If you have been following the blog from the very beginning, you would know that Charlotte and myself started out as Paleo bloggers; with the Brisbane food scene having evolved over the past year and a half, our eating patterns too had quite a transformation and we now eat everything. However, moving from a Paleo lifestyle to a regular one was not a smooth transition and we both ended up with an intolerance for gluten and dairy. Even though we both live with the discomfort and eat everything, it is quite a challenge resorting back to a gluten free lifestyle as the taste and quality of healthy alternatives does not quite measure up to the real thing.
When I heard about Toscano’s launching Australia’s first authentic gluten free pizza base, I was a bit apprehensive at first but nonetheless excited to try out their offerings. I have tried gluten free bases in the past, but have found them to be rather gluggy in the centre. What makes these any different you may ask yourself? Well the Vastola family have been making pizza for over 30 years, so they know exactly what is expected in an authentic pizza. They have gone back to basics with the dough of this base, made from a combination of buckwheat, corn, rice and teff flour; simplicity is key when it comes to healthy living. Their passion for great food and pizza alike is showcased in their product. Speaking of simplicity, I used their bases to create a Prosciutto Pizza that was absolutely divine.
1 Gluten Free Toscano Pizza Base
2-3 tablespoons passata sauce
Handfull of rocket leaves
6 slices of fresh prosciutto
25 g shaved parmesan
Extra virgin olive oil
- Preheat oven to 230 degrees celcius
- Evenly spread passata sauce to base
- Bake for 8-10 minutes or until golden brown
- Top with prosciutto, rocket & shaved parmesan
- Drizzle with extra virgin olive oil
Written by: Aliyah Ravat