Step 1

Preheat 2 baking trays in a 200C oven. Whiz cauliflower in a food processor until it resembles couscous. Combine 4 cups cauliflower in a bowl with the almond meal, parmesan and eggs, then season.

Step 2

Place 2 sheets of baking paper on the bench and, using one-quarter of the cauliflower mixture for each pizza, place 2 mounds on each piece of paper, shaping into 5mm-thick (16cm diameter) pizza bases.

Step 3

Carefully transfer the pizza bases to the preheated trays, then bake for 20 minutes or until dark golden and firm.

Step 4

Meanwhile, toss zucchini with 1 tbs salt. Set aside for 20 minutes. Rinse then drain.

Step 5

For the mint pesto, whiz herbs in a food processor until finely chopped. Add the garlic, preserved lemon, lemon juice and almond meal, then whiz to combine. With the motor running, add the oil in a steady stream until smooth. Season with pepper.

Step 6

Divide ricotta, zucchini and prosciutto among the pizza bases, then return to the oven for 5 minutes or until heated through. Drizzle the mint pesto over the pizzas and garnish with mint leaves to serve.