1. For the base pulse the cauliflower in a food processor, scraping the sides down a few times until the cauliflower is like couscous.
2. Cook the cauliflower in boiling water for 1 minute, strain and leave to cool for 5 minutes while peeling and grating the beetroot.
3. Preheat the oven to 180 degrees.
4. Once the cauliflower has cooled enough to touch comfortably, use a muslin cloth or tea towel to squeeze out as much liquid as possible.
5. Next mix the cauliflower and beetroot together in a mixing bowl with the cheddar, eggs, garlic granules, dried thyme, salt, pepper and coconut flour.
6. Once fully incorporated line a baking tray with baking paper and form two pizza bases.
7. Cook for 20 minutes then add the toppings and cook for a further 7-10 minutes.
Sometimes, the slightest thing makes a world of difference, this is especially true when it comes to what you pair your dish with. Spicy, rich or mild, no matter the preference you can be sure to find a perfect matchup from your drink whether you prefer beer or wine. While it might seem counterintuitive, looking for similar flavours in your beverage is a great way of enhancing subtler nuances from less prominent ingredients in your pizza. Pairing rich cheese with a full-bodied wine significantly boosts how you perceive nuance and flavour. Also note the texture, as the crumblier they get, the stronger they are.