gum, carob flour) (39%), Flour Blend* (rice*, potato*, maize*, buckwheat*), Water, Tomatoes* (23%), Cherry Tomatoes* (9%), Olive Oil*, Vegan Pesto* (Basil, extra virgin olive oil, sunflower oil, almonds, salt, lemon juice, garlic), Psyllium Husk*, Salt, Guar Gum* * = produced to organic standards. For allergens, including cereals containing gluten, see ingredients in bold.
Nutritional Information per 100g/ml Energy (kJ): 1206.0 Energy (kcal): 288.0 Protein (g): 3.0 Carbohydrate (g): 41.0, of which sugars (g), 0.6 Fat (g): 12.0, of which saturates (g): 4.7 Salt (g): 1.8
Keep refrigerated. If freezing, freeze on day of purchase and consume within 3 months. Once thawed do not refreeze. For use by date see pack. Remove all packaging including the base. Add a drizzle of olive oil before cooking and put on a baking tray for best results. Place in a preheated oven at 220°C/Fan 200°C/Gas Mark 7. Cook for approximately 10 minutes or until the mozzarella has melted.