The subject is a type of baked dough base designed for pizza consumption, formulated without animal products and gluten. It serves as an alternative to traditional pizza crusts that typically contain wheat flour and may include dairy or eggs. These crusts utilize ingredients such as rice flour, tapioca starch, and plant-based binders to replicate the texture and structure of conventional pizza bases.
This specific food product addresses dietary restrictions and lifestyle choices related to both veganism and gluten intolerance. Its creation allows individuals with these constraints to enjoy pizza without compromising their dietary needs. Historically, developing palatable and structurally sound alternatives to wheat-based products presented significant challenges; however, advancements in food science have enabled the production of satisfactory substitutes.