This roasted tomato and zucchini paleo pizza is made with a flax and almond flour crust.
I’m only 1 month into this crossfit stuff and somehow Fran (<—our coaches rocking out the Diane vs. Fran WOD we did yesterday) and I have met twice already. Yesterday was an improvement, 2 more ripped calluses, no breaks with the thrusters (granted I’m only using half as much weight as I should be) and kipping pull ups using a #2 band, not a bastardized attempt off the box. It’s satisfying to improve even when it’s just a smidge but I’m still far from reality.
Kinda like this pizza.
The term “pizza” shall be used lightly here. There’s no doughy chew to this crust and there’s no globs of delicious mozzarella pulling apart with each slice. There’s also no guilt after eating 4 slices though.
I thought I’d test this whole almond/flax seed crust thing out when carbs were calling my name at lunch the other day. Trickery is a great thing.
Here’s the thing, it’s definitely not your typical pizza. but with each bite I liked it more and more. At first, your mind is just like “um, what the eff is this, lady? but after a while the deception sets in and it’s like “ok, I can roll with this.” Summer vegetables that have been roasted to the point of sweetness help out with that too.
I know the feta isn’t paleo and I don’t care. Leave it off if you want to go 100%, but pizza ain’t pizza without some cheese.
Bacon would also be legit on this for a salty substitute if you want to play by the rules.