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Thomasville, GA, 31792

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THRIVE Physical Therapy and Fitness: Private Treatment Rooms, Manual Therapy, Women's Health, Chronic Pain, Spine Pain, Fitness Training, Weight Loss, Diabetes, Headaches, Sports Injury, Dance Recovery, Scar Release, Scoliosis, Balance Training, Vertigo, and more.


Thrive's Healthy Recipe of the Month: Cauliflower Crust Pizza

Dawn Muller


This month's Healthy Recipe of the Month comes is one of Dr. Dawn Muller's favorites: Cauliflower Crust Pizza!  This is a great choice when you're craving a bit of Italian, but want to skip the extra carbs, gluten or grains.  This particular recipe calls for eggplant as one of the main toppings, but there are so many other healthy topping choices out there, the possibilities are endless!  Dr. Dawn found this mouth-watering recipe at and you can enjoy several more healthy recipes there.   Enjoy!

Cauliflower Crust Pizza by Taste with the Eyes

1 medium head of cauliflower
1 c. shredded parmesan cheese
2 eggs, beaten
1 teaspoon dried oregano (or more, to taste)
salt & fresh ground pepper to taste
olive oil

Place cauliflower florets in the blow of a food processor and pulse until they are the consistency of rice.

Place riced cauliflower in a bowl and microwave for 8 minutes, uncovered.  Remove from microwave and let stand, stirring occasionally to release all the steam.

Combine room-temperature cauliflower with eggs, parmesan, oregano, salt and pepper.

Line a baking sheet with parchment.  Brush the parchment with olive oil.

Dump cauliflower mixture onto the parchment and form into a pizza pie shape.

Bake in a convection oven for 14 minutes at 450F or until it is nicely browned.

Grape tomatoes
Kalamata olives
Shredded Mozzarella
Chopped basil
Chopped mint
Salt, pepper and red chile flakes to taste

Rub sliced eggplant with kosher salt and let sweat on paper towels for an hour, turning once, to remove much of the moisture.  Then rinse off the salt, pat dry, and brush with olive oil.  Grill over medium high heat.  Make sure to slice the eggplant in generous portions so it doesn’t shrivel up on the grill. 

Slice cooled eggplant into wedges.  Place on top of the cauliflower crust.  Sprinkle with shredded mozzarella.

Slice grape tomatoes and Kalamata olives in half.  Toss with a splash of olive oil along with minced garlic, chopped basil and mint, salt and red chile flakes.  Place tomato mixture on top of the cheese.  Sprinkle a bit more cheese on the top.

Bake in a 450*F oven for about 8 minutes or until the pizza is hot all the way through and the cheese is melting.