1 Preheat the oven to 200oC, gas mark 6. Lightly grease 2 baking trays.
2 Remove the outer leaves and stalk of the cauliflower and discard. Place the florets in a food processor and blitz until it is the consistency of rice.
2 Transfer to a mixing bowl and add the ground almonds, flour, thyme and seasoning. Combine the ingredients well. Mix in the eggs, then bring the mixture together and shape into a ball. It will be a fairly wet consistency.
3 Divide the mixture in half and flatten each to make a pizza base. Drizzle with a little olive oil then bake in the oven for 20 minutes until lightly golden.
4 Add the tomatoes and artichoke and bake in the oven for a further 10–15 minutes.
5 While the pizzas are cooking make the basil pesto. Place all the ingredients in a small food processor and blitz to a coarse paste.
6 Once the pizza is cooked, drizzle with the basil pesto to serve.