THE MEAL: Vollmer, a four-time Olympic gold medalist, spends hours in the pool, burning thousands of calories each day. To refuel, she needs carbohydrates. There’s just one problem: Vollmer is allergic to gluten, the protein found in wheat, rye, and barley, making quick, easy sources of carbs, like bread and pasta, off limits. “When I found out I had gluten allergies, I was obviously bummed,” says Vollmer. “Then I found out I could still eat pizza with a gluten-free crust.” The best part? According to Vollmer, her recipe below “tastes the same as any other pizza.”
WHY IT WORKS: According to Korzun, pizza is a good post-workout meal. “Even gluten-free crust provides the carbs she needs to refuel, and the cheese and chicken sausage add enough protein to help rebuild muscles.” Plus, he adds, by enjoying a pizza Vollmer still gets to enjoy a comfort food that’s convenient and easy to make.
SECRET INGREDIENT: Spinach contains vitamin K, known to improve bone strength in athletes.
1. Grill 1/2 cup chicken sausage until it’s cooked through.
2. Preheat oven to 475 degrees Fahrenheit.
3. Garnish one Venice Bakery gluten-free seasoned pizza crust (can be found at venicebakery.com) with half a cup of marinara sauce, one large handful of spinach, 1/4 medium diced red onion, 1/2 cup feta cheese, and the cooked chicken sausage.
4. Bake 12–15 minutes.
5. Cool for one minute and eat.