First, proof the yeast by adding it to a small bowl with ½ cup of 115 degree water and honey. Give a quick whisk and set aside someplace warm for about 20 minutes. If your yeast is active, it will double in size and smell yeasty.
Combine the cassava flour, tapioca starch and salt in a large bowl and stir to combine. Add the olive oil and 1 cup of warm water, along with the yeast mixture. Stir until combined into a slightly wet dough, gently forming into a ball with floured hands. Cover with a towel and set someplace warm (about 70-90 degrees is best) for about an hour to rise.
Your dough should have risen a couple of inches, perhaps cracking and smelling yeasty. Carefully divide it into two portions, forming each into a puck and then rolling out each into an 11-inch pizza on a piece of parchment paper and adding additional cassava flour to the pin as needed.
When ready to bake, preheat the oven to 500 degrees with a pizza stone or flat baking sheet inside.
While the oven and baking surface are pre-heating, top the pizza on a pice of parchment paper on a flat baking sheet. First apply your sauce, then meat and vegetable toppings.
To cook, remove the pre-heated stone or sheet from the oven and quickly (and carefully!) slide the sheet of parchment with the pizza from one sheet to the pre-heated one. Cook for about 10 minutes, or until just browned on the bottom of the crust. Cool for a few minutes before enjoying.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/aip-pizza-dough/