Gluten Free Sourdough Pizza

Five kinds of gourmet-level, gluten-free and vegan sourdough pizza crust

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This ground-breaking course will revolutionise the way you think about pizza, especially sourdough, vegan dough, and above all, gluten-free!  It delivers professional instruction and original recipes developed, tried and tested by The Artisan Bakery School. It teaches you to bake gourmet-level, gluten-free & vegan sourdough crust that is: great to eat, great to look at, super easy to make and good for your health.

What You'll Learn

  • Make five different kinds of naturally gluten free & vegan sourdough pizza crust
  • Learn 10 different vegan and flexitarian toppings to compliment the crust
  • See how to bake pizza in a wood fired oven
  • Get tips on making and maintaining your gluten free sourdough starters
  • Learn how to best bake your pizza in a domestic oven
  • Learn 7 different pizza sauces, oils and garnishes

Who is this course for?

  • People who have gluten allergies/sensitivities.
  • Anyone can benefit from this course, even if you've never baked a sourdough pizza in your life.
  • But there's plenty of inspiration for more experienced bakers / pizzaristas / foodies too.

Requirements

Basic kitchen with an electric or gas oven, ceramic pizza stone or dutch oven, OR a wood fired oven.

Course Description

This ground-breaking course will revolutionise the way you think about pizza, especially sourdough, especially vegan dough, and above  all, especially gluten-free!  

It delivers professional instruction and original recipes developed, tried and tested by The Artisan Bakery School.

It teaches you to bake gourmet-level, gluten-free & vegan sourdough crust that is:

  • Great to eat
  • Great to look at
  • Super easy to make
  • Really good for your health

First, you get super simple instructions on how to create a gluten-free sourdough starter, and how to make it into a leaven for your dough. Fermenting the flour is the secret of what makes sourdough so healthy, and the gluten free flours we use here all have extra health benefits of their own, so it's a double-whammy.

Then, print out the download of the comprehensive Course Handbook that's relevant to you. One version shows ingredients measured in grams, the other in cups and spoons.  Then pick a recipe, set your leaven, measure your ingredients and just follow the very simple video instruction.

Start by making a sorghum leaven to prepare  the Rustic Sour Dough, using white teff, maize and almond meal. Demonstrations of Pizza Espanola and Simple Asparagus Pizza follow, with full recipes given in the Handbook. Vegan topping switches are also suggested.

Next up is The Agroforester Sour Dough, made with chestnut and fava bean flours on a sorghum leaven.  Pizza Promiso (vegan heaven) and Dragan's Dalmatian Pizza showcase this mild, creamy crust to perfection.

The Beet-Wheat Sour Dough gives a super-healthy, beetroot and buckwheat crust that lends itself beautifully to smoked fish.  Beet-Wheat Bianca & Smoked Salmon, or   Pirates' Pizza with smoked mackerel and pomegranate  seeds, both add the benefits of the Omegas in oily fish.

The Hempizza Sour Dough glows with virtue; did you know that hemp flour provides all 20 amino acids, including 9 our bodies can't make themselves?  Not to mention all those phytonutrients.  And it just shines in simple creations like our Happy Goat Pizza or the Peasy Pizza.

For the Grand Finale of the Five Doughs you'll learn the fabulous Pizza Noir Sour, a dramatic,  activated-charcoal dough, (so helpful in de-toxing). If the Fig & Blue Cheese  Noire doesn't bring the house down, The Red & The Black surely will.

Full instructions are given for making all the pizza sauces, oils and garnishes, so you can mix and match the recipes to suit your taste; the only limit is your imagination!

And of course, you can check out the videos for our essential pro tips on baking pizza, according to your kind of oven.

Get Gluten Free Sourdough Pizza and indulge yourself while eating healthy.

Just click the button to Enroll!

NOTE: All the dough can be kept in the fridge for a couple days before baking. It can also be used for making bread, rolls or dough balls, so it is super-versatile.

Section 1: Introduction

Welcome!
A word about instant yeast
Course Handbooks Here!

Section 2: Making a Sourdough Starter

Starting Your Gluten Free Starters: Brown Rice, Buckwheat and Sorgum
Maintaining Your Starter
Making Leaven
Transforming One Starter Into Another
Troubleshooting Starters

Section 3: The Rustic

Making the Rustic Sour Dough
Pizza Dough Shaping
Pizza Espanola
Simple Asparagus Pizza

Section 4: The AgroForester

Maming the AgroForester Dough
Pizza Promiso
Dragan's Dalmation Pizza

Section 5: The Beet-Wheat

Making the Beet-Wheat Dough
Beet-Wheat Bianca with Smoked Salmon
Pirates Pizza

Section 6: Hempizza

Making the Hempizza Dough
Happy Goat Pizza
Peasy Pizza

Section 7: Pizza Noire

Making the Charcoal Dough
Fig & Blue Cheese 'Noire'
The Red & The Black (Ajvar & Charcoal)

Section 8: Sauces & Garnishes

Ajvar
Oils & Pesto
Vegan Pesto
Romesco
White Sauces
Fresh Tomato Sauce
Tinned Tomato Sauce
Start Line and Finish Line

Section 9: Baking: Ovens & Techniques

Check Out Four Different Types of Pizza Oven
Get the Best from your Domestic Electric Oven
Baking in a Wood Fired Oven
NOT Playing with Fire!
Tools for Baking Pizza

Section 10: Dough Balls

Making and Baking Dough Balls
Fresh Herby Dip

Enroll on this Course

£14.99

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The Artisan Bakery School
Old Home Cottage
Sparkwell
Devon PL7 5DQ
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