You know that feeling when you are anxious about doing something because you expect it to be really hard? And then you try it and it’s not so bad after all? That is the feeling I had about CrossFit this week.
Remember last week when I was telling you how scared I was about transitioning into the “real” CrossFit classes? Heck, I even created my own green tea and chia energy drink because I was so freaked out that I wouldn’t survive the workouts!
After completing two of them now I can tell you that yes, they’re tough, but they’re not impossible and they are completely worth it. The workouts are really challenging (in a good way!) and you can’t beat the sense of community and support. I know CrossFit isn’t for everyone, but if you’ve been curious about trying it, don’t let my own panic from last week scare you off. You can totally do it.
On another note, you know that feeling when you are so confident about doing something because you expect it to go really smoothly? And then you try it and it turns out to be a total mess? That is how I am with making pizza.
Have I ever told you how terrible I am at making pizza dough? Like really terrible. Last December I was on a big pizza kick and made several attempts at pizza crust with whole wheat flour and spelt flour. It was a big bust. Flour everywhere. Dough not rising. The oven causing the smoke alarms to go off… repeatedly. I even tried buying the premade dough packs from Trader Joe’s with no luck.
So, now that I’ve made some changes to my diet and aren’t eating gluten/grains, I was considering creating some sort of almond flour pizza. Then I remembered how terrible I am at making pizza dough and decided to spare myself the pain. After all, why go through all that trouble when there’s a vegetable in season right now that makes an amazing and healthy base for a “pizza”? Enter Zucchini Pizza Boats…
Start by slicing the ends off the zucchini, cutting it in half lengthwise, and then scooping out the seeds. Then fill up with your favorite sauce and a variety of toppings! Since I wasn’t adding cheese to my pizza, I mixed nutritional yeast with my marinara sauce to create a “cheesy” base. I also added some red onions and kalmata olives for a little extra flavor and color.
These pizzas are perfect for this time of year since zucchini, tomatoes, and basil are in season – such a great combo! Feel free to adapt the recipe and add your own toppings of choice! There are so many fun combinations.
Now that you’ve seen how easy it is, you have no excuse not to enjoy this oh-so-delicious and healthy version of your favorite comfort food!
Psst: If you like this recipe, you should check out The Inspired by Zucchini Cookbook for other zucchini pasta recipes for paleo/primal diets, low-carb folks, and anyone with food allergies/dietary restrictions.
- 4 medium zucchini
- ½ cup marinara or pizza sauce
- ¼ cup nutritional yeast (optional)
- ¼ red onion, sliced
- ¼ cup kalmata olives, chopped
- ½ cup cherry tomatoes, sliced
- 2 tablespoons fresh basil chiffonade
- Preheat oven to 400 F.
- Cut the zucchini in half lengthwise and scoop out the inside seeds.
- To help them lay flat on the pan, you can also cut a piece off the bottom of the "boat" to create a flat surface.
- Mix tomato sauce and nutritional yeast (if using).
- Spread a light layer of sauce (about 1 tablespoon) inside each zucchini
- Top with onions, olives, and tomatoes.
- Bake for 20-25 minutes, until zucchini is tender (but not mushy).
- Top with basil and serve.