INGREDIENTS FOR U.S. MARKET: RICE FLOUR, WATER, POTATO STARCH, TAPIOCA STARCH, RICE STARCH, POTATO FLOUR, CANE SUGAR, MODIFIED RICE STARCH, CONTAINS LESS THAN 2% OF THE FOLLOWING: CANOLA OIL, YEAST, SALT, EXTRA VIRGIN OLIVE OIL, XANTHAN GUM.
1. KEEP FROZEN UNTIL READY TO USE 2. ADD THE DESIRED TOPPINGS 3. BAKE THE PIZZA CRUST ON ITS OWN PAN SO THAT CROSS-CONTAMINATION CAN BE AVOIDED. IF REMOVED FROM PAN, BAKE CRUST ON A CLEAN SCREEN OR PAN. BAKE UNTIL THE CHEESE MELTS AND CRUST TURNS GOLDEN-BROWN. 4. BAKING TIME RECOMMENDATIONS (OVEN TIMES VARY). a. DECK: 375°F - 400°F (190°C – 200°C) FOR 5 - 7 MINUTES b. CONVECTION: 425°F (220°C) FOR 7 - 10 MINUTES c. IMPINGER: 500°F (260°C) FOR 3 - 5 MINUTES 3. REMOVE FROM OVEN, LET COOL FOR ONE MINUTE, CUT AND ENJOY! FOR FOOD SAFETY AND QUALITY, PRODUCT MUST BE COOKED TO THE INTERNAL TEMPERATURE OF 165°F (74°C).