12/5/12

Athlete Friendly and Gluten Free Pizza

I do my best to eat well.  I am a firm believer in the importance of what we ingest on a daily basis plays a significant role in our body’s immediate health, health down the road when we get older, and athletic purposes.  Choosing the right foods to eat at specific times of the day will help the body recover from previous stress placed on it during training and as a result help us perform better in the races.

Like everyone else out there, I crave junk food every once in a while and succumb to the pressure.  When our body craves something, it may be lacking a nutrient found in the food… the trick is knowing what the body wants and finding other ways to fill that need.  Over the last few days, I was really craving pizza.   I decided that I was going to make my own pizza from scratch to make it healthier and full of good protein sources.  And like every good pizza, it starts with a good crust (in this case, gluten-free) with very simple ingredients:

Crust Ingredients:

  • 1 cup brown rice
  • 1 cup lentils
  • 1/2 9oz bag of spinach
  • 3-4 carrots, shredded

Preparing the crust:

  1. place rice and lentils in water and soak for about 8 hours
  2. Drain the water and place all ingredients in a food processor (adding water if needed to help it blend together) until it forms a paste
  3. Spray a cookie pan with nonstick spray
  4. Bake at 400 degrees for about 15-20 minutes
  5. remove crust from oven

I decided to make a Mediterranean style pizza.  I put artichokes, olives, mushrooms, and spinach on it (I wish it was summer and had a garden fresh tomato to put on it too).  I covered it with about 1.5 lbs of mozzarella cheese and put it back in the oven until the cheese just started to turn golden brown (about 15 more minutes)

I let it sit for a few minutes, then cut it.  To finish it off, I sprinkled some balsamic vinegar on it.

If you want to make it vegan, simply do the following and use instead of the cheese.  Pour over the pizza toppings and enjoy:

Vegan mozzarella

1 c Water

2 sm Cloves roasted garlic

2 tb Fresh lemon juice

1 tb Tahini Paste (the larger amount the cheesier it is)

1/4 c Nutritional yeast

3 tb Quick-cooking rolled oats

1 tb Arrowroot (or cornstarch)

1/8 ts Dry mustard

1 1/2 ts Onion powder

1/2 ts Salt; or salt-free seasoning

 

Place all ingredients in a food processor or blender, and process until completely smooth.