Wednesday, 3-18-15

Deadlift (5×5)
P: Metcon (AMRAP – Rounds and Reps)
8 min amrap
1 deadlift 315/185
2 bar hop burpee
1 deadlift
4 bar hop burpee
1 deadlift
6 bar hop burpee
F: Metcon (AMRAP – Rounds and Reps)
8 min amrap
5 kb deadlifts 53/35
2 burpee
5 kb deads
4 burpee
5kp deads
6 burpee



Tomato and Mozzarella Gluten-Free Personal Pizza


Tomato and Mozerella Gluten-Free Personal Pizza

  • YIELD: 1-2
  • DIFFICULTY: easy
  • RECIPE TYPE: entree, appetizer


  • For the Crust:
  • 3/4 cup tapioca flour/starch
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1/4 tsp dried oregano
  • dash sea salt
  • dash black pepper
  • 1 whole egg + 1 yolk, lightly beaten
  • 2 tbsp water
  • 1 tbsp coconut oil, melted
  • For the toppings:
  • 1/4 cup pizza sauce (I used Muir Glen brand)
  • 1 small roma tomato
  • fresh mozzarella
  • fresh or dried basil to garnish


  1. Preheat oven to 400 degrees F.
  2. In a small bowl, combine tapioca flour, coconut flour, baking powder and spices.
  3. Add egg, water, and coconut oil, and mix/knead with hands until a dough forms (***If crust is too crumbly, slowly add additional water until a dough-like consistency is reached).
  4. Press dough into the bottom of a 6 inch cast iron skillet.
  5. Bake for 10 minutes.
  6. Turn oven off, remove crust, and add toppings at this time, starting with pizza sauce.
  7. Place back in oven under broiler, watching carefully until cheese has melted.
  8. Remove from oven and enjoy!
  9. ****Any toppings can be used on this crust. Try sausage, mushrooms, peppers, etc.!
  10. ****This is a thicker crust, but if you prefer a thinner crust, divide the dough in half and make two pizzas!


Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top