Place the peeled cassava chunks in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the cassava is fork-tender. Drain well and carefully remove the woody fibrous core from the center of each chunk.

Preheat your oven to 400°F (200°C) and line a round pizza pan or baking sheet with parchment paper. Brush the parchment paper lightly with olive oil to prevent the dough from sticking.

Transfer the warm, core-free cassava to a food processor. Add the olive oil, garlic powder, salt, and the egg to the bowl. Pulse the mixture repeatedly until it forms a smooth, slightly sticky dough.

Turn the dough out onto the prepared parchment paper. Using damp hands or a lightly oiled spatula, press the dough evenly into a 10-inch circle. Ensure the outer edges are slightly thicker to form a traditional crust border.

Bake the bare crust in the preheated oven for 15 minutes. Watch closely to ensure the edges begin to turn golden brown and the center feels firm to the touch. This initial bake prevents the crust from getting soggy once the toppings are added.

Remove the par-baked crust from the oven and carefully spread the marinara sauce evenly over the top, leaving a small border. Sprinkle generously with the shredded mozzarella, grated Parmesan, and dried oregano.

Return the assembled pizza to the oven and bake for an additional 8-10 minutes. Wait until the cheese is beautifully melted, bubbly, and slightly browned on top. Slice into wedges, garnish with torn fresh basil leaves, and serve hot for a perfect family meal!