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Nutringo pizza Seed Mix Protein Pizza Tarté Crispbread

Pozostali Producenci

4270000232640

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Suitable for paleo, ketogenic, LCHF / low carbohydrate diets for pizza or for baking crispbread with an extremely low carbohydrate content (95 in a dry mix, about 4% in the finished crust.

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22,68 pln

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Weight net. 200g.; 11,34 pln/100g.

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Nutringo® Seed Mix Protein Pizza Tarté Knäckebrot is a unique mix for home-made pizza or crispbread with high protein content, low glycemic index and extremely low carbohydrate content.

Baked goods with this mix are suitable for people on a ketogenic diet.

Nutringo® Protein Pizza Seed Mix is ​​a cereal-free pizza - the mix is ​​suitable for people with gluten intolerance. Due to the fact that it has a very low glycemic index, it is suitable for diabetics.

The mixture does not contain lactose, milk or animal products - it contains 34% of vegetable protein, mainly golden flax, lupine and linseed, i.e. vegetable sources of protein well tolerated by people on the FODMAP diet

The most important information about the Nutringo® Protein Pizza Seed Mix:

  • suitable for a ketogenic diet
  • suitable for paleo
  • suitable for diabetics
  • suitable for people intolerant to gluten and lactose
  • suitable for vegans
  • zero cereals
  • only 4% of carbohydrates in the final baking
  • easy to prepare, does not require a mixer or rising
  • high-quality 100% natural ingredients: linseed, lupine, sesame, golden flax and psyllium.
  • without improvers, preservatives or fillers

All you need to bake pizza or crispy bread is any oil and cottage cheese - 4 minutes of kneading and the pizza is ready to be put into the oven! After a quarter of an hour of baking, you can enjoy a delicious, home-made pizza with almost no carbohydrates! It's easy like never before!

Porcja 25 g W 100 g
79.25 317.00
332.06 1,328.23
2.25 9.00
0.33 1.30
2.30 9.20
0.90 3.60
8.68 34.70
0.85 3.40

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Nutringo®- Seed Mix Protein Pizza Tarté Knäckebrot - a mix for baking pizza or crispbread with a low carbohydrate content *

* 4% of carbohydrates in baked bread according to the proportions given on the package

Net weight: 200g

Ingredients: defatted sunflower meal, partially defatted gold linseed flour, brown linseed flour, partially defatted, pumpkin seeds, egg white powder, lupine flour, psyllium husk powder, sesame, table salt, raising agents: sodium gluconolactone and hydrogen hydrogen chloride

Gluten-free, lactose-free.

Allergens: sesame, lupine, eggs; Despite the greatest care taken during the production process, the mixture may contain fragments of shells.

Nutritional values ​​in 100g of dry mix: energy value 317.0kcal / 1328.2kJ, fat 9.0g (including saturated fat 1.3g), carbohydrates 9.2g (including sugars 3.6g), protein 34.7g, salt 3.4 g

Producer: Produced in Germany by Nutringo Deutschland

Storage: Store the mixture in a dry place, protected from light. Store the finished bread in a bread bin or cover it with a linen cloth. After baking, the bread retains its freshness and taste for about 1 week. Do not store bread in plastic bags. The bread can be stored in a freezer, before freezing it should be cooled down to room temperature and cut into slices. stays fresh for 3 days, keep it tightly wrapped in cling film. To keep it fresh longer, cut the finished bread into slices and freeze.

Additionally needed ingredients:
  • 300g of low-fat cottage cheese (white cheese, preferably the one in a triangle)
  • 75ml of oil
A method of preparing:
  • Mix 300g of low-fat cottage cheese and 75ml of oil in a bowl with a whisk.
  • Then add the baking mix, knead well for about 4 minutes until a springy dough is formed that can be torn off the edge.
  • Roll out the dough between two pieces of cling film or a greased rolling pin and place on a greased baking sheet
  • A. Bake the pizza or tart at 230 ° C for about 17 minutes, you can add your favorite toppings
  • B. Crispy bread bake at 150 ° C for about 45 minutes, you can add your favorite additions, after about 10 minutes of baking, open the oven for a moment, remove the tray and cut the dough into the desired shape of slices, then put it back in the oven.

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