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Cauliflower Pizza Crusts

500g

Gluten Free Cauliflower Pizza Crust

Oggi has mastered a Neapolitan vegetable-based crust! A pizzeria style cauliflower crust that is stone baked to be crispy on the outside, and tender on the inside. Made with premium cauliflower and quality flours, our crusts are full of vegetable nutrients while leaving out gluten and GMOs.

Modern nutrition, with Oggi’s classic Neapolitan tradition!

2 Categories

INGREDIENTS

NON-GMO CRUSTCAULIFLOWER, DOUGH: [PIZZA MIX (CORN STARCH, RICE FLOUR, POTATO STARCH, DEXTROSE, PSYLLIUM, FRUCTOSE, HYDROXYPROPYL METHYLCELLULOSE, INULIN, SORBITOL), WATER, YEAST, EXTRA VIRGIN OLIVE OIL, BROWN CANE SUGAR, SEA SALT].

NUTRITIONAL FACTS

PREPARATION

COOKING INSTRUCTIONS
• KEEP CRUST FROZEN PRIOR TO BAKING. DO NOT EAT CRUST WITHOUT COOKING.
• REMOVE CRUST FROM PLASTIC OVERWRAP.
• CRUST IS DONE WHEN THE BOTTOM IS GOLDEN BROWN.
• REFRIGERATE OR DISCARD ANY UNUSED PORTION.
• DUE TO OVEN VARIANCES, COOKING TIMES MAY REQUIRE ADJUSTMENTS.
• BEST RESULTS WHEN ONE CRUST IS BAKED AT A TIME.

CONVENTIONAL OVEN
1. PREHEAT OVEN TO 450˚F.
2. REMOVE CRUST FROM THE PLASTIC FILM OVERWRAP. PLACE FROZEN CRUST DIRECTLY ON THE OVEN MIDDLE RACK.
3. BAKE FOR 10 TO 14 MINUTES. CHECK PIZZA AFTER 10 MINUTES. LET PIZZA COOL FOR 2 MINUTES.

BBQ
1. CLOSE THE COVER LID AND PREHEAT THE BBQ TO 450˚F.
2. REMOVE CRUST FROM THE BOX, OVERWRAP PLASTIC, AND CARDBOARD TRAY.
3. CLOSE ONE OF THE BURNERS.
4. PLACE THE CRUST ON THE SIDE WHERE BURNERS ARE OFF.
5. KEEP BBQ LID OPEN DURING COOKING.
6. BAKE FOR 5 TO 8 MINUTES. LET PIZZA COOL FOR 2 MINUTES.