I've said it before, and I'll say it again- if you want to see me get creative in the kitchen put me in a calorie deficit and watch the magic! I'm currently cutting for an event in about 3 weeks and the macros are on the low side. Does that mean I'm eating plain broccoli and tofu for the next three weeks? Absolutely not!
It's natural for us to want to get more extreme and restrictive as we approach a deadline.
Here's the problem- generally the more restrictive you get the more aggressively your body will tell you to eat. Then, after a week or two you find yourself standing at the kitchen counter alternating between portions of chips and cookies from midnight to 2 am.
Even though it was "only one night!" a binge like that can easily undo weeks of diet progress (I'm really sorry to be the bearer of bad news). So even when your mind tells you that you will lose weight faster if you just eat less, it is lying. Instead- stick with the plan, drink tons of water, hit extra cardio if you need to, and feel good knowing that by eating small portions of things you love you will hit your goals faster than if you restricted those things completely. It also helps to have a coach to talk you off the ledge when you need it!
This pizza dough is now a staple in my diet whether I'm bulking or cutting. The main difference is that when I'm bulking I use more vegan cheese. The recipe is super easy! In fact, I didn't plan on this being a blog post today. I just actually made this for lunch between clients and took an extra second to snap a photo on my phone.
4 ounces soy flour
4 ounces vital wheat gluten
3 ounces semolina flour
1 1/4 tsp active dry yeast
7.5 ounces warm water (105-110 degrees Fahrenheit)
Pinch of sea salt
Approximately 1/4 cup No sugar added tomato sauce
1 ounce vegan cheese
1 vegan sausage (I like No Evil brand)
Handful fresh basil
Combine all the pizza crust ingredients in a large bowl
Using your hands or a sturdy spoon combine into a dough
Knead dough for about 5 minutes or until well combined
Form into a ball and place in covered bowl for 60-90 minutes and allow to rise
Preheat your oven to 400 degrees
Divide dough into 4 equal portions
Use a rolling pin to roll out your dough, I like to roll mine as thin as possible so I get a bigger pizza! Your dough may be sticky, use flour as needed
Top as desired!
Spray your baking sheet with cooking spray or use parchment paper or a silicone mat and keep it oil free.
Bake at 400 degrees for 8 minutes, then check your pizza. This dough cooks quickly, I typically lower the heat to 350 after the first 8 minutes until the crust looks done (another 5 minutes or so).
I ate mine with Good Karma vegan ranch dip. This pizza is big enough to split into 2 servings if you're eating it with salad, veggies, or other sides. I ate mine in one day though because the macros are that good!
For the dough (recipe makes 4 servings)
P | 33
F | 7
C | 30
For the pizza
P | 59
F | 15
C | 48
As always, these macros are approximate- yours may vary depending on exact quantities of ingredients and brands you use.