I used my lo-dough to make pizzas. The guide they email out was really useful in how to make the most of the dough, and for 39 calories I have very few complaints! It’s not exactly like regular dough although I never expected it to be - my only real complaint is that if you load it with too many ‘wet’ ingredients i.e. fresh mozzarella (even after drying) and tomatoes, the base went a little soggy. But again, for 39 calories it’s great to still be able to eat pizza!
5 years ago
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