I made a few ham pizzas using Lo-Dough at the weekend. If you follow the manufacturer's cooking guide carefully then they come out really well. For example, you need to spread the tomaoto sauce right to the edge of the base or they curl up and burn, and I also cooked them on one side in a pan to crisp them up before I put the toppings on. They turned out really well, and they were tasty. Even my Italian (pizza-lover) husband said they were good, and when you think how low in calories they are (I think 330 for a mozzarella and ham pizza), why not have another?!