Weightlifting
Deadlift (5×5)
Metcon
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
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
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
Ingredients:
- 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
Directions:
- Preheat oven to 400 degrees F.
- In a small bowl, combine tapioca flour, coconut flour, baking powder and spices.
- 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).
- Press dough into the bottom of a 6 inch cast iron skillet.
- Bake for 10 minutes.
- Turn oven off, remove crust, and add toppings at this time, starting with pizza sauce.
- Place back in oven under broiler, watching carefully until cheese has melted.
- Remove from oven and enjoy!
- ****Any toppings can be used on this crust. Try sausage, mushrooms, peppers, etc.!
- ****This is a thicker crust, but if you prefer a thinner crust, divide the dough in half and make two pizzas!
