Gluten free pizza. poolish? long fermentation process?

Hello there!
after 2+ years of an amazing journey upgrading my pizzas to a level beyond my imagination and hosting many happy friends, I decided to stop eating gluten. I’m searching for ways to create a decent Gluten-free pizza, and was wondering is I could get some knowledge here.
I found Vito’s recipe on youtube and will give it a try for sure. 
I wanted to see if you guys have any tips, as well. and does the poolish + long fermentation process only works with Gluten-based flour? 
thanks <3