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Eat like a skyrunner: this nutritious pizza is fuel for the fastest

You might not be able to run as quickly as Kilian Jornet and Emelie Forsberg, but you can definitely eat like them

Kilian Jornet and Emelie Forsberg

Power-ultrarunning couple Kilian Jornet and Emelie Forsberg have it all–glorious mountain miles to run surrounding their home in Norway, the launch of athletic brand NNormal, and delectable home-cooked meals baked from their small family farm. While Jornet recently won both Hardrock 100 and UTMB, Forsberg is an accomplished athlete herself and details her running journey in her book Skyrunner.

Kilian Jornet Emelie Forsberg
Photo: Instagram/tinaemelie

Forsberg is also the co-founder of Moonvalley, a plant-based sports nutrition company, with fellow pro runners Ida Nilsson and Mimmi Kotka. Forsberg has a simple pizza recipe that is so easy and versatile you’ll want to have it on a weekly rotation.

Homemade pizza is a family favourite at my house. Since our kids were little, my husband and I have taken turns whipping up a batch of pizza dough, pulling out whatever vegetables we find in the fridge and letting everyone create their own masterpieces. The best part about pizza is that it’s easy to cater to everyone’s unique tastes–try a double batch of dough or split this recipe into four for individual pies.

veggie pizza recipe by Emelie Forsberg
Photo: Instagram/moonvalley_smallfarming

Emelie Forsberg’s ‘Fast Food’ Veggie Pizza

Ingredients (makes two pizzas)


2 1/4 cups almond flour (since there is no yeast in this recipe, Forsberg suggests any type of flour without wheat, including corn, coconut, chickpea, or a combo)

3/4 cup water

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp baking powder

1 Tbsp vegetable oil


assorted veggies of choice (mushrooms, beets, eggplant, tomato)

tomato sauce

cheese (can use vegan)

arugula for topping

Emelie Forsberg and friends eat
Emelie Forsberg’s farm-to-table meals Photo: Instagram/tinaemelie


Mix all the dough ingredients together well. Roll out the dough on some parchment paper and pre-bake it for 5 mins at 225 C (440 F).

While the dough is pre-baking, start chopping your veggies. Forsberg says she throws in what she has at home, and if she’s in a hurry will simply use plain store-bought tomato sauce.

Add tomato sauce, veggies, and your choice of cheese, and pop back in the oven at 220 C for approx 10 more minutes. Top with arugula and enjoy.

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