Preheat oven to 400 degrees.

In the large bowl of a food processor, pulse cauliflower until pureed the size of rice. Add to a large mixing bowl. Use a paper towel to press cauliflower well and remove any moisture. Then, add almond flour, thyme, sea salt and freshly ground pepper; mix. Fold in beaten eggs until mixture is well combined. Shape into a ball and refrigerate for 20 minutes

While crust is chilling, in the small bowl of your food processor make the pesto. First add pine nuts and garlic until fine. Pulse together basil, lemon juice and zest until gritty. Stream in olive oil while blending until pesto reaches desired consistency - it should yield about 1/3-1/2 cup.

Once crust has chilled, add to a parchment-lined baking sheet using your hands to shape into a crust.

Parbake your crust for 25 minutes. While the crust is partaking, set a large non-stick frying pan over medium-low heat. Add 2 tsp ghee (or butter) and layer in the thinly sliced potatoes once ghee has melted. Drizzle with 2 tsp olive oil. Cook for 7 minutes, reducing heat if potatoes are browning too quickly, then flip and cook for another 7 minutes. Remove potatoes into a bowl and, to the same pan, add the thinly sliced garlic, cooking until fragrant about 30 seconds to 1 minute, remove from heat.

When crust has parbaked for 25 minutes, remove from oven and begin adding toppings. First layer sliced garlic along the bottom of the crust. Then, add a thick layer of pesto. Top with potatoes.

Bake for 7-9 minutes. Then, add oven to broil and return pizza to oven for 3-5 minutes or until browned.