I admit it.. I did spend £2.- each for two pieces of Lo-Dough. Why? Because it seems to be the latest graze, and I like everything new and shiny.
As you can see from the image above, I have decided to use it as a pizza base, as recommended on the product package.
Lo-Dough comes as round pizza bases/wraps and the product as such smells nicely of .. yeast? The product states that it's ready to eat however I decided to give it the pizza test. The uncooked texture reminds me of foam, very soft and quite nice. We added a thin layer of tomato sauce to the dough, added pre-grilled chicken, onion, mushrooms and cheese and baked it at 180 C for 15 mins.
The crust was crisp.. very crisp. As a matter of fact it was completely dry. The centre of the pizza was soggy to the point of being inedible. I would not use Lo-Dough again, not for pizza anyway, and in all honesty, I would use it for anything else. The product tastes of absolutely nothing, and at £2.- per piece it is far too expensive for what it is.
I will stick with fathead and quark as an alternative for pizza bases, but at least I can say that I tried Lo-Dough.
I have tried pizza bases made from cauliflower before and I didn't like them. I don't know why, but I wasn't keen. So when I found a recipe with quark I was intrigued. So I tried it and it's lush!! Ingredients:
120g Quark - I used Arla Garlic & Herb
120g grated cheese
Herbs of your choice
Toppings of your choice
Mix the quark, the cheese and the eggs, and spread the mixture evenly on a baking tray - do not forget to put baking paper on, otherwise you will never ever get the pizza off.
Bake at 175C for 20-30 mins.
The base should be well cooked and crispy.
A little warning: the base will bloat.. but it will deflate again, so don't worry!
Now it's time to add your toppings!
I used some tomato passata, seasoned it with Italian seasoning, salt and pepper.
My toppings were mushrooms, ham, onions and some additional cheese. Pop back into the oven until the cheese has melted.