The Lo-Dough Pepperoni Pizza
Type: Pizza Suitable For: Gluten freeHigh fibreHigh proteinLow calorieLow carb
Low-Calorie, Low-Carb Pepperoni Pizza Perfection
What pizza lover doesn't love a pepperoni pizza? This American classic has stood the test of time since it's arrival on to the dining scene in the early 20th century and is now more popular than ever as a takeaway favourite. In the USA, Americans annually consume pepperoni on 36% of all pizzas produced there!
Delicious though it is, all that pepperoni and pizza dough can be problematic for people trying to adhere to a lower calorie, lower carb and lower fat diet. That's where Lo-Dough comes in - used as a pizza base, calories and carbs just fall away from this pizza classic, leaving you to enjoy your pepperoni as a once-in-a-while fatty treat. As ever, Lo-Dough gives you leeway.
Pepperoni, unlike most sausages, is actually a mixture of beef and pork - always with a slightly smoked flavour and a distinct red colour. Though similar in some ways to its Italian cousin salami, it is very much an American addition to the grand and ever-evolving pizza story.
What is Lo-Dough?
Lo-dough is a virtually carb-free pizza base, bread and pastry alternative that can even be blitzed down in a food processor or nutri-bullet to make a flour replacement for sweet and savoury dishes.
Using it as a pizza base can save you anywhere between 300 and 600 calories of the usually carb-heavy base. Thanks to Lo-Dough's high fibre content, the pizzas are filling and satisfying - giving you a massive 1/3 of your recommended fibre content in a single meal.
Method1. Preheat your oven to 250°C/475F/Gas 9
2. Spread the passata across the Lo-Dough in a thin layer, right up to the edge.
3. Spread most of the grated cheese on top of the passata and then add the pepperoni. Add the last sprinkle of the cheese and then put the pizza in the oven for 7 minutes or until golden and bubbling.
4. Serve with a crack of black pepper on top.