{"id":17114,"date":"2015-05-01T10:13:21","date_gmt":"2015-05-01T16:13:21","guid":{"rendered":"http:\/\/foodembrace.com\/?p=17114"},"modified":"2015-05-01T10:13:21","modified_gmt":"2015-05-01T16:13:21","slug":"this-week-in-pizza-and-fitness","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2015\/05\/this-week-in-pizza-and-fitness\/","title":{"rendered":"This Week in Pizza and Fitness"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/2015\/05\/this-week-in-pizza-and-fitness\/4_30_15_pizza-3\/\" rel=\"attachment wp-att-17118\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-17118\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2015\/05\/4_30_15_pizza2-e1430496273362.jpg\" alt=\"grain free pizza\" width=\"600\" height=\"900\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2015\/05\/4_30_15_pizza2-e1430496273362.jpg 600w, https:\/\/foodembrace.com\/wp-content\/uploads\/2015\/05\/4_30_15_pizza2-e1430496273362-200x300.jpg 200w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a>I have yeast! \u00a0Crazy thing to probably exclaim from the rooftops but it makes me so damn happy.<\/p>\n<p>Yeast based pizza crusts are much more enjoyable to me over yeast-free crusts. \u00a0The yeast gives much needed airiness to the heavy almond flour base. \u00a0The dough becomes light and crunchy instead of being dense and crunchy. Using a lot of almond flour can make doughs so heavy but by adding yeast, it makes them less like a rock in your stomach.<\/p>\n<blockquote><p>I&#8217;m still experimenting with dough ratios and finding the one combo that works the best taste-wise and also results in a dough that is more manageable. \u00a0This week&#8217;s dough was:<\/p>\n<ul>\n<li>2.5C Almond Flour<\/li>\n<li>1C Tapioca Flour<\/li>\n<li>2 Eggs<\/li>\n<li>1TBSP Yeast<\/li>\n<li>1TBSP Sugar (Your choice, cane, coconut, or honey are all fine)<\/li>\n<li>1\/2C Warm Water<\/li>\n<\/ul>\n<p>Add the water to a stand mixer bowl, add the yeast, sugar, and combine. \u00a0Allow to sit for at least 5 minutes so the yeast can bloom. \u00a0Then add in the eggs and 1 cup of the almond flour. \u00a0Mix on low and slowly add in the remaining flours. \u00a0Mix until well combined.<\/p>\n<p>This is a wet dough, do not expect it to look like a gluten pizza dough. \u00a0Cover the mixing bowl with plastic wrap leaving a small open space for gases to vent. \u00a0Let rise for at least an hour (can go longer).<\/p>\n<p>Preheat oven to 450 degrees and line a baking sheet with parchment paper. \u00a0Grease the parchment paper with olive oil and dump the pizza dough on top. \u00a0With your hands and a spatula move the dough around until it fills the whole baking sheet.<\/p>\n<p>This takes time! The dough is sticky and tricky to move around. It will work, you just have to be patient. \u00a0Once the dough is spread out and even, put the dough in the oven to pre-cook. \u00a0About 5-7 minutes. \u00a0Remove add, sauce, and your toppings and cook for about another 20 minutes until the cheesy is all bubbly.<\/p><\/blockquote>\n<p>Our toppings this week were red onion, roasted red pepper and spinach chicken sausage, and a few random pieces of pepperoni.<\/p>\n<p>The chicken sausage is new that I picked up at Costco. \u00a0Minimal ingredients and contains no gluten. \u00a0You can actually see the large pieces of spinach and pepper in the sausage! That&#8217;s pretty impressive for a sausage.<\/p>\n<p>This dough wasn&#8217;t bad and up there as one of the better ones. \u00a0Very crispy with a nice light center. \u00a0I&#8217;m hoping to get some more cassava flour so I can experiment a little more with that. \u00a0I don&#8217;t like only relying on almond and tapioca flours for all the things.<\/p>\n<p>Looking for standard pizza dough? \u00a0I&#8217;ve <a title=\"Spelt Pizza Dough\" href=\"http:\/\/foodembrace.com\/2010\/03\/spelt-pizza-dough\/\" target=\"_blank\">got one right here<\/a>. (You can use all-purpose, white whole wheat, or spelt. It&#8217;s a really forgiving and versatile recipe).<\/p>\n<h3 style=\"text-align: center;\"><span style=\"color: #666699;\">FITNESS<\/span><\/h3>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/2015\/05\/this-week-in-pizza-and-fitness\/maxwell_trail-2\/\" rel=\"attachment wp-att-17119\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-17119\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2015\/05\/maxwell_trail1.jpg\" alt=\"maxwell_trail\" width=\"2988\" height=\"5312\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2015\/05\/maxwell_trail1.jpg 2988w, https:\/\/foodembrace.com\/wp-content\/uploads\/2015\/05\/maxwell_trail1-169x300.jpg 169w, https:\/\/foodembrace.com\/wp-content\/uploads\/2015\/05\/maxwell_trail1-576x1024.jpg 576w, https:\/\/foodembrace.com\/wp-content\/uploads\/2015\/05\/maxwell_trail1-562x999.jpg 562w\" sizes=\"(max-width: 2988px) 100vw, 2988px\" \/><\/a>This week was a good one! \u00a0Well except for skipping a workout on Monday. \u00a0Shame on me!<\/p>\n<p><strong>Monday 4\/27:<\/strong> No workout! \u00a0I got wrapped up with some work projects and time got away from me. \u00a0I worked right until I had to make dinner and then it was off to bed.<\/p>\n<p><strong>Tuesday 4\/28:<\/strong> Run! \u00a0We had some rain over the weekend and on Monday so I should have realized that some of the trails would be closed but I didn&#8217;t check before I headed out. \u00a0I spent a too much time driving around town looking for an open spot. \u00a0Finally found one and got 2 miles done. \u00a0This was one of my better runs! \u00a0I also went out at like 10 am and found that I really enjoy that time for a run. \u00a0I&#8217;ve had breakfast but I&#8217;m not hungry for lunch just yet. \u00a0It seems like a good balance.<\/p>\n<p><strong>Wednesday 4\/29:<\/strong> 2 mile run! \u00a0Same route that I took on Tuesday because I ended up really enjoying that run. \u00a0A much later run, around 1pm. \u00a0I was hungry and a little cranky so this run didn&#8217;t feel as solid as Tuesday&#8217;s.<\/p>\n<p><strong>Thursday 4\/30:<\/strong> 2 mile run bright and early with my girl Jenny! \u00a0She just completed her first <a href=\"http:\/\/whole30.com\/\" target=\"_blank\">Whole 30<\/a> and she did an awesome job! \u00a0We&#8217;re both at about the same pace and same distance right now so it was great to have a buddy. \u00a0This wasn&#8217;t one of my better runs though. \u00a0I had to stop and walk twice for a few seconds. \u00a0I was so fatigued! \u00a0I hadn&#8217;t been sleeping well this week and that finally caught up to me. \u00a0I was spent and my legs were so tired. \u00a0I crashed hard after breakfast and ended up taking a nap. \u00a0It was much needed!<\/p>\n<p>I am playing the rest of the week by ear. \u00a0There will be something done but not quite sure what just yet.<\/p>\n<p>How was your exercise this week?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I have yeast! \u00a0Crazy thing to probably exclaim from the rooftops but it makes me so damn happy. Yeast based pizza crusts are much more enjoyable to me over yeast-free crusts. \u00a0The yeast gives much needed airiness to the heavy almond flour base. \u00a0The dough becomes light and crunchy instead of being dense and crunchy. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"status","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[52,51],"tags":[69,53],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-4s2","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/17114"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=17114"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/17114\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=17114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=17114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=17114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}