She dropped 100 pounds and swapped duck fat and butter for some healthier choices, like lower fat, low-sodium pizzas.
Ritchey said on her pizzas, she prefers to use a whole-wheat tortilla for her crust. If not, she said she'll use a whole-wheat pita, bagel thins or a wheat crust.
"My version is the healthier version that you could eat every day if you wanted to," she said.
For the base, Ritchey uses a goat-cheese spread as one of my options as a base, or on some pizzas, she uses a romesco sauce.
"Romesco is a sauce from roasted peppers, almonds and a little chili flake and caramelized onions," she said.
She also uses an avocado pesto as a base to "keep that moisture and flavor profile going."
She swaps high-fat cheese for heart-healthy flavorful fats like avocado and nuts.
One example is her chicken broccolini pizza with romesco sauce. It's a colorful pie, with just a hint of parmesan on top.
Ritchey said one of her favorites is the BLT pizza.
"I did them all in bagel thins, so another quick easy way to do a different type of pizza," she said.
To make this, spread avocado pesto, sweet cherry tomatoes and lean turkey bacon, and top with a fresh lettuce and a dollop of the pesto.
Right off the tree, Ritchey grilled figs for a goat-cheese pizza, topped with arugula and a sprinkle of Pecorino cheese.
Choices at the market are getting better. Tofurky has 3 new pizzas that are completely vegan and are proving popular, while Trader Joe's has a handful of vegetarian pizzas that are also thin crust and tasty.
It's also a nice idea to stock up on things like sun-dried tomatoes, artichokes, and even Kalamata olives to your pantry. It's another great way to add a little more produce to your pizza.
