Patent classifications
A
HUMAN NECESSITIES
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A21
BAKING; EDIBLE DOUGHS
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A21D
TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
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13/00
Finished or partly finished bakery products
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A21D13/40
Products characterised by the type, form or use
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A21D13/43

GLUTEN FREE PIZZA CRUST AND METHOD
20260076377 · 2026-03-19 ·

A cooked, bread like product is provided. The product is formed initially as a pourable batter that has an increasing consistency with time, effected by the use of a fast acting hydrocolloid in combination with a slow acting hydrocolloid and proofing. The cooked product can be used in combination with a topping to form a product like a pizza.

GLUTEN FREE PIZZA CRUST AND METHOD
20260076377 · 2026-03-19 ·

A cooked, bread like product is provided. The product is formed initially as a pourable batter that has an increasing consistency with time, effected by the use of a fast acting hydrocolloid in combination with a slow acting hydrocolloid and proofing. The cooked product can be used in combination with a topping to form a product like a pizza.