Signature recipes

Z’s Pesto Pizza

THM Crossover, Vegetarian Approved

Hands down, OUR FAVORITE!


Yes, you heard me….this is our FAVORITE dinner! It Is definitely my most requested weekend dinner. I have been making this pizza for about 3 years now, and I can pretty much make it with my eyes closed!

But, on a serious note…

These pictures don’t even do this pizza justice (bad lighting at night)!!! There is so much color involved in this delicious pizza! The amount of veggies that are on this is CRAY CRAY! And, the bet part is…my kids gobble it up!

When I first started making this pizza, I was worried that my family might not like the idea that there was no meat involved. Fortunately, I was wrong! My family LOVED this pizza! No meat needed!

The feeling that you get when you eat my pizza is “light”. Why do I say “light”? Because, unlike regular pizzas that are drenched in grease and meat, this pizza satisfies with the same texture and flavors of pizza, without any of that fattening and greasy “feeling” after.

Whenever my husband and I eat regular pizzas, we feel nasty afterward (which makes me sad because I LOVE PIZZA!!!). We usually have that “heavy” feeling, like we just ate a ton of food, we are usually bloated, and we usually lose all energy afterwards.

Although I thoroughly enjoy a good old fashion slice of regular pepperoni pizza, I do not like the “yucky” feeling I get after I eat it.

This pizza though….


What is a crossover, you may ask? A crossover is a term used in the THM (trim healthy mama) community. It just means “crossing over” the two different fuels (fats and carbs).

Our American diet is FULL of crossovers. But, unlike a true and healthy CROSSOVER, the majority of our American foods are laden with un-healthy fats and un-healthy carbs-COMBINED. This combination is an explosion of yucky stuff! Combining both un-healthy fats and un-healthy carbs causes weight gain, lack of energy and a myriad of other bad health.

This pizza is full of healthy carbs and healthy fats. This beautiful combination though, is THE BOMB!!!

I love the fact that the crust is made out of whole wheat flour. Although I have not yet mastered the whole “zucchini crust” movement…there is just something so beautiful about a wheat crust y’all!

Biting into real BREAD…OMG…HEAVEN!

Eh Hmmm…..Focus.

Family Movie-Nights

When we get to have the occasional “family movie night”, my pizza is always the first thing the family requests. It has become a family tradition that if we have a family movie night, we WILL have pesto pizza!

I definitely do not complain when they request it. 😉

I love the fact that my kids would rather eat this deliciously healthy pizza, and not even think about any other! I don’t think they realize how many veggies are involved! Score on for mom!

Look at that yummy stuff!!!

Ok, ok…I know, you’re like, “just give me the gull-darn pizza recipe already!!!”

In the words of some super wise person…I GOTCHU!

 The Recipe

If you were “on the fence” about what to make on this wonderful weekend….You have found the thing to make!!! This mouth watering, delicious and nutritious PIZZA!!!!

Now go make some delicious pizza!



Yields 2 pizzas

Z’s Pesto Pizza

The most delicious and "light" pizza you will ever try!

30 minPrep Time

25 minCook Time

55 minTotal Time

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  • ---for the crust---
  • 4-5 cups of whole wheat or sprouted wheat flour
  • 4 tbs melted butter
  • 1 tsp salt
  • 3 1/2 cups warm water
  • 3 tbs yeast
  • 3 tbs honey (or sugar)
  • --For the topping----
  • 3 cups spinach
  • 6 cups shredded mozzerella cheese
  • 5 roma tomatoes (sliced and quartered)
  • 10-15 brown bella mushrooms (sliced)
  • 1 small jar of pesto
  • 2 tsp course ground pepper
  • 2 tsp garlic salt
  • red pepper flakes
  • 3-4 tbs corn meal


  1. Preaheat oven to 425 degrees
  2. In stand mixer, add water, yeast and honey. Mix together and let bubble (about 5 minutes).
  3. When water is "foaming", add in the remaining ingredients for dough. Knead with dough hook for 5 minutes, adding more flour if sticking to sides.
  4. Once the dough is not sticking to anything and is kind of "springy" to the touch, take out of bowl and lay on floured surface. Cut dough in two sections and form into balls.
  5. Take a rolling pin and roll out the dough balls. Once rolled out, take in hands and rotate it in hands, until a thin round "disk" is formed.
  6. Add corn meal in a light dusting to pizza pans.
  7. Lay on two greased pizza pans.
  8. Form a slight "crust" around the edges. Flatten out the center of the dough.
  9. When Dough is prepared,
  10. Add in order, one ingredient at a time to both crusts:
  11. Pesto
  12. Cheese
  13. Spinach
  14. Tomatoes
  15. Mushrooms
  16. Garlic salt and pepper
  17. Red pepper flakes (if you like spicy)
  18. Once pizza is assembled, place in oven and bake for 25 minutes or until edges and cheese is slightly browned.
  19. Serve with Salad, or just eat by itself!
  20. Enjoy!



4896 cal


206 g


536 g


260 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


Signature recipes · Soups and Chili

Z’s “Texas” Chili (THM-E)

This is my go-to “signature” chili recipe! It is not only delicious, but hearty! It’s not your typical “all meat” chili. It has meat, beans and big chunks of tomato, all in a thick creamy bowl! The best part about this chili?? It’s SO easy! All you do is basically dump everything in a pot and cook!

I’ve adapted it through the years, to become a THM-E meal. It is full of yummy and healthy carbs, so it is very filling!

look at that chunky bowl of amazingness! I’m drooling already!

I’m not really sure why I started calling it my “Texas chili”. Maybe because of its big and hearty nature. But I called it that, and the name has stuck!

The Great State of Texas

My family and I just recently visited the great state of Texas (I also left a piece of my heart there…boohoo), and after seeing its beauty and grandeur, I was proud to call one of my signature dishes after such a state. Our family trip there was absolutely fantastic! We had such a blast being there for almost a month! Like I said before, I think I left a little piece of me there. Id love to go back someday and spend more time there again.

Texas food is amazing! It is super-sized and full of flavor! We encountered so many BBQ places while we were there, and to my husbands satisfaction, ate at a lot of those said places.

Z’s Texas Chili

I used to make this chili in a crock pot, but I started making it in my dutch oven and it works just as good. Either way, it is super easy, fast to make, and great for those cold winter nights when you want something hearty and comforting.

To start the recipe: Turn heat to medium high and heat about 2-4 Tbs olive oil (or butter) in your pot. Add Minced garlic and chopped onion, and saute until soft. Make sure to keep mixing if you are using your dutch oven.

After the garlic and onions have turned soft, add your ground turkey. Cook until browned. I usually add salt and pepper to taste, while I am cooking the meat.

After meat is browned, add in the chicken broth and canned items. Just dump them all in! Then add the spices. I usually mix, and let simmer for about 20 minutes. After the chili starts bubbling a little bit, turn heat down to medium and take some of the broth out and in a bowl or large measuring bowl. Add your sour cream to the measuring bowl, and mix with whisk until sour cream melts completely.

Now you will have an orange looking chili, instead of a reddish looking chili. That’s good! Pour the sour cream mixture back in to the pot and mix.

Repeat the process of taking out some broth (about 2 cups), and instead of adding sour cream, add in your sprouted whole wheat flour. (for thicker chili, repeat this flour process twice). Whisk until creamy.

Note: Depending on how thick you like your chili, will depend on how much flour to add. I like mine really thick, but you can add less flour if you like a more “soupy” consistency.

Add the flour mixture back in to the pot, and mix well.

Serve hot with cilantro, a little cheese (to keep it an THM-E meal), and my favorite cheat add -on: Fritos!



Please let me know how it turns out! Would love to see pictures of yours, and feedback!

Yields 8-10

Serves 6-8 people

Z’s “Texas” Chili

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 2 lbs Ground Turkey
  • 2-4 Tbs Olive oil
  • 4 Heaping Tbs Minced Garlic
  • 1 medium onion
  • 6 cups of Chicken broth
  • 2 (15.5 oz) cans black beans
  • 2 (15.5 oz) cans diced tomatoes with green chilies
  • 1 (7 oz) can of green chili
  • 1 (8 oz) can of tomato sauce
  • 1 (15.5 oz) can of whole kernel corn (drained)
  • 1 Cup low fat or fat free sour cream
  • 2 Tbs salt
  • 1 Tbs course ground pepper
  • 3 Tbs New Mexico ground chili powder
  • 2 Tbs Cumin
  • 1 Tbs Oregano
  • 2 Tsp Paprika
  • 1-2 Tsp cayenne pepper (depending on spice level. I use 1 Tsp)
  • 1 1/2 Cups sprouted whole wheat flour


  1. Heat oil and add minced garlic and chopped onion.
  2. Saute until soft.
  3. Add Ground turkey and cook until browned, adding a few shakes of salt and pepper while cooking.
  4. After meat is browned, add in the chicken broth and all the canned items.
  5. Add in all spices.
  6. Cook until bubbling.
  7. Take out 2 cups of broth and add sour cream.
  8. Whisk until thoroughly mixed. Add sour cream mixture back into pot.
  9. Mix.
  10. Take out 2 more cups of broth and add Sprouted whole wheat flour and whisk until thick and creamy.
  11. Make sure get all the flour lumps out.
  12. ( Repeat the flour mixing once more if you like thick chili).
  13. Add flour broth back into the chili and mix well.
  14. Serve with cilantro, cheese (small amount if you want to keep it at a THM-E meal).
  15. Optional topping idea: Fritos mmmm 😉


Stores in the fridge well.