Peel the cassava with a paring knife making sure to remove all of the purple-ish outer layer. Cut away any discolored spots from the white inner flesh.

Roughly chop the cassava into smaller pieces and remove any fibrous stringy bits from the center.

Quickly rinse the chopped cassava under running water then add it to a blender. Fill the blender cup with water to cover all of the cassava.

Blend on high speed until the cassava is pureed in the water.

Place a colander into your clean sink or a large mixing bowl and line it with fine cheesecloth or a nut milk bag. Pour the cassava puree into the cheesecloth and twist and squeeze out as much liquid as you can. Discard the liquid. The resulting cassava pulp should be soft and starchy and hold together in a ball.

Transfer the cassava pulp to a food processor with the chickpeas, olive oil and salt then puree until the chickpeas are smooth and everything is evenly combined. The dough is now ready to be used or can be wrapped and refrigerated to use within 3 days.

Preheat a pizza stone on the middle or lower rack of your oven to 475˚F/250˚C.

Meanwhile, brush a piece of parchment paper with olive oil. Then press the cassava dough out into a thin circle on the oiled parchment paper with your hands.

Brush the top of the dough with more olive oil then slide the parchment paper onto a pizza peel (or a thin wood cutting board) and transfer the pizza, still on the parchment paper, to the preheated stone to parbake for 2-4-minutes depending on your oven.

Remove the pizza crust still on the parchment paper and let it sit on the peel for a minute to cool before flipping it over.

Spoon the tomato sauce onto the par-cooked crust and spread it out to the edges.

Thinly slice the fresh mozzarella and place the slices on top of the sauce. Add a few fresh basil leaves then drizzle on more olive oil and sprinkle with red pepper flakes, a pinch of salt, and black pepper.

Return the pizza to the oven to finish cooking until the cheese is melted and bubbling and the crust is completely cooked through and crispy on the bottom, about 5 minutes.

Finish the cooked pizza with more fresh basil leaves and another drizzle of olive oil then cut and serve hot.