I often feel a sense of narcissism being in a gym.
It often strikes me while on the tread mill: All of these people (myself included) in this building, selfishly working on our bodies, furiously trying to run off last night’s brownie or get the perfect six-pack, all in the name of vanity. ‘Shouldn’t we all be volunteering or spending our time more wisely?’, I often wonder.
Then, I realize how good it is for our health and thus our lives to be exercising. I tend to go back and forth like this with myself a bit, only to conclude that narcissistic or not, this is me and this is what I like to do.
My gym is actually a really great place. Though my reclusive self shies away from social situations, my husband and I (my charismatic husband in particular) have made our share of acquaintances there, many of which take time out of their day to ask us how we’re doing or how new baby Sam is. Sweet stuff.
After I workout, I typically come home to prepare either lunch or dinner, depending on what time of the day I go. Oftentimes, for whatever reason, I am craving pizza!
Pizza has had such a bad rep in my adult life, having seen it associated with everything from weight gain to bad skin (pizza face!), so it is still an enigma to me that I can have a healthy version of this terrible food.
If you’ve been reading this blog for any length of time, than you know all about my pizza obsession! From zucchini to cauliflower, eggplant and quinoa, I have literally made a pizza crust out of just about everything.
My latest recipe venture is my current, fleeting favorite…made with coconut flour!
Coconut flour has been a bit hit or miss with my palate, as recipes with it often come out ‘spongy’, due to the high quantity of eggs needed when working with it.
Given that this recipe is flat and contains no leavening agent, ‘sponginess’ hasn’t been an issue.
This has been pleasing palates (and allergies) both young and old around here, and I’m enjoying the fact that I don’t have to squeeze the water out of any vegetables (also eliminating the loathsome stinky dish towels). 🙂
Allergy-friendly coconut flour pizza crust.
- 4 eggs
- 1/4 c. applesauce
- 1/4 c. coconut flour NOTE: coconut flours vary in absorbency; see the below 'notes' for the brand I use
- 1/4 c. grated parmesan
- 1/2 t. oregano
- 1/2 t. basil
- 1/4 t. garlic powder
- 1/8 t. sea salt
- Preheat oven to 400 degrees.
- Whisk the eggs with the applesauce until well combined.
- Whisk in the remaining ingredients until smooth and well combined.
- Line a baking sheet with parchment paper.
- Oil the parchment paper a bit to ensure the pizza doesn't stick.
- Spread the 'dough' onto the paper (the thinner the better, but be sure there are no holes).
- Bake the crust for 15 minutes on the bottom rack of your oven.
- Top the crust as desired.
- Bake for another 8-10 minutes (on the bottom rack of your oven) until the toppings are cooked/melted.
- Cool 5-10 minutes.
Nutrition facts based on using one ounce of parmesan (about 1/4 cup). WW points (new system): 1
Adapted from this recipe
I like to use this Homemade Pizza Sauce.
What are your thoughts on the gym?
Shared with: Gluten-Free Friday