Time: 2 ore più riposo
Difficulty: Facile

Ingredients for 4 people
For the mix
320 g corn starch Sarchio 
60 g gluten-free rice starch
40 g Tapioca flour Sarchio
40 g Buckwheat flour Sarchio
20 g dextrose powder
14 g guar gum
6 g psillium fiber fiber
For the pizza dough
500 g mix see above 
370 g of water
16 g fresh yeast
30 g Extra virgin olive oil dop Sarchio
8 g wholemeal salt Sarchio  
For the seasoning
250 g of tomato pulp
300 g mozzarella for gluten-free pizza
100 g grilled zucchini
200 g grilled white and green asparagus
100 g grilled mixed peppers
60 g black pitted olives
Extra virgin olive oil

Setting up Bread Machine 
Programme 18
Gilding /
Forma /
Duration /

Procedure

Procedure
Pour all the powders into a bowl and mix well with a whisk until they are well homogeneous.
Insert the water, baking soda in the PAGNOTTA container, select the program 18 and press START. After about one minute add the mix and let it soak for 3 or 4 minutes, then add the oil and the.                 salt as the last ingredient when all others are well incorporated.

 
Take the dough out of the loaf container and wrap it in some film and put it in the fridge for 45 minutes at rest.
Put the dough to rest, dividing it in blocks of about 280 g, cover with film and put in the fridge to rise for about 12/18 hours.

Season the tomato with the oregano, the oil and the salt, mix well with a ladle, spread the balls on a pastry board with rice flour up to a diameter of 28-30 cm and season the surface of the pasta with the tomato and cook. 

Bake in the hot oven possibly thermo refractory to 250°C for about 10 minutes, after these first

minutes of cooking remove the pan and add the mozzarella spreading all over the pizza and vegetables

After cooking, remove from the oven and let cool and eat hot.