Gluten-free pizza specialist White Rabbit is relaunching its frozen range this autumn, adding two new recipes and improving the existing pair, as part of its mission to prove that going gluten-free doesn’t mean missing out.

The new arrivals are a salame piccante and a margherita, the brand’s first frozen version of the classic. Both are made at White Rabbit’s dedicated gluten-free bakery in Oxfordshire and sit on a new, larger 10" romana-style base developed exclusively for the frozen line. The dough has also been improved, now containing twice the amount of 24-hour slow-proved sourdough.

White Rabbit’s story began in the Italian mountains, where co-founder Teo spent his childhood learning family recipes in his uncle’s pizzeria. Fifteen years later, while working as a chef at the White Rabbit pub in Oxford (the brand’s namesake), he met co-founder Nick. 

The pair saw first-hand how many people were missing out on Teo’s sourdough pizzas because they couldn’t eat gluten. Believing everyone should be able to enjoy great pizza, they began sourcing the best ingredients from Italy to create authentic, gourmet gluten-free pizzas, with dairy, meat and vegan options. Over ten years on, the range continues to grow so that everyone around the table can enjoy Italian food.

White Rabbit collection

White Rabbit collection

White Rabbit tests its launches with a consumer panel of more than 2,000 gluten-free shoppers. Its latest research found that 64% struggle to find suitable options when eating out, which makes good supermarket choices all the more important. Easy to keep in the freezer, the pizzas are suited to midweek dinners and pizza nights with friends. 

The new recipes

  • Salame piccante: the sourdough base is topped with the brand’s signature Mediterranean tomato sauce, Italian spianata salami, creamy mozzarella and red chillies.
  • Margherita: the sourdough base is topped with Mediterranean roasted tomato sauce, creamy mozzarella, pecorino and Mediterranean oregano.

The new launch brings the frozen range to four, adding to the existing prosciutto ham and mushroom, and chicken and chorizo. Along with the new launch, these recipes will also get the same romana base, along with some topping tweaks. 

Find out more at whiterabbitpizza.co.uk and @official_white-rabbit

Find out more at whiterabbitpizza.co.uk and @official_white-rabbit