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In a bowl, place ? cup of the LC-Marshmallow Fluff, add 2 Tbsp of water and blend thoroughly by hand. Add 1 tsp vanilla extract, and blend in by hand, and then with the electric mixer for a smooth consistency about 30 sec.
Grease baking tray and gently dollop mixture onto tray (you should get approx 12-14 tablespoon sized servings) leaving 3cm in between each. Bake in oven for approx 2.5 hours (less if you prefer your meringue to be not quite set on the inside). A perfect pizza dough made with yeast which rises slightly, is light, fluffy and supports your pizza toppings perfectly. Taco meat is a yummy base to a lot of low carb meals, however buying the pre-prepared taco mix from the supermarket is not an option as it is too high in carbs.

But all the packet mixes are quite high in carbs, so I set about doing it the old fashioned way – from scratch!
They made this beautiful Mexican Crepe, so I decided why should I miss out, and have now done Mexican Crepes the low carb way. You can use this recipe to make mini meringues (as per the recipe below) or to make a pavalova base. In the event that there is a problem or error with copyrighted material, the break of the copyright is unintentional and noncommercial; and the material (images) will be removed immediately upon request and presented proof. What I got was delicious and creamy and tasty, ubt it was not beef stroganoff – hence the name of the dish. But it’s a bit too high carb for me these days so I decided to amend it and make it low carb.

Sometimes I just say ahh well it’s dinner at a friend or families house and I eat whatever they eat, other times I try to eat a small amount.
This is a great recipe you can make the day before and just sauce and heat the following day.
It’s definitely the best lo-carb pizza base I have tasted and very possibly the best lo-carb product I have bought to date (though I suspect all the LC products are going to be pretty spectacular!).
For those with a breadmaker I just tossed all the ingredients into the bread pan, put it on the pizza dough setting and came back to a perfect ball of dough 1.5hrs later.

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