Chaffle Pepperoni Pizzas recipe

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Ingredients

aluminum foil
¾ cup shredded mozzarella cheese, divided
1 large egg
1 tablespoon almond flour
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon garlic powder
⅛ teaspoon red pepper flakes
4 tablespoons no-sugar-added marinara sauce (such as Newman's Own®)
6 slices pepperoni, quartered
1 pinch dried basil

Nutrition Info

119.6 calories
carbohydrate: 6.1 g
cholesterol: 99.9 mg
fat: 8 g
fiber: 1.7 g
protein: 6.1 g
saturatedFat: 2 g
servingSize: -
sodium: 262.8 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high broil. Preheat a mini waffle iron. Line a baking sheet with aluminum foil.

  2. Combine 1/2 cup mozzarella cheese, egg, almond flour, oregano, basil, garlic powder, and red pepper flakes in a bowl.

  3. Pour 1/2 of the batter onto the preheated waffle iron, spreading out with a spoon. Close the waffle iron, and cook until the steaming stops and the chaffle is well browned, 3 to 4 minutes. Transfer chaffle to the prepared baking sheet and repeat with remaining batter.

  4. Divide marinara sauce between the 2 chaffles, sprinkle with remaining mozzarella, place pepperoni on top, and sprinkle with basil.

  5. Broil in the preheated oven until cheese has melted and is bubbling, about 1 minute, watching carefully so they don't burn.

Recipe Yield

2 chaffle pizzas

Recipe Note

There are some compromises that come with eating low carb, but this isn't one of them. Even if you're not on the keto diet, you'll like this. Quick, easy, and just delicious! Trust me, you will feel satisfied.

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