Venice Bakery

venice_bakery_20130508001009-2Since first learning about Venice Bakery at The Allergy & Free From Show a few months ago, it has taken me quite some time to get around to using the two bases that I bought whilst I was there.

Having sampled some of their garlic bread at the show, I was keen to try to recreate this at home, so I opted to buy a seasoned crust, as well as plain crust to make a pizza :).

If you don’t know much about Venice Bakery, here’s a little bit more about them, taken from their website:

Founded in 1950, Los Angeles-based Venice Bakery is one of the country’s largest family owned pizza manufacturers. We supply the food service industry, grocery stores and markets, as well as restaurants and pizza chains across America. From our humble beginnings of artisanal breads and crusts, Venice continues to satisfy customers with a wide variety of delicious, convenient, and health conscious products.

Venice Bakery prides itself on adhering to the values which have shaped our mission from day one. Special attention to ingredients and processes, and a continued emphasis on the fundamentals of the age-old bread-making tradition set our handcrafted breads and gluten-free products apart from soft, preservative-filled commercial breads.

Venice Bakery is committed to ongoing innovation and product development, and to perfect every one of our products for maximum taste and healthfulness. We are proud that our facility in America has been tested and certified by the Celiac Sprue Association. And in the UK our products carry the internationally recognised crossed grain symbol which is issued by Coeliac UK.

When it comes to our customers’ health and satisfaction, we take no shortcuts.

Venice Bakery’s bases are made from rice flour, tapioca flour, water, potato starch, potato flour, evaporated cane sugar, olive oil, yeast and salt, with the addition of Italian spices on the seasoned base. This makes them gluten free, wheat free, soy free, dairy free and egg free :).


Garlic bread made from 12 inch seasoned crust base

The first of the two bases I used was the seasoned one, which was used to create a garlic bread to accompany a home-made spaghetti bolognese made by my boyfriend, which also used some Glutafin spaghetti.IMAG1718

Rather than using the garlic bread recipe provided on Venice Bakery’s Facebook page, my boyfriend opted to make his own garlic butter using olive oil, butter, crushed garlic and rosemary, which he then spread over the base.

garlic bread fb infoThe garlic bread was baked for approximately 10 minutes, but one thing you will notice is that the instructions shown on the Venice Bakery UK Facebook page differ to those on the product packaging.

The packaging says that the oven should be preheated to 230° and cooked for 8-10 minutes, but the Facebook instructions say 200° for 10-15 minutes. My boyfriend followed the packet instructions and the garlic bread came out very crispy, which I would suggest was as a result of the very high temperature.

The garlic bread still tasted lovely and it was great to finally be able to have some garlic bread with this type of meal, like we used to. On a side note, the Glutafin spaghetti was wonderful too :).

IMAG1722 IMAG1723

Pizza made from 12 inch plain crust base

Having tried to make pizzas from various types of gluten free bases of late, I was keen to see how a Venice Bakery base would fair in comparison.

DSC01545I decided to top my pizza with a carton of passata, an orange pepper, onions, spinach, prosciutto, salami and chorizo topped with mild cheddar and parmesan cheeses :).

Unfortunately whilst cooking the pizza, I had another issue with the conflicting cooking instructions!

The cooking guide on their website refers to cooking the product on 200° for 10-20 minutes and the packaging says to cook on 230° for just 8-10 minutes.

As a result, I ended up with crispy edges but a very soggy middle to the pizza, with the middle actually collapsing when I tried to transfer it to a plate :(.DSC01547DSC01549

Although the middle of the pizza wasn’t great, the outer section tasted lovely.

I was disappointed that in both instances I didn’t have any spare bases, as I would have liked to have tried them again, to try to find the right cooking times and temperatures.

In conclusion, I do intend to try these bases again, but Venice Bakery UK need to look at their cooking instructions to ensure that they are clear and that there is no conflicting information, which could result in the products being spoilt.

Venice Bakery UK products are currently only available online through their website, but you can find out more about their products both on the website ( and on their Facebook page (

If you’ve tried any Venice Bakery bases yourself, I’d love to hear from you if you’ve found the optimum cooking temperatures and times – please leave a comment below!

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