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Protein Sparing Bread GIZMOS

Protein Sparing Bread GIZMOS

Have you ever been to the Minnesota State Fair?

I take my boys to the Minnesota State Fair every August and I love it! Craig stays home because he doesn’t like the crowds.

At the Minnesota State Fair, one of the favorite fair foods is the Gizmo! The Gizmo tastes like a pizza sub sandwich and I thought I should show you how we eat them with my protein sparing bread sub rolls!


To make my Protein Sparing bread for my Gizmos, I always use Further Food Gelatin!

Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.

The benefits of collagen and gelatin are astounding! Just eating my delicious Protein Sparing bread helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!

Further Food Collagen Peptides dissolve instantly in any recipe, and Gelatin Powder naturally thickens recipes. It’s perfect for making my protein sparing bread, dairy free ice cream, jello, sugar free gummies, no bake cheesecake, or panna cotta!

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Protein Sparing Bread GIZMOS

5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Course Beef and Lamb, Bread, Main Course, Nut Free
Cuisine American
Servings 8 servings
Calories 386.5




  • 8 slices mozzarella cheese


  • To make the gizmo filling, place the ground beef and sausage in a large skillet and sauté over medium-high heat, breaking up meat with a wooden spoon as it cooks. Sauté until brown and cooked through, about 10 minutes. Drain off and discard any fat in the pan. Add the marinara and stir well. Allow to simmer on low while you make the protein sparing buns.


  • Preheat the oven to 325 degrees F. Line 2 rimmed baking sheets with parchment paper and spray with avocado oil spray. Set aside.
  • Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the egg white powder, allulose, gelatin, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
  • Form the mixture into sub rolls on the prepared baking sheets.
  • Bake for 15 minutes or until cook through and golden brown. Allow to cool completely before removing from the pans.


  • Turn oven to broil. Slice the cooled protein sparing buns open and place on the rimmed baking sheet. Fill with 1/8th of the gizmo mixture. Top with a slice of mozzarella if desired. Broil for 2 minutes or until cheese is melted and enjoy!
  • Store extras in separate air tight containers in the fridge for up to 5 days. Can be frozen.



Calories: 386.5 | Fat: 21g | Protein: 42.6g | Carbohydrates: 2.5g | Fiber: 0.4g | P:E Ratio: 1.8


Doesn’t Vito look AMAZING???? In only 6 months he transformed his health 💪
Vito is a chef in Canada and the first photo is from my keto retreat to Greece last fall. His after photo is from my keto Bali retreat!
He still makes delicious food, he’s still a “foodie” but he modifies his recipes to be keto! He is the one who showed my how to make protein noodles with gelatin, water and dried egg whites! He even made squid ink pasta with it!

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

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Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Marianne Kleminski says:

    Which gelatin do you use?

  • Jessie says:

    I really enjoyed this recipe, it’s like Italian sloppy joes; and the “bread” held up. I used foil to help it keep it’s shape and put under the toaster broiler…yummy! My question is: have you found that the surface of the bread gets sticky? it stuck to everything until it was toasted, toasted a lot. I’m just wondering if perhaps initially I under baked it, or it needs egg wash or oil, or something to create a surface…and then storage, do you wrap left over bread in wax paper?
    Thank you! Love the Gizmo, with or without the bread!

    • Maria Emmerich says:

      Allulose seems to make it more sticky like you mentioned. So I personally just leave it out. But alternatively you can store the bread slices in a sealed container with a paper towel lining each slice and that seems to help 🙂

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