Step 1 Preheat oven to 200°C. Combine lemon zest, lemon juice and ground paprika in a medium shallow glass or ceramic dish. Add chicken fillets to dish; turn to coat. Cover dish with cling film; leave fillets to marinate for 10 minutes.
Step 2 Meanwhile, set a large non-stick frying pan over medium–high heat and spray with olive oil. Add diced eggplant to pan and cook, stirring occasionally, for 5 minutes, or until golden. Remove eggplant from pan and set aside.
Step 3 Drain chicken fillets of excess marinade. Return frying pan to medium–high heat and spray with olive oil. Add marinated chicken fillets and cook for 1–2 minutes per side, or until golden. Chop chicken roughly into pieces.
Step 4 Spread cauliflower crusts with an even layer of tomato paste. Top crusts with chopped chicken, reserved eggplant, baby spinach and roasted red capsicum, then scatter with mozzarella.
Step 5 Place pizzas in oven and cook for 10 minutes, or until cheese is bubbling and golden.
Step 6 Garnish pizza with extra lemon zest and parsley leaves, cut into slices and serve.