Hi,
Let’s be honest, great gluten-free pizza is hard to find.
So we decided to fix that.
After months of testing, tasting, and perfecting in our kitchen, we created gluten-free pizzas that even the pickiest pizza lover will crave.
The Gluten-Free Pizza Masterclass
Learn how to make every style - crispy, chewy, airy, and irresistible.
🎥 Step-by-step videos, simple flours, zero gums, zero fillers.
There’s something magical about pizza night.
It’s more than just a meal - it’s the comfort food that we all know and crave, our perfect companion for a movie night, for a family get together, for friends gathering…
And it’s the first bite that makes everyone go quiet for a moment.
When we started experimenting with gluten-free doughs, we knew we didn’t just want a “good for GF” version; we wanted the real thing.
And after countless batches, we found the secret: hydration, patience, and flours that actually behave.
Now, gluten-free pizza isn’t just possible - it’s better than ever.
6 Gluten-Free Pizzas You’ll Love
1. Classic Neapolitan
Soft, chewy, and beautifully blistered, just like a wood-fired favorite.
2. Thin Crust “Tavern Style”
Crispy, crackly, and perfect for folding.
3. Sheet-Pan Sicilian
Thick, airy, and golden, with edges that caramelize in olive oil.
4. GF Sourdough Pizza
Naturally fermented for a rich, complex flavor that beats takeout.
5. Keto Pizza Crust
High-protein, low-carb, and full of flavor - no compromise necessary.
Pizza Scrolls
Soft, cheesy, and perfect for snacking or sharing.
Get all Recipes + Step-by-Step Masterclass + Pizza Sauces & Creative Toppings
Customer Favourite:
Gluten-Free Sourdough Pizza Scrolls
Cheesy, swirled, and delightfully tangy - your new favorite snack twist!
Dry ingredients:
150 g Gluten-free Bread Flour Mix
80 g Tapioca Starch
10 g Salt
12–15 g Psyllium Husk
Wet Ingredients:
320 g Water
150 g Gluten-free Sourdough Starter
10 g Honey
10 g Olive Oil
Filling:
1 cup Tomato Passata or Pizza Sauce
150–180 g Shredded Mozzarella
Dried Oregano, Fresh Basil, or Chili Flakes(optional)
Instructions
Prepare the Psyllium Gel
Gather your required ingredients.
In a medium bowl, whisk together the water, honey, and olive oil.
Add the psyllium husk and mix well. Let it sit for 5–10 minutes to form a thick gel.
Make the Dough
In a large mixing bowl, combine the gluten-free bread flour mix, tapioca starch, and salt.
Add the sourdough starter and psyllium gel.
Mix thoroughly with a spoon or stand mixer until the dough is smooth and slightly sticky.
Shape the Scrolls
Dust a surface with gluten-free flour.
Roll out the dough into a large rectangle (approx. 35x45 cm).
Spread an even layer of tomato sauce and sprinkle mozzarella and herbs over the top.
Roll the dough tightly from the long edge into a log.
Cut the log into 12 even scrolls.
Place the scrolls cut-side up on a baking tray lined with parchment paper, spaced slightly apart.
Fermentation
Cover the tray loosely with a cloth or plastic wrap.
Let the scrolls ferment at room temperature for 4–5 hours, or until puffed and airy.
Bake
Preheat the oven to 200°C (390°F).
Bake for 22–25 minutes, until golden on top and the cheese is melted and bubbly.
Let the pizza scrolls cool slightly on a wire rack, then top with freshly chopped basil and serve warm for the ultimate cheesy, herby bite!
Note
Cooling & Storage
Store in an airtight container for up to 2 days or freeze for longer storage. Reheat in a warm oven to refresh the texture.
Ready to master them all?
Join the Gluten-Free Pizza Masterclass today for just €47 (limited-time offer) and enjoy lifetime access to every recipe, tip, and technique.
Because everyone deserves pizza night - gluten-free or not.