Using a mandolin or sharp chef’s knife slice beet into paper thin rounds.
Preheat oven to 400 degrees.
Pulse cauliflower in a food processor until finely shredded (you may need to do it in batches). If you don’t have a food processor, a cheese grater works well too. Use a paper towel to press the cauliflower and remove any moisture. In a large bowl combine the cauliflower, eggs, almond flour, a couple pinches of salt, pepper and the minced garlic. Stir thoroughly until it is all combined. Transfer to a parchment-lined, greased baking sheet and press into a pizza shape about ⅓’’ thick. Make sure to form a thicker crust. Bake at 400 for about 20 minutes.
Meanwhile in a cleaned food processor pulse the almonds and smashed garlic until fine. Add basil, lemon juice and zest and pulse until gritty. Stream in olive oil while blending until pesto reaches desired consistency.
Remove crust from oven and spread pesto over it evenly and top with beet slices. Cook in the oven for another 10-15 minutes until it is golden. Remove from oven and top with arugula and a drizzle of olive oil and balsamic.