Funnyman enjoys my Cauliflower Pizza and Fathead Pizza, but sometime around summer 2018 I stumbled upon a UK company called Lo-Dough® that launched a new product. Their ‘bread’ pieces (look like wraps) can be used as wraps or quick pizza bases. At 2.2g carbs per piece and high in fibre, I thought they were a good buy. I encourage you to give them a try and let me know what you think. They are pricey so I advise placing a small order at first to see if they are for you.
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.
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.
Remove the Lo-Dough® from the pan and spread the tomato cheese mixture on one side.
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.
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 macros)
*not included in the macros below.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
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Macro Details per whole pizza
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
*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.
Wheat fibre (gluten-free according to Lo-Dough®)
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated 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. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.