The long-rising gluten-free pizza is soft and tasty both freshly baked and the next day. It can be prepared in just a few minutes with a fork and nothing else is needed, the important thing is the rest in the fridge which allows you to obtain a lighter and more digestible pizza.
Discover other gluten-free recipes:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 22 Hours
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups flour (Nutrifree bread mix)
- 1/4 tsp fresh gluten-free yeast
- 3/4 cups water (room temperature)
- 2 tbsps extra virgin olive oil
- 1/2 tsp salt
- 7 oz canned tomatoes
- 5 1/4 oz mozzarella (lactose-free under 0.01% or plant-based)
- 2 leaves basil
Tools
- 2 Bowls
- 1 Fork
- 1 Pan – non-stick – diameter 11 inches
Steps
Day 1, 6:00 PM: In a bowl, add the yeast and dissolve it with a little water, then pour in the flour and oil.
Gradually add water and mix with a fork. If necessary, use a spatula or a wooden spoon.
Add the salt and mix well, then cover with a lid or plastic wrap and let it rise for two hours at about 68°F.
After two hours, transfer it to the fridge for 18 hours.
Day 2, 2:00 PM: Take it out of the fridge and let it sit at room temperature, around 68°F, for about 4 hours.
Spread the dough out on an oiled baking tray, using wet hands.
Let it rest for 1 hour and 30 minutes at 68°F.
Top and bake at 428°F for about 20 minutes.
WARNING: Check the Italian Celiac Association’s guidelines and read ingredient labels carefully to ensure they are free from gluten contamination
Tips
You can also eat it the next day, just reheat it in a hot oven for a few minutes.
Gluten-Free Leavened Recipes
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