To Make the Gluten-free Pizza Roll Dough

1. In a large bowl, combine sweet potato mash, cassava flour and salt until ingredients come together into a pliable ball of dough.*
2. Place ball of dough between two pieces of parchment paper. Using a rolling pin, roll out the dough into a large rectangle about 8 1/2 x 11 and no less than 1/4 inch thick.

To Prepare the Pizza Rolls

1. Preheat oven to 375F and line a baking dish (8×8 or larger) with parchment paper or grease with olive oil. 
2. Using an offset or rubber spatula, spread the nomato sauce or tomato sauce, oregano, basil, garlic powder, bacon bits and red pepper flakes (if using), over the lower 2/3 of the dough (Image 1).
3. Use the parchment paper to help you fold the top 1/3 of the dough down to cover the middle 1/3 (Image 2) and fold the bottom 1/3 up to place on the middle third like a letter (Image 2)
4. Starting from the short edge, use a large sharp knife or bench scraper to cut dough into 3/4-inch wide strips (See Image 4)
5. Carefully roll each strip inward into a tight circle. If the dough cracks in a few places, use wet fingertips to help bring it back together.
6. Brush pizza rolls lightly with olive oil to enhance browning. 
7. Place into a baking dish of choice and bake in the middle rack of oven for 33-35 minutes.
8. If desired, place oven on broil HIGH for 2 minutes to crisp up the tops of the rolls. 
9. Garnish with fresh basil, if desired.