Lo-Dough Pizza Perfection - A step by step guide
Lo-Dough is the ultimate low-carb low-calorie base that helps curb pizza cravings. It's unlike any other pizza base on the market and as such needs a little extra attention when preparing to get the absolute best results.
Here's a step by step guide to make a delicious pepperoni pizza - but you can obviously load your own favourite toppings.
Top tip: Lo-Dough is made entirely from protein and fibre. As such they're incredibly light but very filling. Each piece contains a 3rd of your daily fibre requirement.
Step 1: Pan fry each side.
Lightly pan fry each side. Be sure not to dry it out too much, you're just looking for an even browning.
NB: This is dependent on your own personal taste. Some people are happy topping Lo-Dough without crisping it up first as it's ready to eat straight from the packet. By crisping it up first your topping is less likely to soak in and make your finished pizza too floppy.
Step 2: Spread your passata right to the edge.
We use about 2 tablespoons. The key to Lo-Dough is not to dry it out.
If you prefer using tomato puree then it's best to mix a little water into the puree, as thick dry paste will burn and dry the Lo-Dough out.
Step 3: Lo-Dough loves cheese!
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.
Step 4: Get creative with your favourite toppings.
Think nutrient dense veggies and good quality cheese.
Your Lo-Dough pizza will be ready in the time it takes the cheese to melt so we recommend raw veg is cooked before you put it on your base so that you don't dry your pizza out trying to cook your toppings. Always pre-cook raw meat fully before adding to your pizza.
Step 5: Cook directly on the shelf in a hot oven.
Place your pizza in a pre-heated HOT oven and cook until your cheese has browned and bubbled slightly. You can cook it directly on the shelf, or on a mesh tray. If you cook your pizza on a baking tray then the base won't crisp up. If you aren't planning on eating your pizza straight away then place on a cooling rack or leave on the oven shelf until you're ready.
A well made Lo-Dough pizza will hold all your toppings easily, have a slight flop to it like a traditional restaurant pizza, and doesn't have the texture of a foam disc!
If you really want a crispier base then pop your finished pizza back in a frying pan for 30 seconds.