Gluten Free Pizza by Marcelo Horta

Imagine biting into a warm, golden pizza crust with a crispy edge, an airy crumb, and a rich, mouthwatering flavor—completely free from gluten, dairy, eggs, soy, and preservatives.

With my renowned Levain method of natural fermentation, you will learn to craft artisan pizzas right in your home kitchen that don't just match traditional wheat pizzas—they surpass them.

You don't need expensive specialty ingredients or complex professional equipment to achieve extraordinary results.

This course guides you step-by-step through mastering wholesome, budget-friendly baking techniques so you can create deeply satisfying, health-conscious pizzas that every pizza lover will crave.