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Geoff Schwartz's Cauliflower Pizza

Geoff Schwartz may be a big man who can cook up and put back a juicy steak, but Geoff also knows how to eat healthy. His take on tradition pizza is indeed on the healthier side. (Though be sure to limit the fats you put on top to make it a truly balanced dish). When you’re Geoff and you’re burning calories on the gridiron like he is, you can eat almost whatever you want!

Here’s Geoff’s spin on pizza made health(ier) for those who limit their carbs.


  1. Preheat your oven to 400 degrees F.
  2. Add the cauliflower chunks into a blender and pulse the cauliflower until it turns into “rice”.
  3. Bring a pot of water to a boil. Lower heat to medium and add in the cauliflower rice. Cook for 5-7 minutes. Remove the cauliflower from the pot and strain and let cool for 10 minutes. Then towel or paper towel dry the cauliflower until it’s very dry. (You may need to squeeze it with a towel).
  4. Add the cauliflower “rice” to the bowl, along with the goat cheese, egg and seasoning. Use your hands to mix the ingredients together until they’re well combined. Transfer the mixture onto a cookie sheet lined with parchment paper. Flatten and shape the cauliflower dough. The dough should be about ¼-1/3 inch thick in order to properly cook. You want the edges to be raised just a bit to allow the toppings and sauce to stay.
  5. Bake the dough for 40-45 minutes, until it’s lightly browned.
  6. While the dough is cooking, brown the sausage in a medium skillet over medium to medium-high heat.
  7. Once the dough is cooked, remove from oven and top first with pizza sauce, using a spoon to smooth it atop the pizza dough. Then sprinkle with cheese and top with the meats.
  8. Return the pizza to the oven for 10 minutes, or until the cheese has browned to your level of comfort. 
  9. Slice and serve!
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