Low-Calorie, Gluten-Free Pizza & Much More...
A common complaint about gluten-free products is the step-up in calories and carbs from their glutinous counterparts. To recreate the sensation of that gluten stretch/chew, it is not uncommon to find added starches, oils and gums in your gluten-free alternatives. Though there is nothing inherently bad about any of those additions, the fact is they can dramatically increase the carbs and calories of the finished product. If you are going gluten-free and looking to diet, that can be a problem! What you need is something that ticks several dietary boxes all at once - and that isn't something you come across every day!
The Facts Behind The Ultimate Gluten-Free Pizza Base
Enter Lo-Dough. Each piece is just 39 calories and 2.2g of carbohydrate and miraculously - certified gluten-free. For people unacquainted with Lo-Dough, it's gluten-free certification can bee a little confusing. After all, it contains wheat-fibre, right? Our wheat fibre is officially certified to contain less than 20mg/kg of gluten. The wheat fibre that actually gets used in Lo-Dough falls below a gluten level of 10mg/kg.
Lo-Dough as a finished product is sent to a UKAS accredited laboratory to verify that it is gluten-free.
Note: If you have a severe wheat intolerance/allergy, we do not recommend consuming Lo-Dough.
So, what can you make with it? Here are a few ideas just to show you how versatile this gluten-free product really is (click on the image for a recipe):
It doesn't stop there. Fritters, brownies, french toast, toasties, crumb coatings - the uses are almost limitless - and every single one is gluten-free, low-calorie, low-carb and high-fibre.
If you are looking for a pizza base/bread/pastry replacement that's gluten-free and diet-friendly, then it really is a no-brainer:
Make it with Lo-Dough.