Improved recipe for White Rabbit gluten-free and vegan pizza bases

Gluten-free bakery specialist White Rabbit has upgraded the recipe of its pizza bases sold to foodservice operators via Central Foods.

New to the recipe

- Gut-friendly ancient grain

- Double the amount of 24 hour slow proofed sourdough

- Increased hydration levels to create better flexibility and durability

Frozen food distributor Central Foods has been distributing 10-inch and 12-inch nudie White Rabbit pizza bases to the catering sector since 2020.

Both gluten-free and vegan, the Italian-style pizza bases are individually wrapped and are supplied ready for topping.

Oli Sampson, MD of Central Foods, said: “The White Rabbit nudie gluten-free and vegan pizza bases are a super versatile product for the food service sector, helping caterers to easily create delicious pizzas for their customers with dietary requirements.

“This new improved recipe brings a superior product to the table and we are very pleased to now be able to offer this enhanced version to our foodservice and wholesaler customers.

“Central Foods is committed to offering delicious gluten-free and vegan products to the foodservice sector as part of the wide range of products that we distribute to caterers.”

White Rabbit uses a bespoke flour blend, combining Italian flour and gut-friendly British ancient grains, along with olive oil, for its pizza bases.

The bakery specialist said that the improvement in the pizza base recipe exemplifies the White Rabbit commitment to offering no compromise, high quality gluten-free Italian food that tastes on a par with gluten-containing counterparts.

For more details about the White Rabbit gluten-free and vegan nudie pizza bases for the food service sector click here.

Uploaded: 30/03/2026