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Chaffle Pepperoni Pizzas
Chaffle Pepperoni Pizzas
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Gluten-free, low-carb chaffle pizza with mozzarella, almond flour, and egg - a tasty keto alternative to traditional pizza, ready in no time!
Ingredients:
  • 1 large egg
  • aluminum foil
  • 0.75 cup shredded mozzarella cheese, divided
  • 1 tablespoon almond flour
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon dried basil
  • 0.25 teaspoon garlic powder
  • 0.125 teaspoon red pepper flakes
  • 4 tablespoons no-sugar-added marinara sauce (such as Newman's Own®)
  • 6 slices pepperoni, quartered
  • 1 pinch dried basil
Instructions:
  • Position the oven rack 6 inches below the broiler and preheat on high broil. Also, preheat a mini waffle iron while lining a baking sheet with aluminum foil.
  • Mix together the mozzarella cheese, egg, almond flour, oregano, basil, garlic powder, and red pepper flakes in a bowl.
  • Spread half of the batter onto the hot waffle iron using a spoon. Cook until the steam stops and the chaffle is golden brown, around 3 to 4 minutes. Transfer chaffle to the baking sheet and repeat with the rest of the batter.
  • Spread marinara sauce evenly on the 2 chaffles, top with the remaining mozzarella, add pepperoni slices, and finish with a sprinkle of fresh basil.
  • Broil in the preheated oven for about 1 minute until the cheese is melted and bubbling, ensuring not to burn them.

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