First remove the cauliflower leaves and then the cauliflower florets. Wash florets under cold water, mix in a food processor (repeat several times) and put the crumbs in a clean bowl. Add eggs, Parmesan cheese, almond flour and a pinch of salt. Mix with a spatula until you get a homogeneous and sticky dough.

Cover a baking tin (diameter of 30-32 cm) with baking paper, grease and put the cauliflower mixture on it. First press the dough with your hands and then with a tablespoon into shape (the edges should be a little bit higher than the rest of the surface). Bake in the preheated oven at 200°C (top/bottom heat) for about 30 minutes. In the meantime pour pureed tomatoes in a bowl and season with olive oil, salt and basil. Then let rest.

Cut the zucchini into thin slices with a mandolin and put aside. Cut Mozzarella, squeeze and let drain in a sieve. Remove the pizza from the oven and cover the surface with tomato sauce, mozzarella, zucchini slices and speck strips.

Sprinkle with a little bit of olive oil and bake in the oven at 200°C (top/bottom heat) for another 10 minutes until golden yellow. Remove from the oven and complete with fresh basil and pepper before serving.