Potato crusted fruit pizza is great for post intense workout or run because it combines the natural sugar as carbs and the cream cheese/nut butter for a little protein.
If you asked me what I do most weekends, I’d probably say play catch up, work catch up that is. Work to get ahead (financially). Work to feel “productive.” Work to FUEL the week. Sure, there is down time, but honest to goodness, it’s not enough.
“Enjoy the tempo of a God-Breathed life by letting me set the pace. Hold my hand in childllike trust and the way before you will open up step by step.” –Jesus Calling by Sarah Young
Scratch that…. Actually, I’ve learned to stop running FULL speed and instead set a good “life” tempo. A tempo that allows me to see more clearly the path set out for us—> Yes, major CORNY COTTER moment.
“Most of the time we are wading through life without seeing every situation clearly, and it’s easy to become fearful of what we can’t see.”
But you know what? We can’t keep a steady pace without a pace partner. Someone that keeps your mind on track, your steps in stride, and your heart in the right place. Pace partners are also the ones that push you more when you need it and hold you back when your going too fast. I think we all need a good pace partner in life; whether it be a family member, a spouse, or a friend.
I like to think many of you are my pace partners, as well as the kiwi. And for that, I thank YOU!
So here’s a recipe we can share after a long run, or maybe it’s just the perfect fuel we need to keep going! Either way, we need it.
Potato FRUIT Pizza
… trust me on this one.
[print_this] Crust Adapted from here:
- 1 teaspoon Sea Salt
- 1-½ teaspoon Melted butter or coconut butter Shortening
- 1 Tb Potato Flour
- ⅓ cup Potato Starch (can also use arrowroot starch or corn starch)
- ⅔ cup GF Flour
- 1 teaspoon Sugar (I used coconut sugar)
- 1 cup Warm Water (105 – 110 degrees F)
- 1-½ teaspoon Active Dry Yeast
Directions were taken straight from the Bob’s Red Mill website as linked above. Except I didn’t use a jelly pan. I used a pizza pan and rolled out smaller pizzas instead of one.
**Preheat oven to 425°F. Grease a 10” x 15” jelly roll pan; set aside.
In a medium mixing bowl, dissolve the yeast in ½ cup of the warm water with the sugar added. Let set until yeast bubbles and the quantity doubles.
Add all the rest of the ingredients, using enough of the remaining water to get a dough the consistency of cake frosting that will spread, not run, when all ingredients are thoroughly beaten.
Pour batter down center and spread with a spatula. Run a teaspoon around edges, forcing batter up the sides.
If you prefer, pour the batter and spread in a circle on the pan, forming at 12- to 12-½” circle with raised edges. The batter handles well and will make a circle shape easily. Leave more at edges for raised sides.
Add sauce and toppings. Bake for 25-30 minutes.
Makes 6 servings.
Note: If you don’t have time to make dough, regular premade pizza crust works great too.
- cinnamon cream cheese (or combine cinnamon with organic cream cheese)
- Nut butter (a creamy cashew or sunflower seed butter is great here)
- ½ cup dried unsweetened coconut
- chopped apricots
- raisins or chopped dates
- Optional topping–> pumpkin seeds, chopped nuts, carob chips, etc.
- More cinnamon to garnish
I basically spread the desired amount on each pizza crust after it’s cooled. The dried fruit is the natural sugar source but feel free to add honey. [/print_this]
This pizza is great for post intense workout or run because it combines the natural sugar as carbs and the cream cheese/nut butter for a little protein.