What athletes eat: Julie Ertz's gluten-free almond-flour pizza

Midfielder Julie Ertz was a rising star when the U.S. women won the 2015 World Cup. The second-youngest player on the squad, she went on to be named Player of the Year in 2017, and this year, Ertz is a team captain for the USWNT.

As the U.S. women prepared for their first game of the 2019 World Cup on Tuesday, Ertz shared one of her go-to training meals. She limits her gluten intake to manage inflammation in her body, so this pizza uses an unique, almond-based crust.

Courtesy of Julie Ertz

Day and time: Weekday lunch with my husband, Zach

Place: At our house

Robin Alam/Icon Sportswire

What I'm eating: Homemade pizza with almond crust

Why I'm eating it: Zach and I are really into substituting healthier options to foods we like. This pizza is delicious and a healthier option for me as I try to limit my gluten intake. Almonds are gluten-free and a great source of protein and fiber.

Whose recipe: We just made it up trying new things!

The recipe:

2 cups blanched almonds
1 teaspoon garlic salt
¼ teaspoon baking soda
2 eggs
1 tablespoon olive oil (plus more for pan)
¾-1 cup Italian cheese
Pizza sauce
Toppings -- whatever you want! We like onions, sausage, spinach, cheese and garlic.

Preheat oven to 350 degrees Fahrenheit and oil a pizza tray or baking sheet. Grind your almonds to a flour-like consistency. (I use my food processor.)

Mix the almond flour, garlic salt, baking soda, eggs, oil and cheese together to form a dough. Place dough onto your oiled tray and push into a pizza shape.

Bake dough for about 15 minutes, then remove crust from the oven and add your toppings. (I usually cook my toppings separately while the crust is baking to speed things up.)

Return pizza to the oven until toppings are warm and cooked.

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