We train to prepare for races, and part of this is establishing a routine we feel confident in implementing before the race. I make pizza, or we go out for pizza, almost every Saturday night in prep for my long runs. Pizza is my carb of choice the night before a race! Here is my go-to recipe... but feel free to add any of your favorite toppings!
- 1 cup whole wheat flour
- 1 cup unbleached white flour
- 2 cups greek yogurt
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Any toppings/sauces/cheeses you desire! I stick to margarita style with red sauce, mozzarella, basil, and tomatoes.
Coaching: Preheat oven to 450. Combine all ingredients, on a floured surface, separate into 2 balls of dough and flatten with your fingers, flip over to get both sides well floured. Transfer each pizza to it's on baking sheet covered in parchment paper. Press to thin out the crust (I like mine thin and crispy). Bake for 5minutes. Pull out the partially cooked pizzas and add your toppings, pop back in the over for 10-12 minutes or until the cheese is browning and bubbly. Then go get some sleep before your big long run!
About the Author: Neely Gracey is a US based distance runner, who has represented Team USA in 5 International competitions, including twice at the IAAF World Cross Country Championships. Neely ended 2016 with a win at the Rock & Roll Chicago Half & finished 8th at the New York City Marathon, and is now looking ahead to qualification to Tokyo 2020. Follow Neely on Twitter, Instagram & keep-up to date on her own blog here.