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Jane's Gluten-Free Pizza Dough


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Vegan and celiac-safe, made with organic and/or non-GMO ingredients. 95% sourdough, 5% yeast dough.

Approx 450g (makes 1 med-large pizza).

Ingredients: flour mix (brown rice, sorghum, tapioca, millet), psyllium husk, water, yeast, cane sugar, salt.

Start by thawing the dough. This can be done by leaving it in the fridge for 36-48 hours, or leave it at room temperature for 12 hours. The idea here is to let the sourdough culture reactivate. Wait until you notice some bubbles before using.

For ease of use we recommend rolling the dough between two pieces of lightly floured parchment paper until it measures between 10-12" in diameter. Par-bake the dough on parchment paper for 4-5 minutes (or until the bottom is no longer sticky) on a preheated pizza stone or baking sheet. Then, add your toppings and bake directly on the pizza stone for an additional 10-15 minutes or until the pizza looks done.

Keep in mind that less is more when it comes to sauces, whether you use a cream or tomato base, do not flood the dough with it as it will affect the quality of the final product.

Thawing and baking instructions from

Jane's Dough

Jane's Dough focuses on scrumptious gluten free sourdough bread and baked goods. We also run Chill Winston, with the best GF ice cream sandwiches you've ever tasted!

Together, we have created a couple of food businesses to enhance the life of gluten free folks here on the island[s].

What's so special about Jane's Dough Gluten Free sourdough?

For one, it tastes and looks just like a regular sourdough loaf. You get a nice crispy exterior crust with a lovely soft and open crumb. All my breads are vegan, made with organic and/or non GMO ingredients, and are made with love! Top it off with that true sourdough taste and you have Jane's Dough GF Sourdough.

You can also find us at Salt Spring Island markets, on LocalSalt, and at SSI retailers.

Vanessa (aka Jane) and Greg (aka Winston)

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