DIFFICULTY4 small pizzas
- 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.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.