5 frozen Pizza Bases per pack with a separating film between. Average weight per pack is about 450-500g.

Made from Redbarn Free Range Eggs, Psyllium Husk, Coconut Flour, Tapioca Flour, Water, Bicarbonate of Soda and Extra Virgin Olive Oil.

Clarella

THE PASSION BEHIND OUR PRODUCTS.

Like many people who suffer from autoimmune disease, we were disillusioned with the options that modern medicine had to offer. After adopting a strict Paleo diet, we found relief from symptoms without any side effects. This meant eliminating all foods that contained cereal grains, legumes, and dairy, and living on animal protein, fresh fruit and vegetables. In the beginning it was tough, as we could no longer eat those convenient satisfying foods, like bread, cereals, rusks, cake or biscuits, and worst of all, for an Italian family, no pasta! Whilst wheat was identified as the main trigger for our disease, all the gluten free products on the market contained either maize, rice or soya, which also trigged inflammatory responses, and were out of bounds for us.

Over the years we sought the holy grail of making pasta that tastes like pasta but can be tolerated by people with autoimmune conditions. We had a lot of kitchen flops, fiddling with grain free flour substitutes until we finally cracked it. Then came the acid test… the big Italian family came for Christmas lunch, and to their surprise, there was a starter plate of delicious grain free pasta that could be eaten by all. After 8 years of not eating pasta the return of family food memories was quite emotional. Clarella, named after our daughters Clara and Stella was born!