Gluten Free Sourdough Pizza

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

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

Requirements

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

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 eatGreat to look atSuper easy to makeReally 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.

Overview

Section 1: Introduction

Lecture 1 Welcome!

Lecture 2 A word about instant yeast

Lecture 3 Course Handbooks Here!

Section 2: Making a Sourdough Starter

Lecture 4 Starting Your Gluten Free Starters: Brown Rice, Buckwheat and Sorghum

Lecture 5 Maintaining Your Starter

Lecture 6 Making Leaven

Lecture 7 Transforming One Starter Into Another

Lecture 8 Troubleshooting Starters

Section 3: The Rustic

Lecture 9 Making the Rustic Sour Dough

Lecture 10 Pizza Espanola

Lecture 11 Simple Asparagus Pizza

Section 4: The AgroForester

Lecture 12 Making the AgroForester Dough

Lecture 13 Pizza Promiso

Lecture 14 Dragan's Dalmatian Pizza

Section 5: The Beet-Wheat

Lecture 15 Making the Beet-Wheat Dough

Lecture 16 Beet-Wheat Bianca with Smoked Salmon

Lecture 17 Pirates Pizza

Section 6: Hempizza

Lecture 18 Making the Hempizza Dough

Lecture 19 Happy Goat Pizza

Lecture 20 Peasy Pizza

Section 7: Pizza Noire

Lecture 21 Making the Charcoal Dough

Lecture 22 Fig & Blue Cheese 'Noire'

Lecture 23 The Red & The Black (Ajvar & Charcoal)

Section 8: Sauces & Garnishes

Lecture 24 Ajvar

Lecture 25 Oils & Pesto

Lecture 26 Vegan Pesto

Lecture 27 Romesco

Lecture 28 White Sauces

Lecture 29 Fresh Tomato Sauce

Lecture 30 Tinned Tomato Sauce

Lecture 31 Start Line & Finish Line

Section 9: Baking: Ovens & Techniques

Lecture 32 Check Out Four Different Types of Pizza Oven

Lecture 33 Get the Best from your Domestic Electric Oven

Lecture 34 Baking in a Wood Fired Oven

Lecture 35 NOT Playing with Fire!

Lecture 36 Tools for Baking Pizza

Section 10: Dough Balls

Lecture 37 Making and Baking Dough Balls

Lecture 38 Dips

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.