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For best results, fry a piece of Lo-Dough in a hot frying pan for 30-60 seconds on each side. You can use Frylight (a low-calorie cooking spray) or olive oil. This ‘crisps’ the pizza base. Add good quality passata, cheese and your favourite toppings before baking at 180˚C for 9-15 minutes until golden.
So, we were very excited to hear about Lo-Dough, possibly a low calorie, low carb dream come true. What is Lo-Dough? Low calorie pizza recipes may be all over the internet with various methods and dietary advice, but this is something very different indeed. Why? Because we are doing it with Lo-Dough. Per base, Lo-Dough contains just 39 calories (as well as being virtually carb free). Exciting times are ahead for those of us who are slimming down and watching the pounds, because you can now hit your goals while keeping all of that delicious food on the menu. Why Lo-Dough for my low calorie pizza base? We believe it will be suitable for diabetics since the sugars and starches are very low. Our polyols and sweeteners have a very low GI or are used in very small amounts. However, until we have laboratory tested the impact of our bars on blood sugar and glycemic load, we cannot advise that they are suitable for diabetics just yet. I find the Miracle Cake Bars incredibly filling. Is it fine to save half an opened bar for later? Low-Calorie and Low-Carb: Lo-Dough Pizza Base is designed to be low in calories and carbs, making it suitable for those watching their intake on a weight loss journey. It typically contains around 39 calories and 2g of carbs per base.We tend to use around 70-90g. You're saving heavily on calories using a Lo-Dough base so treat yourself to a decent amount of cheese and spread it to the edge. Not a fan of tomato on your pizza? No problem. This super easy pizza recipe will quench those pizza cravings without a single tomato in sight. To make this creamy substitute, simply top your Lo-Dough pizza base with ricotta and mozzarella - d ouble cheese. This works a treat with the salty prosciutto and savoury spinach. Here at Lo-Dough, we have a few ingredients we commonly use on most of our pizzas - passata and mozzarella being obvious candidates. Below we are going to give you our favourite alternatives for these and a few other ingredients. Use your sandwich press to make bacon/sausage sandwiches, or fry off for 30-60 seconds on each side with your favourite toppings sandwiched in between. Leftover Lo-Dough shapes can be used as a dipping tool for your favourite Shakshuka or soft-boiled eggs. Lo-Dough Desserts
The first and most important point to make when it comes to using Lo-Dough is that it is designed to be a carrier of flavour as opposed to the ‘main event’. Yes, it is used as an alternative to bread, but your body doesn't treat it like bread , so we wouldn’t treat it as bread when cooking with it. Lo-Dough is yeast, GMO, dairy, nut and soy-free. It’s also vegetarian, but not vegan as it contains dried free range egg white powder. Chorizo on a diet is basically freedom at its absolute best. It's got a nice Spanish feel to it to that suits a dinner party or lunch with friends. Show them how hosting is done. Nutritional Information And, the most exciting bit for me, according to the peeps at Lo-Dough, you can make a pizza (ham & mushroom) with it for just 170 calories.Trust us — this is how you combine cauliflower and pizza for a low carb diet. Accept no inferior substitutes. Low-carb protein pizza Being naturally high in fibre (one third of your recommended daily intake in fact), Lo-Dough helps you to control blood sugar levels, maintain a healthy weight, lower cholesterol and normalise bowel movements. The result is a thin and crispy pizza that’s genuinely good for you. The result is a thin and crispy pizza that’s genuinely good for you. Using Lo-Dough as a low fat pizza base Want a crispier base? Fry your base first
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