Bacon, Tomato and Olive Pizza

This pizza can be made with Lo Dough, WW wraps, sandwich thins or any other No Count bread product.

I decided to order some of the new Lo Dough that’s just come onto the market, as I was hoping it would make a better pizza base than wraps or thins.  It’s an alternative to bread, made with just protein and fibre, and is 39 cals and 1 point per piece.  It doesn’t leave you feeling bloated like some bread products can.  At the moment, you can only order it from the Lo Dough website – they sell a set amount each day from 10am – and it is quite expensive, at £2 per piece.  I do like it as an alternative pizza base but it’s not to everyone’s taste.

This pizza is 1 point on No Count or just 2 points if tracking.



  • 15g tomato puree
  • 26g Protein cheese, grated
  • 5 cherry tomatoes
  • 4 olives, chopped in half
  • 3 bacon medallions
  • oregano
  • one piece of Lo Dough


  1. Pre-heat the oven to 180C.
  2. Spread the tomato puree over the Lo Dough and sprinkle over half the cheese.
  3. Cut the bacon medallions up into small pieces and spread out over the Lo Dough.
  4. Sprinkle the rest of the cheese over the bacon.
  5. Add the tomatoes and olives.
  6. Sprinkle oregano over the top.
  7. Cook for 8-10 minutes.
  8. Serve and enjoy!




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