Preheat oven to 400 degrees.

Wash the beets, and cut off any roots and stems. Then, wrap the beets in aluminum foil and bake them for 45 minutes, or until tender.

When beets are baked through, remove them from the oven and let them cool until they are okay to handle by hand.

Then, unwrap the foil off the beets. Peel off any beet skin with a peeler. Then, place the beets in a high-powered blender. Blend on high until beets are puréed. This should result in about 1 and 1/4 cups of puréed beets.

Then place the puréed beets in a large bowl. To the bowl, add the almond meal, gluten-free flour, salt, baking powder, olive oil, egg, vanilla, and sugar, and mix well with a spatula. The dough will be wet.

Using the spatula, smooth out beet crust to about 1/3 inch thick onto a parchment-lined baking tray.

Turn the oven to 375 degrees F and bake for 25 mins.

Remove the beautiful beet crust from the oven and turn the oven off.

Let it cool

Then, top that gorgeous beet crust with coconut cream or whipped cream, some of the chocolate chips (about 1/2 cup approx), and some of the peanut butter chips (about 1/2 cup approx).

Melt the remaining cup of chocolate chips by placing the chocolate chips in a microwave-safe bowl and microwaving on high for 30 seconds. If not melted, repeat another 30 seconds, stirring between. Then drizzle the melted chocolate over the pizza.

Repeat this with the peanut butter chips and drizzle the melted peanut butter chips over the pizza.

Then slice and enjoy!