Mix the flour with the water in which the yeast has been dissolved, pouring it gradually. When all the water has been absorbed (the gluten-free flour will be a little sticky), add salt and lard (or oil).
Work well and finally, flour your hands, form a ball to let rest covered until doubled (when you flour your hands the gluten-free flour, initially sticky, stops being so and can be easily manipulated).
In the meantime, work the ricotta well dry (better if it is two or three days old and has lost the whey) with salt, pepper and grated cheese to taste. Pour the ricotta into a pastry bag.
Divide the dough into two pieces of equal weight and spread them into pizza pans greased with a little oil. One cm away from the edge make a ricotta string. Fold the edge over the ricotta, pressing down well to seal the dough.
Distribute pieces of anchovy on the surface, season with a few spoonfuls of tomato pulp, a generous handful of chopped mozzarella, the spicy, seedless and thinly sliced chilli and oregano.
Oil the entire stuffed edge. Bake at the maximum temperature of the oven for about 10 '. Remove from the oven and decorate with basil.