Mix the flour and salt in a bowl. In a separate bowl, combine 1 tbsp of flour with the yeast and water. Cover and leave to stand for approx. 10 mins. Add the yeast mixture to the remainder of the flour, combine using a risotto spoon and knead by hand to form a smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Using a food processor or blender, mix all of the ingredients into a homogeneous paste.
To top & bake
Halve the dough, roll into two equal circles on a lightly floured surface. Sprinkle a little flour onto a baking tray lined with baking paper, place the pizza bases on top. Spread the hummus over the pizza bases, then top with the beetroot slices.
Bake for approx. 10 mins. in the lower third of an oven preheated to 240°C. Scatter the pine nuts on top of the pizzas, bake for a further 2 mins.
Massage the tahini, lemon juice and salt into the kale, spread on top of the cooked pizzas.