INGREDIENTS: GLUTEN-FREE FLOUR BLEND (SWEET BROWN RICE FLOUR, TAPIOCA STARCH, BROWN RICE FLOUR, ARROWROOT POWDER, SORGHUM FLOUR, XANTHAN GUM), WATER, OLIVE OIL, YEAST, CANE SUGAR, SALT, BASIL

 

MADE IN OUR OWN DEDICATED GLUTEN-FREE FACILITY!

Pizza Dough Ball

C$7.00Price
  • FULLY THAW DOUGH IN REFRIGERATOR OVER NIGHT. ONCE THAWED PREHEAT OVEN TO 450F. ON A FLOURED SURFACE KEAND DOUGH UNTIL SOFT. PRESS OR ROLL OUT TO FIT PERFORATED PIZZA PAN. FOLD IN HALF TO TRANSFER FROM COUNTER TO PAN. PRESS TO FIT PAN WITH DOUGH EVENLY DISTRIBUTED. TOP AS DESIRED. BAKE ON LOWEST RACK IN OVEN FOR 15-20 MINS UNTIL BOTTOM-CENTER IS GOLDEN BROWN. BROIL FOR 3-5 MINS UNTIL CHEESE IS BUBBLY. REMOVE FROM OVEN, LET REST IN PAN ON COOLING RACK BEFORE SLICING. KEEP ON RACK WHILE SERVING. ENJOY!

Amanda Lynn
gluten-free perogies
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35145 Rd 60 N

Anola, MB

Ph: 204-866-2290

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HOURS OF OPERATION

Tue - Fri: 10:00am - 5:30pm

Sat: 10:00am - 3:00pm

Sun - Mon: Closed