How To Make The Ultimate Lo-Dough Pizza
Lo-Dough is the ultimate low-calorie, low-carb 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 Lo-Dough pizza - we've opted for chorizo and mixed vegetables, 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 yet very filling, with each piece contains 1/3 of your daily fibre requirement.
Step 1: Remove Lo-Dough from packet
Inside your packet you will find your Lo-Dough bases separated by thin, grease-proof discs. These are there to stop your bases sticking to each other. If making just one pizza: fold the second piece in half, fold the packet around it and store in the fridge for up to 5 days.
NB: if you want your pizza base extra crispy, try lightly pan fry each side before adding toppings. Be sure not to dry it out too much, you're just looking for an even browning.
Step 2: Spread your passata right to the edge.
We use about 2 tablespoons of good quality passata spread right to the edge of your base. 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.
NB: Top your base smooth side up to give your pizza a tasty textured bottom.
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 toppings are thinly sliced and chunkier 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 a preheated baking tray.
Place your pizza on a pre-heated (HOT!) baking or mesh pizza tray and cook until your cheese has browned and bubbled slightly. 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.
