My whole body feels like one big spaghetti noodle. Yesterday’s CrossFit WOD looked like this:
Cash in- 2 heavy weight squats, EMOM (every minute on the minute) for 8 minutes
Buy Out- 4 rounds for time: 8 hang clean thrusters, 12 burpee 20” box jumps, 16 KB swings
Then this morning I brought my friend to try out CF for the first time at my box’s free open house WOD. It was a version of today’s Fight Gone Bad style “Hope for Cures” workout, so lots of burpees, goblet squats, step ups, slam balls and ring rows. I also think my tendinitis in my knees is coming back 🙁 I haven’t had tendinitis since high school basketball. I forgot how much it sucks.
Without a doubt in my mind though, I’ve definitely drank the CrossFit Kool-Aid. I’m head over heels for it. I’m gonna be sad when I go back to St. Andrews and won’t have a Box to go to.. I’ll cross that bridge when I come to it I suppose.
So let’s talk about Paleo pizza. It’s something that Dallas and Melissa behind the Whole9 like to call “sex with your pants on”, and by that they mean that Paleo versions of junk food will never taste as good as your memory of the real junk food. Dallas and Melissa do not condone the “Paleo-ification” of traditional junk foods, so Paleo brownies, pancakes and pizza aren’t allowed during their Whole30 program. However, I’m not on the Whole30 😀 And most of you aren’t either!
I agree that things like Paleo versions of junk food are still in a sense junk food, because they fill the void that is created when you cut out processed and refined foods, and just as traditional junk food can be abused, so can Paleo versions of those junk foods. If you’re trying to be healthy and good to your body, and especially if you’re trying to lose weight, then Paleo cake, cookies and pizza (if consumed on a regular basis) are going to be counterproductive to your intentions. However, I think for most people to stay sane while eating clean, they need to give themselves a little leeway. For some, this comes in the form of a weekly cheat meal. For me, I don’t monitor it so strictly, but if I’m going to eat something as an occasional “treat/cheat” then I’d prefer to stick to Paleo approved ingredients, because I know it won’t upset my stomach. So in these cases, I occasionally indulge in Paleo pizza.
I’ve tried a few different recipes for grain free pizza crust: cauliflower, eggplant, coconut flour and almond flour. I also love the idea of meatzas, but I’ve never actually made one. But the best recipe I have come across is Unrefined Kitchen’s pizza crust, by a long shot. It gets nice and crispy, and holds up phenomenally under sauce and toppings without getting soggy at all. You honestly wouldn’t think it was Paleo in a blind taste test. Maybe I’ll try that with my non-Paleo friends. What I’m getting at is this is the grain free pizza crust everyone should be using. I topped mine with some homemade pizza sauce, chicken chorizo sausage, bacon, and lots of veggies. Perfect post WOD refuel lunch!
Recipe from Unrefined Kitchen
Note: This makes one, large pizza. If you would like to make a smaller pizza, go here for a condensed recipe.
2 cups almond flour
1 cup arrowroot powder (or tapioca flour)
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. oregano
1/4 tsp. black pepper
1/2 cup almond milk
- Preheat oven to 425 degrees. Grease a pizza pan (without holes) or cookie sheet.
- Mix all the dry ingredients in a large bowl.
- Add the almond milk and eggs to the dry ingredients, and stir until fully incorporated and there are no lumps. (The batter will be runny, not dough-like)
- Pour and spread the batter onto the greased pan. The thinner you spread it, the quicker it will cook (duh)
- Bake the crust for 8-12 minutes. If it’s really thick you may need to continue cooking for 3-4 more minutes.
- Remove crust from oven, top with sauce and the toppings of your choice, and bake for another 10-15 minutes.
8 oz can of organic tomato sauce
6 oz can of tomato paste
2 cloves minced garlic
1 tsp balsamic vinegar
1 Tbsp dried minced onion or ¼ cup finely chopped fresh onion
1 tsp dried basil
½ tsp dried oregano
¼ tsp sea salt
Combine all ingredients in a small saucepot over medium heat and simmer while your crust is baking, about 10 minutes.
My pictured pizza had ground chicken chorizo sausage, bacon, mushrooms, onions, red bell pepper, spinach, sundried tomatoes and fresh basil. Supa yum.
If you want to make that combo, here’s whatcha do. (scroll to bottom for more topping ideas)
- Chop some raw bacon into little bits, and fry it up along with the sausage. Set aside.
- In the leftover bacon grease (or add more fat of some sort), begin by sautéing the onions over medium heat. After about 4 minutes, add the chopped red bell pepper and mushrooms. Cook to your desired done-ness, then set aside.
- Spread your pizza sauce on your cooked crust, then put down a layer of spinach, then top that with the veggies, then top that with the meat. Do not put the sundried tomatoes or basil on yet (they’ll burn in the oven if you do).
- Bake in the oven for 10-15 minutes, then remove and top with sundried tomatoes and fresh basil.
- NOW EAT SOME ‘ZA
Hawaiian- top with tomato sauce, ham or Canadian bacon and pineapple (cheese too if you eat dairy)
Capricciosa- top with tomato sauce or fresh chopped tomatoes, mushrooms, artichokes, olives, prosciutto and mozzarella (this is my all time favorite pizza)
Barbecue chicken- top with tomato sauce, barbecue chicken and onions
Free for all- whatever the heck you want. It’s pizza, there are no boundaries. Be creative!
Note: Cook your meat before putting it on the pizza (unless its cured meat like prosciutto or pepperoni). For veggies, you can put them on raw but they won’t get fully cooked in the oven. So if you want your veggie toppings softer and more cooked, sauté them a bit ahead of time.