Barcelona is a city that has always pulsed with food. From the scent of wood-fired bread wafting down cobbled alleys to the bustling markets where locals buy olives, anchovies, and oranges still warm from the sun, it’s a place where culinary heritage and innovation are woven together in everyday life.
This summer, our chefs Andy and Evelina got together in this food capital, not as tourists, but to capture a brand-new Masterclass in pasta and pizza crafted to show that gluten-free cooking can honor tradition while creating something entirely new.
In a kitchen tucked into the cozy Mediterranean streets, we filmed something extraordinary, reshaping gluten-free comfort food. From beautifully textured zucchini noodles and elegant chickpea flour pasta to rustic flour-based ribbons, followed by golden thin-crust, hearty thick-crust, and Neapolitan-style pizzas, this collection brings artisanal flavors to life in recipes that look impressive yet remain beautifully simple to make.
For those of us who eat gluten-free, these foods have often been the ones we’ve had to give up, or compromise with versions that are not even close in taste.
That’s why this Masterclass matters.
All taught step-by-step, blending heritage techniques with modern gluten-free mastery.
Ready to bring that artisan-pizzeria feeling, and the joy of pizza night, back to your own kitchen?
You’ll get instant access to:
✔️ Andy & Evelina’s Barcelona Pasta & Pizza Masterclass
✔️ Two FREE cookbooks (worth $54)
✔️ Step-by-step video tutorials designed to inspire confidence and joy in your kitchen
Our Community’s Top Pick:
Classic Gluten-Free Sourdough Pizza
Crispy on the outside, soft and chewy in the middle, this naturally fermented gluten-free pizza crust is full of flavor and perfect for health-conscious pizza lovers.
Wet Ingredients:
300 g Warm Water
150 g Gluten-free Sourdough Starter (Active)
12–15 g Ground Psyllium Husk
Dry Ingredients:
150 g Gluten-free Flour Mix (Caputo or Similar)
80 g Tapioca Starch
10 g Salt
Toppings:
100 g Tomato Sauce (Unsweetened, Plain or Lightly Seasoned)
200 g Fresh Mozzarella Torn Into Chunks (or plant-based alternative)
100 g Cherry Tomatoes, Halved
A Handful of Fresh Basil Leaves
1 tsp Dried Oregano
Extra Virgin Olive Oil, for Drizzling
Instructions
Gather Required Ingredients and Make the Psyllium Gel
Gather your required ingredients.
In a medium bowl, combine the warm water and psyllium husk.
Stir well and let sit for 5–10 minutes until it forms a thick gel.
Prepare the Dough
In a large mixing bowl, whisk together the gluten-free flour mix, tapioca starch, and salt.
Add the psyllium gel and the active sourdough starter to the dry ingredients.
Mix well until a smooth, elastic dough forms. Use a spatula or dough hook.
Bulk Fermentation
Cover the bowl with a lid or clean towel.
Let the dough rest at room temperature for 6–8 hours, or until visibly puffy and soft.
Shape the Crust
Lightly flour your work surface with rice flour, or use parchment-lined sheet trays.
Divide the dough into 2 equal portions.
Gently press or stretch each piece into a round circle roughly 11 inches (28 cm) wide.
Place each crust on a piece of parchment paper.
Let rest for 30 minutes while preheating the oven.
Par-Bake the Base
Preheat oven to 480°F (250°C) with a pizza stone or heavy sheet tray inside. You can also use a preheated cast iron skillet. Place the uncooked pizza on parchment paper onto the preheated skillet or pizza stone.
Par-bake each pizza base for 6–7 minutes until just set and slightly puffed.
Add Toppings & Final Bake
Spread each base with tomato sauce.
Top with mozzarella, halved cherry tomatoes, and a sprinkle of dried oregano (or simply use whatever toppings you like!)
Drizzle with a tiny bit of olive oil.
Bake for another 8 minutes, or until the cheese is fully melted and edges are golden.
Top with fresh basil leaves right after baking.
Slice and serve!
Note
Storage & Reheating
Best enjoyed fresh.
To store, cool completely and refrigerate in an airtight container for up to two days
Reheat in a hot oven for a few minutes until warm and crisp.
Get access to all 30+ pizza recipes, FREE cookbooks and video masterclasses, TODAY FOR JUST $67
P.S. This Masterclass has been crafted in Barcelona, but it’s designed to be easily replicated in your kitchen, even for beginners, and with minimal equipment required.
Join us in gluten-free cooking that feels like tradition, but without compromise.