How to use Lo-Dough
Welcome to the ultimate Lo-Dough user manual, where you can read top tips, advice, and follow guidelines on how to make the best of your Lo-Dough.
Table of Contents:
1) Lo-Dough is ready to eat from the packet
2) Crisp up Lo-Dough in a pan and NOT under the grill or in a toaster
3) Lo-Dough makes an incredible pizza base
4) Lo-Dough can be blitzed to make breadcrumbs
5) Lo-Dough can be used to make toasties
6) You can even make a pan sandwich with Lo-Dough
7) Use up your leftovers with Lo-Dough
8) Lo-Dough makes for great homemade pasties
Lo-Dough is incredibly versatile
Lo-Dough is a game-changing, innovative food product which is primarily used as a bread and pastry alternative. It can be used to make so many different dishes, including:
and many more...
Basically, there is nothing like Lo-Dough anywhere in the world. It's high protein, high fibre, gluten-free, and a stunning 39 calories per piece. That's 39 calories for an entire pizza base, should you wish you make one. As you can imagine, this has been a big hit in the slimming and fitness world, and has started to change the way we do healthy eating forever.
Lo-Dough is ready to eat from the packet
It's been noted that the word "dough" suggests you have to cook it, but in fact, Lo-Dough is fantastic to eat straight from the packet and has a soft white bread-like texture. You can make a sandwich as you would with a loaf of bread or a wrap. For example, this delicious Lo-Dough veggie wrap with Halloumi is only 400 calories for the whole wrap.
More for examples of using Lo-Dough straight from the packet, see these great wrap recipes, with options for vegetarian, slimming friendly, and gluten-free.
Crisp up Lo-Dough in a pan and NOT under the grill or in a toaster
Lo-Dough can be browned off if you fancy a change in the texture and appearance. Please DO NOT toast Lo-Dough in a toaster. It does not behave like normal bread and will burn far too quickly. In very rare cases it has been shown to damage the toaster.
The single BEST way to brown Lo-Dough is in a frying pan. Take a pan that's big enough, 9inches (22cm), and spray with FryLight. Fry each side over a medium-high heat for 10-30 secs each side until it just starts to brown. Lo-Dough is not like normal bread and can go from brown to burnt quickly so, just keep turning it until it's just right. Because Lo-Dough is incredibly light and airy, if you bake Lo-Dough in the oven without toppings it will dry out before it goes brown.
However, a brilliant Lo-Dough garlic bread can be made by spreading with garlic butter, adding a sprinkle of grated cheese and popping it under a hot grill for just 2 mins.
Lo-Dough makes an incredible pizza base
Probably one of the most popular and most simple uses of Lo-Dough is having it as a pizza base. Everyone loves pizza, but the calories and carbs involved can be horrifying if you're watching what you eat (A standard supermarket frozen pizza will be around 900 calories and 70 carbs). To get the most out of your Lo-Dough pizza experience follow these simple tips.
- If you like your base on the crispier side, try gently frying the Lo-Dough in a little spray oil prior to topping it. Simply brown it off over a medium-high heat in a non-stick frying pan, this usually takes 30 secs to a minute each side. Be careful not to burn the Lo-Dough as it can quickly go from brown to burnt.
- Use a quality passata NOT tomato puree, we find passata makes for the best base. Look for ones with a touch of Italian herbs and olive oil. Tomato puree is too thick and dry and can burn in the oven. If you’ve only got puree available, try diluting it slightly with some water first.
- Make sure to spread your tomato passata right to the edge. Lo-Dough pizza is all about enjoying delicious toppings on the lowest calorie base ever created. Make the most of the space and take it to the edge.
- Add more flavour to your tomato base by using a rich pasta sauce. We’ve found that by using a tomato based pasta sauce instead of or even together with passata you can get even more flavour into your Lo-Dough pizza without adding too many calories.
- Think veggie. A great way to make your pizza as filling and nutritious as possible is to get as many vegetables on there as possible. Red onion, black olives, mushrooms, sweetcorn, cherry tomatoes, courgettes and artichoke are our favourites. Think veggies before meat and your pizzas will be even more guilt-free and nutritious. A drizzle of smokey hot sauce or spots of pesto can also bring a pizza to life.
- Preheat your oven to it's highest heat and cook your pizza hard and fast - directly on the oven bars, not on a tray. Ovens vary, so keep an eye on your pizza the first time you cook one. It could range anywhere between 6 and 10 minutes for a perfectly cooked Lo-Dough pizza. Once you've made one, you'll know best how your oven works for our product.
Lo-Dough makes a fantastic, ham & mushroom pizza for 170 calories!
Lo-Dough can be blitzed to make breadcrumbs
As Lo-Dough developed as a product, it became apparent that it could be put in a blender and transformed into breadcrumbs, which opened up a world of opportunities with Lo-Dough baking. Everything from low calorie chocolate brownies to imitation "southern fried chicken" became possible. Lo-Dough was no longer just a bread and pastry alternative, it was an ever-growing innovation which continues to open up healthy recipe possibilities. Indulgent desserts and fakeaways, when made with Lo-Dough, are super low calorie and low carb, as well as being high in protein and fibre.
Blitzed Lo-Dough as a coating for 'southern fried chicken'
Blitzed Lo-Dough as a cakemix for delicious low calorie chocolate brownies
Lo-Dough can be used to make toasties
Have you got a Breville or a George Foreman? Well, dig it out from the back of the cupboard and dust it off, because Lo-Dough lets you breathe new life into these often neglected kitchen contraptions.
To use in a Breville
Cut pieces of Lo-Dough into rectangles that are the right size for your sandwich toaster, butter the outside (or spray with FryLight) and load with your favourite fillings. You’ll find Lo-Dough cooks up a treat and can take even more filling than regular sliced bread. Our favourite is Emmental and Spicy Nudja sausage paste, but good old cheese and beans still rocks.
To use in a George Foreman
You can make a great quick and easy toastie in a George Foreman or similar sandwich press by filling one side of a Lo-Dough with cheese (plus other tasties such as onion, pesto, tomato etc.) and folding in half and sitting in the press until golden brown and melty. Experiment with getting creative on the type of fold you create. Lo-Dough has the wonderful quality of being able to be sealed together using just water! Simple moisten the edges and firmly press together for a few seconds. The Lo-Dough will stick together and the seal will strengthen further once cooked (see 7 for more about this).
Here are some ideas on how to fold your Lo-Dough to make toastie parcels.
You can even make a pan sandwich with Lo-Dough
Yet another wonderful use of Lo-Dough - you can make a pan sandwich with ease, which is less calories and less carbs than you'd ever thought possible.
Nothing beats the simple things in life and what could be much simpler than a melting cheese and ham sandwich? This takes just minutes to prepare and makes a great lunchtime treat or simple supper.
See full recipe and instructions for the ultimate Lo-Dough pan sandwich.
Use up your leftovers with Lo-Dough
The folded wraps and pouches described above are perfect for leftovers, take leftover chilli, stew, Bolognese etc... and wrap into delectable low carb flavour pockets. Whack them in a sandwich press or bake in the oven for a hot and tasty low calorie snack that's ready in minutes.
We've been known to make a whole batch of them and keep them in the fridge for a tasty grab and go snack as you're heading out the door or use them as a convenient lunchbox filler.
Lo-Dough makes for great homemade pasties
Another incredible property of Lo-Dough is that it can actually be sealed together using just water. Take a piece of Lo-Dough and fill with a splodge of whatever you like eg. meat and potato, cheese and beans or chilli con carne etc... Then, with a pastry brush or even just your fingers wet around the edges.
Fold the Lo-Dough in half like a Cornish pasty and squeeze the edges together firmly between your fingers. The Lo-Dough will stick together making a strong seal ready to be cooked. The best way to cook these remarkable Lo-Dough pasties is to bake them in the oven wrapped in foil. We get the best results when we spray them in a little FryLight, give them a crack of pepper and loosely wrap them in foil. Pop the foil wrapped pasty in on a baking tray and bake at 180C for 30-35 mins. Delicious, hot pasties with a fraction of the calories have just become a reality!
Check out this Lo-Dough creamy chicken pasty for just 237 calories
Got a question? Check out the Lo-Dough FAQ section