Starter Pack

Ingredients: Flax seed flour, seed mixture (flax seed, sunflower seeds), bean flour, pumpkin seed protein, psyllium husk powder, winestone baking powder (acidifier: winestone, raising agent: sodium bicarbonate, separating agent: corn starch), sea salt.

All raw materials come from controlled organic cultivation. Store in a cool and dry place. 

Durability: The shelf life is of at least 6 months.

Ingredients: Flaxseed flour, walnuts (15%), bean flour, pumpkin seed protein, psyllium husk powder, winestone baking powder (acidifier: winestone, raising agent: sodium bicarbonate, separating agent: corn starch), sea salt.

All raw materials come from controlled organic cultivation. Store in a cool and dry place.

Durability: The shelf life is of at least 6 months.

Ingredients: Soy flakes, walnuts 20%, flaxseed crunch (flaxseed, apple juice 3,7%, inulin, apple fiber 3%), almonds 16%, coconut chips, apple pieces 5%.

All raw materials come from controlled organic cultivation. Store in a cool and dry place.

Durability: Its shelf life is of at least 2 months.

Ingredients: Golden flaxseed flour, soy flour, water, psyllium husk powder, winestone baking powder (acidifier: winestone, raising agent: sodium bicarbonate, separating agent: corn starch), sea salt.

All raw materials come from controlled organic cultivation. Store in a cool and dry place. Packaged with protection.

Durability: Minimum shelf life of 14 days - After opening, store in refrigerator and enjoy within 2 days.

Ingredients: golden flaxseed flour, soy flour, water, psyllium husk powder and sea salt.

All raw materials come from controlled organic cultivation. Store in a cool and dry place. Packaged in a protective environment. 

Durability:  After opening, store in a refrigerator and enjoy within 2 days.

Ingredients:  88% tomatoes (chopped tomatoes, concentrated tomato paste), olive oil, sunflower oil, apple syrup, onions, 0.03% basil, oregano, garlic, sea salt, bay leaf, black pepper, lemon juice concentrate

Durability:  Its shelf life is of at least 6 months. After opening, store in refrigerator and enjoy within 2 days.

Ingredients: Coconut flour, golden flaxseed flour, soy flour. All agricultural raw materials from controlled organic cultivation. Store in a cool and dry place.

Durability: The shelf life is of at least 6 months.

1. Mix & form. Mix 250 g Lizza Low Carb Bread baking mixture with 300ml of sparkling water and knead thoroughly. Form a loaf of bread and let it rest for 15 minutes.
2. Preheat. Preheat the oven to 240°C top/bottom heat. 
3. Baking. Bake the bread for 15 minutes on the oven rack with baking paper. Then reduce the temperature to 210°C and continue baking for another 50 minutes. 
4. Cool down. Let the bread cool down completely and then cut it.
5. Topping. Add your favourite topping, spread or even enjoy on its own.
6. Enjoy. Bon Lizzappetite!

Tip: Do you like your bread to have lots of grains and seeds? Add additional pumpkin seeds or nuts to the dough. Tastes delicious!

1. Mix & Form. Mix 250 g Lizza Low Carb Bread baking mixture with 300ml of sparkling water and knead thoroughly. Form a loaf of bread and let it rest for 15 minutes.
2. Preheat. Preheat the oven to 240°C top/bottom heat. 
3. Baking. Bake the bread for 15 minutes on the oven rack with baking paper. Then reduce the temperature to 210°C and continue baking for another 50 minutes. 
4. Cool down. Let the bread cool down completely and then cut it.
5. Topping. Add your favourite topping, spread or even enjoy on its own.
6. Enjoy. Bon Lizzappetite!

Enjoy your crunchy low-carb muesli with soy drink or an alternative!

Bon Lizzappetite!

1. Toast. Toast your Lizza Low Carb Toastie in – guess what – yeah, the toaster! 
2. Cut it up for more crispiness. 
3. Cover. Cover your toastie with your favorite topping or spread. Or enjoy it on its own!  
4. Enjoy. Bon Lizzappetite!

Tip: You're more of a crispy type? Cut your toastie in half before toasting – that's how it gets even crispier!

1. Preheat. Preheat the oven to 220°C (top/bottom heat).
2. Cover. In the meantime, spread the Lizza base over an area as large as needed. 
3. Baking. Bake the Lizza pizza with its toppings over baking paper at 220°C top/bottom heat for 6-8 minutes until the dough is crispy.
4. Enjoy. Bon Lizzappetite!

Tip: Ingredients such as mozzarella can moisten the dough. Choose straw cheese or lightly squeeze the mozzarella ball so that the water escapes before using it if you would rather it turned out crispier. 

Tip: The tomato sauce tastes particularly good with other Lizza products.

Preparation

1. Preheat the oven (175°C top/bottom heat)
2. Mix 100 g butter, the pulp of a vanilla pod and 100 g erythritol, add 4 eggs bit by bit.
3. Add 60 g almond flour, 100 g baking mix and 2 tsp. baking powder to the butter-egg mixture and stir in 50 ml milk.
4. Fill the dough into muffin cups. Press 3-5 blueberries into the dough of each muffin cup.
5. Bake the muffins for 25-30 minutes and let them cool down. Good Lizzappetite!

Tips:

The baking mix for sweet doughs is very versatile and can also be used for biscuits or red wine cakes. You can find more recipes on our recipe page.