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1. Preheat your oven to 450°F (232°C).
2. If using a store-bought gluten-free pizza crust, follow the package instructions for pre-baking. If making your own, roll it out on a floured surface (using gluten-free flour) to your desired thickness.
3. Transfer the crust to a pizza stone or a baking sheet lined with parchment paper. Drizzle a tablespoon of olive oil over the crust and sprinkle with garlic powder, oregano, salt, and pepper.
4. Pre-bake the crust for about 5-7 minutes until it starts to firm up but is not fully cooked.
5. While the crust is pre-baking, cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain excess grease, then crumble.
6. In a small bowl, mix the ricotta cheese with a pinch of salt and pepper.
7. For homemade hot honey, combine 1/4 cup of honey with 1-2 teaspoons of red pepper flakes in a small saucepan over low heat. Stir until warm and infused. Set aside to cool slightly.
8. Once the crust is pre-baked, spread the ricotta cheese evenly over the crust, leaving a small border.
9. Sprinkle the shredded mozzarella cheese generously over the ricotta layer.
10. Evenly distribute the crumbled bacon over the cheese.
11. Drizzle the hot honey over the top of the pizza.
12. Return the assembled pizza to the oven and bake for an additional 10-12 minutes, or until the cheese is bubbly and golden brown.
13. Remove from the oven and let cool for a couple of minutes.
14. Sprinkle fresh basil leaves over the top.
15. Slice the pizza into wedges and serve hot.
16. Serve any leftover hot honey on the side for drizzling.

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