Preheat your oven to 425°F (220°C) and line a baking sheet or pizza stone with parchment paper. This ensures the cassava dough will not stick and bakes evenly.

In a medium mixing bowl, whisk together the cassava flour, sea salt, and garlic powder until well combined.

Pour in the 1/4 cup olive oil and 1/3 cup warm water, stirring with a wooden spoon or your hands until a smooth, pliable dough forms. If the dough is too crumbly, add an extra tablespoon of warm water at a time until it holds together.

Place the dough onto the prepared parchment paper and press it out with your hands or a rolling pin into a 10-inch circle, about 1/4-inch thick. Brush the edges with the remaining 1 tablespoon of olive oil for a crispy crust.

Bake the bare crust for 10-12 minutes until the edges are firm and starting to turn lightly golden brown. Pre-baking the crust prevents a soggy bottom once the toppings are added.

Remove the crust from the oven and spread the pizza sauce evenly over the top, leaving a small border. Arrange the fresh mozzarella slices evenly across the sauce.

Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted, bubbly, and slightly browned on top.

Remove from the oven and immediately scatter the fresh basil leaves over the hot cheese. Slice into wedges and serve immediately alongside a crisp green side salad for a complete meal.