Low-carb Salami Pizza (using Lo-Dough®)

Low carb Pizza using LoDough
Low carb Pizza using LoDough
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Funnyman enjoys my Cauliflower Pizza and Fathead Pizza but in mid-2018 I stumbled upon a UK company called Lo-Dough® that launched a great product. We use them as wraps and quick pizza bases. At 2.2g carbs per piece and high in fibre, they were a good buy. Give them a try and let me know what you think. This post was not sponsored (none of the posts on M&L are sponsored) and I am happy to link to their website and share the love with my UK readers.

 

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 8.1g
(6.8%); Fat 37g (70.6%); Protein 27g (22.7%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

 

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Print Recipe
Low-carb Salami Pizza (using Lo-Dough®)
An entire low-carb pizza (including delicious toppings) under 9g net carbs, thanks to the new UK product called Lo-Dough® .,,
Keto pizza using Lo-dough
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Servings
pizza
Ingredients
  • 50 g full-fat cream cheese
  • 15 g double-concentrated tomato paste
  • 1 tsp olive oil
  • 1 piece Lo-Dough®
  • 65 g grated mozzarella
  • 20 g sliced salami
  • Pink Himalayan Salt
  • freshly ground black pepper
  • Tabasco (optional)
  • basil leaves to garnish
Course Main Dish
Servings
pizza
Ingredients
  • 50 g full-fat cream cheese
  • 15 g double-concentrated tomato paste
  • 1 tsp olive oil
  • 1 piece Lo-Dough®
  • 65 g grated mozzarella
  • 20 g sliced salami
  • Pink Himalayan Salt
  • freshly ground black pepper
  • Tabasco (optional)
  • basil leaves to garnish
Keto pizza using Lo-dough
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 180°C / 355°F.
  2. Combine the cream cheese and tomato concentrate in a small bowl and set aside. Assuming you are doing one pizza at a time, open your packet of Lo-Dough® and remove one piece.
    Keto Pizza LoDough
  3. Heat the olive oil in a non-stick pan over moderately high heat. Place the piece of Lo-Dough® in the pan and cook for a minute or two on each side until slightly browned and toasted.
    Keto Pizza LoDough
  4. Remove the Lo-Dough® from the pan and spread the tomato cheese mixture on one side.
    Keto Pizza LoDough
  5. Scatter over the mozzarella and top with the slices of salami. Place the pizza onto a tray and bake in the oven until the cheese has melted, approximately 10-12 minutes.
  6. Season with Pink Himalayan Salt and freshly ground black pepper. Add a few drops of Tabasco and garnish with fresh basil leaves. Top with fresh avocado*, if desired. *not included in the macros below.
  7. The full macro-breakdown can be found further down the page. Photographs and recipes on MUD AND LOVE are copyright © Monya Kilian Palmer. However, these recipes have been created for you to enjoy and share with like-minded people, so if you loved it - please share your creation with friends / Low-carb Facebook community groups, and please credit M&L by supplying the link of this recipe. If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes


Keto Pizza LoDough
DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.

Macro Details per whole pizza
6.8%      Carbs
22.7%    Protein
70.6%    Fat

Nutritional Information per whole pizza
Calories                         477Kcal / 1996kJ
Fat                                  37g
of which saturates       19g
Carbohydrates             8.1g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           3.8g
Fibre                               10g
Protein                           27g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 8.1g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and its indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Eggs
Milk
Sulphites (may contain)
Wheat*

*Lo-Dough® uses a dietary fibre, made from the wheat plant, which has been certified gluten-free in line with UK and European legislation. This means it has been officially certified to contain less than 20mg/kg of gluten. In fact, the wheat fibre we use falls demonstrably below a gluten level of 10mg/kg. If you have a severe wheat allergy we do not recommend using Lo-Dough as some of the other wheat-based allergens may still be present.

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

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