Preheat your oven to 200C (400F). Blitz your cauliflower using your food processor until it looks a bit like fine couscous. Or chop as finely as possible.

Add parmesan, eggs, almond meal and a really generous pinch of salt. Stir until combined.

Line a baking tray with foil or baking paper. This is super important! Tip the cauli mixture onto the lined tray then using your hands smooth into a pizza shaped circle about 31cm (12in) in diameter. I like to make a ‘crust’ by shaping the edges to be taller than the middle.

Bake for 25-30 minutes or until the pizza is browned and feels springy when touched.

Dollop on the ricotta, salami and finish with the parmesan. Bake a further 5-10 minutes or until you’re happy. Serve topped with basil leaves.