White Rabbit has relaunched its gluten-free Italian sourdough pizzas with a fresh look and refined recipes to make them ‘bigger, better and genuinely compromise-free’.

Freshly made in White Rabbit’s dedicated gluten-free bakery using traditional, artisan methods, each pizza base uses a bespoke blend of flours, including gut-friendly ancient grains. The 24-hour slow-proved sourdough bases are hand-topped with Italian roasted tomato sauce, seasoned with Mediterranean herbs and finished with a choice of dairy, meat and plant-based options.

The pizza range comprises classic Margherita, topped with creamy mozzarella, bocconcini mozzarella balls and pecorino cheese; Salame, with Napoli salami and a smoky chorizo crumble; and plant-based Vegana, with dairy-free MozzaRisella, juicy red peppers, mushrooms and wild garlic.

“We want our consumers to know, first and foremost, that this relaunch has been shaped for and by them”

White Rabbit’s Italian range also includes gluten-free focaccia, flatbreads and pizzettas, a selection of fresh gnocchi and ravioli and a classic tiramisu.

“We want our consumers to know, first and foremost, that this relaunch has been shaped for and by them,” says White Rabbit co-founder and CEO, Nick Croft-Simon. “We understand their pain, we’ve listened to their feedback and we’ve poured every ounce of that knowledge and care into a range that we really hope makes them proud. It’s been a labour of love for the past ten years, and I’m so incredibly happy that we’ve reached a point in our journey where I can say, hand on heart, that Teo and I have achieved what we set out to all those years ago: gluten-free Italian recipes that are in no way compromised.

“We will not stop here. We will continue to listen, improve, and with the ongoing support of our consumers, push the limits of what’s possible in this category. They will always have a voice and a tangible input into the direction of White Rabbit, and it’s a privilege to represent them with this new range.”