Gluten Free Sourdough Pizza

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, especially vegan dough, and above  all,  especially gluten-free!

What you’ll learn

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

Course Content

  • Introduction –> 3 lectures • 2min.
  • Making a Sourdough Starter –> 5 lectures • 10min.
  • The Rustic –> 3 lectures • 5min.
  • The AgroForester –> 3 lectures • 5min.
  • The Beet-Wheat –> 3 lectures • 5min.
  • Hempizza –> 3 lectures • 6min.
  • Pizza Noire –> 3 lectures • 6min.
  • Sauces & Garnishes –> 8 lectures • 18min.
  • Baking: Ovens & Techniques –> 5 lectures • 14min.
  • Dough Balls –> 2 lectures • 3min.

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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.


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