i really cant believe i missed national pizza day. so to make up for it, ive had pizza 3 times in the last week. and i wanted to share with you another version of a healthy, paleo pizza recipe by my friend ashley. since im a plain jane when it comes to pizza… or any food, i thought id bring in my friend ashley to help out to give you a little bit more variety and diversity since her taste buds expand much further than mine. so she may be making a hangry and healthy cameo more often, but here is her debut…

meet ashley!
she has been one of my best friends since middle school, and also my maid of honor in my wedding coming up this year. shes super athletic, played hockey on our boys team in high school, played soccer at FGCU in college, worked at a mountain in colorado just so she could snowboard for free, and is currently training to run her first marathon. she talks a lot (too much), is borderline crazy, and is addicted to peanut butter. and all food.. like me  😆  right now, shes looking for jobs in texas and if she ends up moving there from ohio, we would be living in the same state for the first time since high school! crazy!!

today she introduces us to her Roasted Garlic Zucchini Pizza and some New Years goals motivation….

Can you all believe one month has already come and gone this year? On the bright side there is still so much to look forward to this year…My best friend is getting married!! The count down is on 289 days! I hope everyone’s resolutions, goals and changes for 2017 are still going strong. Can’t say there is a better feeling than sticking to a goal/plan and conquering the challenge. For me I am excited to say I have started off this new year great and still going strong. I usually don’t like new years resolutions because a lot of resolutions are unrealistic or temporary, which lead to failure. I decided that I need to make a change for myself, to be a happier person, and live a lifestyle that I enjoy. So I decided to buy in with the new years and use it as an opportunity to make a change. I started off with writing down a bunch of words at the begriming of the year to motivate myself and keep me on track. When I begin to start swerving I go straight to my journal and read the words that I knew would have an impact on me. Words can be so small, but so powerful. One of the words that has made a difference for me so far is, prioritizing. Learning to prioritize is the key to success. I love to drink, go out, party and have no worries, but that can’t be a priority in my life, especially if I want to successful. Another thing I struggle with is saying no to people. When I started establishing goals that I  to achieve, staying on track is crucial. If you lose site of your goal its easy to fail. For me the challenges have been fun and rewarding thus far. Things that I used to struggle with are easier to cope with because I now realize that they were only forming an obstacle for me!

My first big test is April 23rd. I have officially signed up to run my first marathon, the Toledo Marathon! My goal is to finish the race, but my vision is Boston!

So far I can say I have learned to make goals both big and small. I think it is important to make your goals & changes attainable, but also make sure that they will be a challenge to you. Don’t set yourself up for failure, it is easy to lose focus if you’re trying to achieve something too big or too small!! Believe in yourself and make a change!




the crust is made from four main ingredients: zucchini, almond flour, mozzarella cheese, and eggs

step 1: youll first start by shredding the zucchini. youll want to make sure the skin is left on, not skinned. the easiest way to do this is with a food processor with the shredder attachment. if you dont have a food processor you can accomplish this with a hand help shredder over a bowl as well.

step 2: once the zucchini is shredded, you want to make sure you squeeze out all of the water from the zucchini. do this my placing the shredded zucchini either in a nut bag if you have one or on a towel. you can also accomplish this by layering multiple paper towels, although its much harder. the paper towels soak up the water quickly and tend to rip so youll have to repeat the process multiple times. wring out as much liquid as you can.

step 3: take the dried zucchini and mix it with the rest of the ingredients in a bowl with your hands. once combined, line a baking sheet or pizza stone with parchment paper and roll out your crust. you can either make one large pizza or three personal sized pizzas. you can really make the pizzas as thin or as thick as you would like. just watch baking times since it will vary. once the crust turns a golden brown, it is done! i personally prefer making three 6 inch personal pizzas since ill eat them for 3 separate meals. i bake mine at 450 degrees for 12 minutes. oven times vary depending on size and thickness. start by setting your timer at 10 minutes. and keep adding two minutes until done.



this is a traditional pesto sauce recipe, adapted from the food network. youll want to take out your food processor and chop and combine the ingredients to form your paste. you can also buy a pesto sauce if you dont have a processor or dont want to make your own.



you can top your pizza with whatever youd like, but for this specific recipe, i topped with shredded chicken, mozzarella, tomatoes, and roasted garlic.

to roast the garlic, peal away the casing of an entire garlic head/bulb. cut the top of the garlic bulb and drip olive oil in the openings of the cloves. then wrap in foil and bake at 400 for 30mins until the garlic becomes soft and a bit mushy. 

once you add your toppings, put the pizza back in the oven for another 10 minutes. 


Zucchini Crust Pizza with Roasted Garlic & Pesto

Course Main Course, Main Dish
Cuisine Italian
Servings 3 6-in pizzas



  • 8 cups shredded zucchini
  • 1/2 cup shredded mozzarella
  • 2/3 cup almond flour
  • 2 garlic cloves minced
  • 1 tbsp oregano
  • 2 tsp basil
  • 2 eggs beaten
  • 1/2 tsp sea salt

Pesto Sauce

  • 4 cups fresh basil or 2 cups tightly packed
  • 2/3 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/4 cup grated parmesan
  • 1/4 cup freshly grated Pecorino Sardo
  • 1 tsp sea salt


  • 1 head/bulb garlic
  • 15 cherry tomatoes halved
  • 1 cup shredded mozzarella
  • 1 cup shredded chicken


  1. Preheat oven to 450 degrees and line baking sheet or pizza stone with parchment paper.

  2. Shred zucchini and wring out excess water with a nut bag or towel. Get out as much moisture as you can.

  3. Mix zucchini with the rest of the crust ingredients and combine in medium bowl with hands.

  4. Form crust either with your hands or rolling pin. You can make one large pizza (as thick or thin as you want) or 3 personal pizzas.

  5. Cook crust for 10-14 minutes, or until golden brown.

  6. When pizza crust is done, set aside. Now you will roast your garlic in the oven. Remove outside casing of garlic bulb and cut the top of the garlic. Drip olive oil in the openings of the cloves and wrap in foil. Bake at 400 degrees for 30 minutes until garlic is soft and almost mushy. Once done, peel away the individual cloves.

  7. While garlic is roasting in oven, make your pesto. Combine basil, pine nuts, and garlic in a food processor and pulse until coarsely chopped. Slowly add olive oil and process until smooth. Season with salt and pepper. Spread on pizza crust.

  8. When garlic is done, add to pizza with remaining toppings. Bake at 450 degrees for an additional 10 minutes. Oven times vary so watch carefully.