- 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.
- Preheat. Preheat the oven to 240°C top/bottom heat.
- 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.
- Cool down. Let the bread cool down completely and then cut it.
- Topping. Add your favourite topping, spread or even enjoy on its own.
- 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!
- Mix & Form. Mix 250 g Lizza Low Carb Rolls baking mixture with 300ml of sparkling water and knead thoroughly. Form six rolls and let them rest for 15 minutes.
- Preheat. Preheat the oven to 240°C top/bottom heat.
- Baking. Bake the rolls for 10 minutes on the oven rack with baking paper. Then reduce the temperature to 210°C and continue baking for a further 25 minutes.
- Cool down. Let the rolls cool down on the rack without baking paper.
- Cover your rolls with your favorite topping, spread or even enjoy on their own.
- Enjoy. Bon Lizzappetite!
Tip: Flat baguette rolls taste best with us - try them out! Of course, you can also use this dough to make a baguette or loaf of bread!
- Toast. Toast your Lizza Low Carb Toastie in – guess what – yeah, the toaster!
- Cut it up for more crispiness.
- Cover. Cover your toastie with your favorite topping or spread. Or enjoy it on its own!
- 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!
- Preheat. Preheat the oven to 220°C (top/bottom heat).
- Cover. In the meantime, spread the Lizza base over an area as large as needed.
- 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.
- 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.
Table sweetener based on erythritol, limited use for food. Without genetic engineering, vegan and allergen-free.
Areas of application: Lizza Erythritol is very suitable as a sugar substitute for desserts and drinks.
Description: 300g Lizza Erythritol in a resealable stand-up pouch. Erythritol is a calorie-free, natural and tooth-friendly sugar substitute. Lizza Erythritol is the ideal sweetener for a calorie-conscious diet.
Erythritol' sweetening power is equivalent to about 70% of the sweetening power of sugar. The taste is mildly sweet and, of all sugar alcohols, is most similar to sugar. Erythritol is easily soluble. Of all sugar alcohols, erythritol is best tolerated because it can be easily excreted by the body.
For a good result, the percentage by weight of erythritol should be less than 25% in the production of pastries and cakes. Mixed with xylitol in a ratio of 1:1, erythritol is very well suited for baking. Lizza Erythritol is less suitable for the production of jam as it instantly crystallizes again after cooling down.
Diabetics in particular can appreciate its neutral blood sugar properties.
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.
Tip: Our new Bio Ratatouille goes perfectly with our crispy Lizza rolls and toasties.
