Turn your oven to 200C (425F).

Line a 28cm (11 inch) springform pan with baking paper. I just tear an extra wide sheet and dampen it with water from the tap. Then scrunch and smooth it to line the base and sides of the pan.

Combine eggs, salt, almond meal and water in a medium bowl. Tip the egg mixture into the lined tray and use a spoon to spread it to the edges.

Swirl the tomato passata on top of the egg mixture. Top with torn proscuitto and sliced cheese.

Bake for 18-20 minutes or until the pizza is browned and feels springy when touched.