Thin & crispy Pizza bases
Allergens
Contains
- Cereals containing gluten
- Wheat
Identified from the ingredient declaration, the label’s “contains” statement, or both.
May contain
- Soybeans
- Milk
A precautionary statement about how the food is made. It is not the same as a declared ingredient.
may also contain milk and soya, lidl typical values energy fat
Always check the packaging. Recipes change, and they differ between countries and pack sizes. FoodSignal reports the label information we hold; it is not a substitute for the packaging in your hand or for medical advice.
Nutrition
per 100 g- Energy
247 kcal
- Saturates
0.2 g
Low - Sugars
4.3 g
Low - Salt
0.8 g
Medium
Low / medium / high follow the UK front-of-pack colour guidance. That is voluntary United Kingdom guidance, not an EU or Irish requirement, and it is shown here as context rather than as a rule that applies to this pack.
| Typical values | per 100 g | Per serving100 g (1 serving (100 g)) |
|---|---|---|
| Energy | 247 kcal | 247 kcal |
| Fat | 1 g | 1 g |
| Saturatesof which | 0.2 g | 0.2 g |
| Sugars | 4.3 g | 4.3 g |
| Salt | 0.8 g | 0.8 g |
| Fibre | 3 g | 3 g |
| Protein | 7.6 g | 7.6 g |
Fibre and protein descriptions use the conditions in the Annex to Regulation (EC) No 1924/2006, which sets the legal test for those claims.
Ingredients
wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), water, durum wheat semolina, salt, yeast, dried wholemeal spelt wheat sourdough, extra virgin olive oil, allergy advice for allergens, including cereals containing gluten, see ingredients in bold, may also contain milk and soya, lidl typical values energy fat
The declaration exactly as it appears on the packaging we recorded.
Additives
An E number is a name, not a verdict. Tap one to see what it does and why it is in this food.
Product details
- Brand
- Lidl
- Category
- Cakes and pastries
- Storage
- Not recorded
- Serving
- 100 g — 1 serving (100 g)
- Recipe market
- IE
Where this came from
- Checked
- Imported and plausible, not confirmed
- Recorded
- 12 September 2026
- Source
- Open Food Facts
Contains information from Open Food Facts, available under the Open Database License (ODbL).
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