Preheat the oven to 180ºC/gas mark 4. Microwave the cauliflower rice, following instructions on the packet. Squeeze it out using a clean tea towel (you may need to wear rubber gloves as it will be very hot).
Place the squeezed cauliflower rice in a bowl. Add the eggs and ground almonds. Season with black pepper and stir the mixture well. Divide in two and spread each half in a medium-sized circle on a baking tray lined with baking parchment.
Even out the surface, patting the mixture down with a metal spoon. Bake for 20 minutes or until golden and crisp. Remove from the oven and top with the sauce, cheese, tomatoes and torn Parma ham. Bake for 10-15 minutes, then scatter with rocket to serve.