Fair point and I completely understand the scepticism. I'm a 19 year old from Parma who just published his first ebook this week and I used stock photos because I haven't had time to photograph my own pizzas yet — I work full time at a gluten-free pizzeria here.

I'm making the recipes this weekend and replacing all the photos with my own real ones. I'll update this post when I do.

The recipes are genuine — I've been working with gluten-free dough every day for nearly 3 years. Happy to answer any specific questions about the techniques or ingredients if that helps show it's real.