Preheat oven to 210C (410F) and line two baking sheets with parchment paper.

Combine 1 cup of the flour with the yeast, sugar, salt, garlic powder, and basil in a large bowl.

Add olive oil and warm water, and use a wooden spoon to combine thoroughly.

Add in another 1 cup of flour, and stir. If dough is still too sticky, keep adding flour gradually until a maximum of another 1/3 cup is added.

Coat another large bowl with olive oil and transfer dough to this greased bowl. Cover tightly with plastic wrap and allow to rise in a warm place for 30 minutes or until puffy and doubled in size.

Once dough has doubled, coat your hands and a work surface lightly with flour, then remove dough from the bowl and knead gently just a few times until dough is deflated and smooth.

Roll the dough out into a thin layer, then cut out about 20 dough circles using a cookie cutter or the rim of a glass. Place them onto a parchment paper lined baking sheet.

Add a teaspoon or so of pizza sauce to the middle of each dough circle, leaving a border of dough without sauce.

Cut each slice of mozzarella into 4 squares, and top each pizza with a square of cheese.

Add a sliced black olive or toppings of your choice to the center of each pizza.

Bake for 10-12 minutes or until light golden brown on the bottom, with bubbly melted cheese. Do not overbake.