Great for pizza
Because eventually you get tired of bread alternatives claiming to be low-carb or keto, and missing the mark completely.
Lo-Dough is the perfect bread alternative for anyone leading a keto, low-carb or paleo diet.
A truly original and modern food innovation from the north of England, it can be used for an incredible variety of things!
What makes Lo-Dough truly unique is that it is both incredibly low in carbs and gluten free. Most gluten free products contain more carbs than their glutinous counterparts.
Made with just protein and fibre, using a unique recipe and production process, it tastes and feels just like eating soft white bread.
When cutting calories or following a low-carb diet, bread is one of the main things we miss and crave, and can sometimes drive us to fall off the wagon. By including a delicious bread substitute like Lo-Dough, you can stay safe from the need to cheat on your plan far more confidently.
By using Lo-Dough instead of traditional bread products, kebabs, pizza and burritos become dishes that fit safely and healthily into a balanced and nutritious diet.
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.
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
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.
The single BEST way to brown Lo-Dough is in a frying pan. Take a pan that's big enough, 9inches (22cm). 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.
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).
For more details and recipe ideas, head over to Lo-Dough.
This stuff is great for pizza! I have yet to try to it pies. The price is rather expensive for two pieces, but I guess it's worth the purchase.
Great for home made pizzas the base is so low in calories more so than wraps highy recommend :).
These are wonderful for pizza and calzones!
I made a grilled cheese with it and it tasted decent enough with a cup of keto milk (1/4 heavy cream, 3/4 water and choice of sweetner). Though the texture quite weird, almost paper like?