Last Updated: 3rd May 2024

Pastrami & Pickle Pizza GF

White Rabbit Pizza Base : 10" : Gluten Free (Flour Blend (Corn Starch, Inulin, Hypromellose, Guar Gum, Psyllium, Rice, Maize, Buckwheat, Potato Starch, Quinoa, Powder Sugar), Water, Extra Virgin Olive Oil, Salt, Yeast.), Mozzarella : Diced : 10 x 10 mm (**Milk**, salt, lactic acid culture (**Milk**), rennet (microbial).), Cirio BIB : Pizza Sauce (Tomatoes (96.5%), onion (1%), sugar, salt, basil (0.5%), rehydrated oregano (0.3%), acidity regulator: citric acid.), Pastrami : Wafer Thin (Beef (90%), Water, Salt, Dextrose, Potato Starch, Stabilisers (Diphosphates,Triphosphates), Antioxidant (Sodium Ascorbate), Black Pepper, Preservative (Sodium Nitrite).), Kuhne : Gherkins : large (Gherkins, water, spirit vinegar, glucose-fructose-syrup, salt, sugar, natural flavouring), French's Classic Yellow : American Mustard (Spirit Vinegar, Water, **Mustard** Seed, Salt, Turmeric, Paprika, Spice, Flavouring, Garlic Powder.)

 Contains

  • Milk
  • Mustard

 Does not contain

  • Almonds
  • Barley
  • Brazilnuts
  • Cashews
  • Celery
  • Crustaceans
  • Eggs
  • Fish
  • Gluten
  • Hazelnuts
  • Lupin
  • Macadamia
  • Molluscs
  • Oats
  • Peanuts
  • Pecan
  • Pistachio
  • Rye
  • Sesame
  • Soya
  • Sulphur Dioxide
  • Tree Nuts
  • Walnuts
  • Wheat

  • Halal
  • Vegan
  • Vegetarian

Energy 5029kj 1202kcal
60.1%
Fat 48.97g
69.96%
Saturates 24.36g
121.82%
Sugars 16.32g
18.13%
Salt 8.94g
148.92%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)502960.1
(KCal)120260.1
Fat (g)48.9769.96
of which saturates (g)24.36121.82
Carbohydrates (g)138.8253.39
of which sugars (g)16.3218.13
Protien (g)54.06108.12
Fibre (g)12.730
Salt (g)8.94148.92
Weight (g)635-

Please note nutritional information is currently in beta mode and there may be discrepancies

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.