Grate the beetroot and drain in a cloth (there should be 3/4 cup after the juice has been drained off). Grind the sunflower seeds into a flour. Combine all the ingredients and form into a solid mass.
Roll out between two pieces of baking parchment. Pre-bake at 200° for approximately 15 minutes.
CRISPY CURLY KALE
Rinse and dry the curly kale. Cut into smaller pieces and combine with oil, salt and pepper. Bake in the oven at 160° for approximately 10 to 15 minutes (kale burns easily, so keep a close watch).
Cut the pear into slices. Top the pizza with Cheddar, Traditional Danish Blue and pear. Bake for approximately 5 to 7 minutes until the cheese has melted. Top with the remaining ingredients before serving.