Sophisticated Sustenance

Nutrient-rich vegetables, fresh tomato sauce, and a golden cauliflower crust make this season's pizza the most delicious way to spring forward.

By Nutritionist and Celebrity Health Coach Karina Heinrich / Photography by LX MGMT

Who doesn’t love a pizza night? Alas, with spring quickly upon us and the need for lighter versions of our winter comfort foods, we happily welcome The Karina Method’s crowd-pleasing and healthier version of a classic staple. This nutrient rich and full-of-flavor pizza is fresh, light and a much-needed spring cleaning after heavy coldweather foods. Cauliflower is all the rage because it’s low in calories, filling, high in fiber, high in vitamins and great for digestion. It also strengthens the immune system. You can add whatever toppings you love. Just make sure they’re veggie-heavy! Adding good-for-you fats such as extra virgin olive oil also makes this an easy-to-make yet highly sophisticated and “High Low Lean No” approved meal.

KARINA’S VEGGIE PIZZA WITH CAULIFLOWER CRUST

INGREDIENTS (Serves 4)

1 organic cauliflower head (about 3 pounds), cleaned and roughly chopped

2 teaspoons extra virgin olive oil, divided plus a little for the top of crusts

1⁄2 cup sliced organic cremini mushrooms

1⁄2 to 1 cup organic broccoli florets

1⁄2 cup sliced organic yellow bell pepper

1⁄2 cup thinly sliced fresh basil, divided

1⁄4 teaspoon freshly ground black pepper, divided

2 garlic cloves, minced

2 large organic egg whites, beaten

1⁄2 cup tomatoes, deseeded and thinly sliced

2⁄3 cup fresh baby spinach

2 cups TKM Homemade Tomato Sauce (recipe at karinaheinrich.com)

PREP: 30 minutes

1. Preheat oven to 375 F. Place half of cauliflower in a food processor or blender; pulse 10 to 15 times until it resembles rice. Transfer cauliflower to a baking sheet lined with parchment paper. Repeat with remaining cauliflower.

2. Coat all of the cauliflower with organic cooking spray and bake for 25 minutes, stirring halfway through. Remove from the oven and let cool. Increase the oven temperature to 450 F.

3. Meanwhile, heat a large skillet over medium-high heat. When hot, add 1 teaspoon oil to the pan and s wirl to coat. Add mushrooms, broccoli and bell pepper; sauté 5 minutes. Set aside.

4. Place cauliflower in a clean kitchen towel and squeeze so that all extra water is removed. Combine cauliflower, remaining 1 teaspoon oil, egg whites, 1⁄4 cup basil, 1⁄8 teaspoon black pepper and garlic in a bowl. Press cauliflower mixture into two (8-inch) circles on a baking sheet lined with parchment paper. Using a cooking brush, coat the crusts lightly with olive oil.

5. Bake the two crusts for approximately 20 minutes or until lightly browned. Remove pan from oven.

6. Cover crusts evenly with TKM Homemade Tomato Sauce (amount depends on how saucy you like your pizza) and then cover with veggie mixture, tomatoes, spinach and remaining 1⁄4 cup basil. Bake an additional 5 minutes.

Karina Heinrich, International Certified Integrative Nutritionist and Celebrity Health Coach and TV Wellness Contributor, achieves unmatched success in helping clients reach optimal wellness and weight loss through her breakthrough nutrition movement The Karina Method. @thekarinamethod