Preheat your oven to 425.

Score all sides of each plantain from tip to tip (with the peels on). Place them on a plate and microwave for 7-8 minutes, or until the peels have turned completely black. Then remove the peels.

Place the peeled plantains in a food processor. Add tapioca flour/starch, 2 tablespoons of the olive oil, baking powder, salt, and garlic powder and process on high until the dough comes together. Ours usually takes several minutes, and you may have to stop it several times to scrape down the edges. If your dough isn't coming together after several minutes, gradually add more olive oil (the amount of oil needed may vary based on the size of your plantains).

Line a sheet pan with parchment paper. Put the dough onto the sheet pan, and use your hands to spread the dough until it's about a quarter of an inch thick. Add the remaining tablespoon of olive oil to the top of the dough and spread evenly with your hands or with a basting brush.

Place in the oven and cook for 15-20 minutes, or until the crust is no longer soft and the edges are beginning to turn golden brown.

While the crust is cooking, prepare the toppings. Combine olive oil, melted butter, crushed red pepper and minced garlic in a bowl.

When the crust is done, remove it from the oven and coat with the olive oil and butter mixture. Then add the mozzarella and parmesan cheeses. Place back into the oven until the cheese has melted, about 5 minutes. For super bubbly cheese, place it under the broiler for about a minute.

Cut the breadsticks into strips and serve with your favorite marinara sauce. Enjoy!