Chaffle Pepperoni Pizzas

This chaffle pepperoni pizza recipe calls for mozzarella, almond flour, and egg. It's a gluten-free, low-carb, and keto substitute for regular pizza.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 120 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Combine 1/2 cup mozzarella cheese, egg, almond flour, oregano, 1/4 teaspoon basil, garlic powder, and red pepper flakes in a bowl.

Step 3

Pour 1/2 mozzarella batter in the preheated waffle iron, spreading out with a spoon; close lid. Cook until well browned and the iron stops steaming, 3 to 4 minutes. Transfer chaffle to the prepared baking sheet. Repeat with remaining batter.

Step 4

Divide marinara sauce between 2 chaffles; sprinkle with remaining 1/4 cup mozzarella. Place pepperoni on top; sprinkle with pinch basil.

Step 5

Cook in the preheated broiler until cheese melted and bubbling, about 1 minute, watching carefully so doesn't burn.