We start by preparing all the ingredients: trim the broccolis and cut them into small flowers. Coarsely grate the cheddar cheese and parmesan cheese. In a small bowl, beat the egg lightly. Slice the zucchini and red Thai chilli thinly. Tear the buffalo mozzarella roughly.

Preheat the oven to 200 degrees (Celsius).

In the food processor, process broccolis until they’re finely chopped.

Transfer the processed broccolis to a microwave-safe bowl, and cover it with a plastic wrap, then microwave on high for 12 minutes, or until tender. (For no-microwave, you can steam the broccolis too but don’t boil them).

Drain the broccolis and set them aside to cool down.

When the broccolis are cool to handle, place them in the centre of a tea towel and gather the towel ends together, then squeeze out as much excess moisture as possible.

Place the broccolis in a mixing bowl, along with cheddar, egg, and ¼ cup of the parmesan cheese. Stir the ingredients to combine them together. Then, divide the amount into two portions.

Place a baking paper on 2 baking trays and mark a 22 cm circle using a round object on each paper. Then, place the broccoli mixture inside the circle. Spread and smooth the surface.

Bake the bases for 20 minutes, or until golden.

Spread tomato paste over the bases, and top with the chili, mozzarella, remaining parmesan, half the zucchini and half the basil. Bake for 20 minutes or until crisp and golden.

Meanwhile, in a medium bowl, combine the oil, lemon juice, lemon zest, remaining zucchini and remaining basil. Mix well with a spoon.

Get the pizzas out of the oven, and top them with the zucchini zesty mixture.