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2 min read

Strengthen and Satisfy With Our Protein-Packed Collagen Pizza Recipe

Who doesn’t love pizza? You don’t have to wait for a cheat day to enjoy this one. We got a recipe for you made with a cauliflower crust and packed with Ee Collagen Peptides, so you can have all the satisfaction and none of the guilt. Low in carbs, gluten-free, and packed with protein, you can feel good about giving in to your cravings. 

Plus, with the addition of collagen, you can give your joints extra support and benefit the health of your skin and hair as well. It’s ok to be tempted by the lure of this pizza, you won’t regret it!

Margherita Collagen Protein Pizza


1 bag protein chips, sea salt

3 scoops Essential elements® Collagen Peptides

1/2 cup raw cauliflower

2 large egg whites

1/2 cup part skim mozzarella cheese

2 tablespoons almond meal

1/2 teaspoons salt

1 teaspoons garlic powder

Cooking spray

1/3 cup tomato sauce

1/4 teaspoons stevia powder

2 tablespoons fresh basil

1/2 cup fresh mozzarella

6 tomatoes


For the dough: 

Preheat oven to 450°F. Place florets on a baking sheet and roast for 12 minutes. Let cool.

Add cauliflower to a blender and pulse several times. Lightly hand crush protein chips and add to blender with egg whites. Blend until smooth.

In medium bowl, mix Ee Collagen Peptides, part-skim mozzarella, almond meal, salt, and 1/3 teaspoon of garlic powder. Add wet ingredients to dry ingredients, and whisk until fully combined.

Lightly coat a large baking sheet with cooking spray. Coat hands with gluten-free flour. Place dough mixture in center of baking sheet. Spread gently into a circle about 1⁄ 4-inch thick and 10 inches in diameter. Bake in oven for 7 minutes. Using a spatula, flip dough, and bake for another 3 minutes. Set aside.

For the sauce: 

In a medium bowl, whisk together tomato sauce, garlic powder, sweetener, and 1/2 teaspoon of minced basil.

To assemble the pizza: 

Spoon pizza sauce on crust and spread evenly, leaving a 1-inch border around the edge. Sprinkle with remaining mozzarella and top with tomatoes. Bake for 6 to 8 minutes, or until cheese is melted. Top with remaining basil. Serve hot.

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