Gluten free Pizza Dough

This recipe is amazing! It's my first gluten free pizza which tastes like a real pizza!

I've tried two or three times to make this dish, but the results were horrible.

This recipe is not mine, but is from my friend Antonio (here you can find his Instagram - you wil love his gallery!) who has a blog too where you can find recipes, personal reflections and other article about his life style.

His story with the food is particular, it had changed everything in his life. For him food it's not just FOOD, it's a therapy for mind, body and soul. One day, he told me his story and how he passed from a "normal" to a raw vegan diet.

He is a positive person in love with the Nature in all hers shape, but also - like me - he is in love with food! In his facebook page you can find some raw and gluten free recipe.... It's where I found this one!

So.. Let's start!

For the pizza you need to take your time because the dough has to rise for about 24 hours in the fridge.

For two pizzas (20 cm ø):

200 gr. rice flour

400 gr. buckwheat flour

150 gr. cornflour (not corn starch!)

150 gr. potato starch

650 gr. water at room temperature

10 gr. salt

25 gr. fresh brewer's yeast

1 tbsp olive oil

Mix together all the dry ingredients, then add the olive oil and mix well.

Dissolve the yeast in the water at the room temperature and add the mixture to the dry ingredients and mix it until they are well combine. You should obtain the consistency of the cake batter.

Grease two pizzas baking tin and spread over the top a tablespoon of cornflour, Divide the dough in two and with wet hands shape your pizza base.

Cover your baking tin with plastic wrap and let the dough rise in the fridge for about 24 hours.

After the 24 hours, leave the pizzas at room temperature for 3 hours.

Now it's time to decorate and season your pizzas with all the ingredients that you prefer.

Cook in the preheat oven at 220°C for 25 minutes.

Enjoy it and share with your friends!