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Cook the cauliflower in boiling water for 20 minutes. Drain well, toss into blender and blend until smooth. Next, add 200 g cream cheese and mix well. Add salt and pepper to taste.

Put 200 g of cream cheese in a bowl and drizzle with lemon juice. Whisk well until you get a smooth cream. Transfer to a piping bag and store in fridge.

Choose a nice, large beetroot and cook it in simmering water for 1.5 hour. To achieve the best results, it’s important to cook your own beetroot.
Once cooked, peel the beetroot and slice it very thinly with a mandoline slicer; 20 to 30 slices depending on the size of the beetroot.

Peel the radish and slice thinly using a mandoline slicer; 30 to 40 slices depending on radish size.

Peel the radishes. Cut thin slices with a mandoline slicer and make flowers using a thin slice. Make 5 purple and 5 pink. Fill the flowers with lemon cream cheese.

Spread out one classic and one black dough. With a pizza cutter, cut both rounds in half. Take a black and white side, gather and carefully pinch together with your fingertips to form a whole, round pizza.
Spread the cauliflower cream in an even layer, and bake the pizza for 60-120 seconds at 400°C in a professional pizza oven.
After baking, if the pizza is a bit dry, add more cauliflower cream on top. Next, on the black side of the pizza, add the carpaccio of black radishes and the radish flowers garnished with lemon cream cheese.
On the classic, white side of the pizza, add the beetroot carpaccio and white cheese cubes.
Sprinkle lime and lemon zest over the pizza, add a drizzle of olive oil and brush the crust to make the black colour pop. Finally, toss with fresh basil leaves. Enjoy this instaworthy masterpiece.