Five kinds of gourmet-level, gluten-free and vegan sourdough pizza crust
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.
Basic kitchen with an electric or gas oven, ceramic pizza stone or dutch oven, OR a wood fired oven.
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:
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.
Welcome! |
A word about instant yeast |
Course Handbooks Here! |
Starting Your Gluten Free Starters: Brown Rice, Buckwheat and Sorgum |
Maintaining Your Starter |
Making Leaven |
Transforming One Starter Into Another |
Troubleshooting Starters |
Making the Rustic Sour Dough |
Pizza Dough Shaping |
Pizza Espanola |
Simple Asparagus Pizza |
Maming the AgroForester Dough |
Pizza Promiso |
Dragan's Dalmation Pizza |
Making the Beet-Wheat Dough |
Beet-Wheat Bianca with Smoked Salmon |
Pirates Pizza |
Making the Hempizza Dough |
Happy Goat Pizza |
Peasy Pizza |
Making the Charcoal Dough |
Fig & Blue Cheese 'Noire' |
The Red & The Black (Ajvar & Charcoal) |
Ajvar |
Oils & Pesto |
Vegan Pesto |
Romesco |
White Sauces |
Fresh Tomato Sauce |
Tinned Tomato Sauce |
Start Line and Finish Line |
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 |
Making and Baking Dough Balls |
Fresh Herby Dip |