New Dawn Kitchen
Fruit Tart Cakes
Crispy edges, soft chewy center, easy to customize — this gluten-free pizza dough gives you everything you love about classic pizza, without the gluten (and dairy-free until you add your cheese of choice).
In this on-demand masterclass, you’ll learn how to make both a savory pizza and a sweet dessert-style pizza, plus homemade pesto, classic pizza sauce, and a berries-and-custard topping that turns your crust into a bakery-worthy dessert.
You’ll also get 8 topping combination ideas to spark your creativity and make pizza night even more fun. Whether you keep it simple or load it up, this crust is your new gluten-free staple.
You’ll Get:
Full Masterclass Video – Step-by-step guidance for mixing, shaping, topping, and baking savory and dessert pizzas.
Downloadable Recipe PDFs – Recipes for pizza dough, pesto, pizza sauce, berries-and-custard topping, and all topping combinations.
What You’ll Learn:
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How to make soft, chewy, gluten-free pizza dough (dairy-free until you top it).
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How to bake a perfectly golden crust at home — no special equipment needed.
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How to make pesto, classic pizza sauce, and dessert pizza custard.
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Savory pizza techniques + dessert pizza variations.
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Ideas for 8 gluten-free topping combinations (savory + sweet).
Ingredients
Contains: none by default. Cheese added by choice (dairy or dairy-free).
Crust- Water, white rice flour (or millet flour), arrowroot starch (or tapioca starch), lite buckwheat flour (or sorghum flour), olive oil, active dry yeast, sugar or honey, baking powder, xanthan gum, sea salt.
Additional ingredients for sauces + toppings vary (herbs, berries, custard ingredients, etc.).
Ready to Bake Gluten-Free Pizza Night at Home?
👉 Join the Pizza Masterclass for just $27 (one-time payment!)
Frequently Asked Questions
NICE TO MEET YOU
I'm Katy Davis
After having my first daughter in 2010, we were both diagnosed gluten and dairy intolerant when she was just 7 months old. I wasn't sure what I could even eat, I lost 20 pounds, I was feeling frustrated, lonely, and mad at my body.
I bought a gluten free pancake mix that was dry and flavorless but thought, "hey, it's something." I started tweaking it and making it better. I learned how the different flours worked together and what substitutions I could use. The kitchen became my calm place.
Baking for myself and daughter turned to baking for friends, selling at farmers markets, and ultimately opening my own gluten free bakery in 2014.
Now I use what I've learned to help people just like you bake in their own kitchen. I’ll show you how to incorporate baking gluten free into your life so your kitchen can become your calm place too.
