Cauliflower Crust Pizzas With Zucchini And Cavolo Nero | Donna Hay

Ingredients

• ¾ cup (180g) low-fat ricotta
• 1 teaspoon finely grated lemon rind
• 1 tablespoon milk
• ¼ cup (20g) finely grated parmesan, plus extra to serve
• 100g baby cavolo nero (Tuscan kale) leaves
• 1 zucchini (courgette), thinly sliced
• 12 white anchovies
• 2 teaspoons extra virgin olive oil
• ¼ teaspoon dried chilli flakes
• 600g cauliflower florets, roughly chopped
• ¾ cup (75g) hazelnut meal (ground hazelnuts)
• ¼ cup (20g) finely grated parmesan
• 3 eggs, lightly beaten
• sea salt and cracked black pepper