| | Gluten-Free Power Athlete Pizza

Author / John

Pizza Crust Ingredients:

1 cup water
1/2 cup grass-fed butter (or sub coconut oil)
1 tsp sea salt
1 tsp minced garlic
1 1/2 cups tapioca flour
2 eggs
1/2 cup coconut flour

Directions:

Preheat the oven to 350 degrees F. In a saucepan, combine the butter or coconut oil, water and salt and bring to a boil.
Remove from the heat and stir in the garlic and tapioca flour. Mix well and let it cool for 5 minutes.
Add the eggs making sure to keep mixing and then add coconut flour. Knead the dough (mixing it back into the middle) until it starts to resemble pizza crust (you remember what this looks like).
Place the dough onto a parchment papered baking sheet and spread it out until it looks like pizza crust.
Put it in the oven for 35 minutes. Pull it out when the bottom starts to brown.


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Pizza Ingredients:

½ cup Fire Roasted tomatoes (pureed)
2 cups cheese (shredded)
1 lb of ground beef
½ lb sausage (sliced thin)
1 tsp Oregano (dry)
1 tsp minced garlic

Directions:

Place the tomatoes, oregano and garlic in a bowl and mix it up. Smear the pizza sauce over the top of your crust.
Place the ground beef in a skillet and start to cook it. After a few minutes add the sausage and start to cook it up. Cook for a 5-7 minutes and pull from the heat and set aside.
Top your pizza cheese and add the hot ground beef and sausage with a slotted spoon. Leave the grease in the pan as I had when my pizza is soggy and if you pour it on the crust will soak up the grease and make a mess.
Turn your oven to broil and stick the pizza in for ~8 minutes, or until the cheese melts and everything starts to brown.

And if you share this you are crazy, because this serves one.

*You can double this recipe very easily by times everything by 2. It comes out perfect, as I just did it a few minutes ago.

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AUTHOR

John

John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.

7 Comments

  1. Ingo "Joey Swole" B on November 1, 2015 at 2:14 pm

    Double everything for Chicago deep dish style.

  2. Em Clem on November 4, 2015 at 5:34 am

    @john thanks for this recipe — this is hands down the best clean pizza crust @carlcase and I have ever made.

  3. Paula on November 5, 2015 at 12:53 pm

    Yum! This is going down this weekend!

  4. Dub C on November 5, 2015 at 1:15 pm

    I’ve been making this pizza since it was posted the first time, I even put a thread in recipes forum about how it has endless possibilities. It’s fucking great.

    We make a leftover pizza every week, whatever meats are left in the fridge on Sunday.

    I usually make mini pizzas for the kids….so I can have my own.

  5. Ingo "Joey Swole" B on November 5, 2015 at 4:30 pm

    50/50 Chicago style:

    Left – Italian sausage w/ smoked mozzerella and fresh tomatoes (raw tomatoes added immediately after pulling the pie out)

    Right – cheeseburger (GF ground beef, sharp raw milk cheddar) w tomatoes

    Post pix of your work. Get creative. If this gains steam, I’ll start a thread on the forums.

  6. Ingo "Joey Swole" B on November 5, 2015 at 4:40 pm

    Never mind. I forgot about the Recipes thread. I’ll get it going over there.

  7. KYLE SCHNITGER on June 29, 2016 at 12:40 pm

    Anyone know the Macros on this bad boy

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