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Pepperoni Pizza Chaffle


  • Author: Mila Clarke Buckley
  • Total Time: 15 minutes
  • Yield: 2 Chaffles 1x

Description

I love a good slice of pizza but without all of the carbs! This Pepperoni Pizza Chaffle is a great alternative and tastes just like your favorite slice.

There are lots of questions about the best way to make a chaffle. Here’s some guidance in my chaffle guide!


Ingredients

Scale

For the chaffle

For the sauce


Instructions

  1. In a bowl, mix together, egg, almond flour, garlic powder, oregano, red pepper flakes and baking powder.
  2. Add in the mozzarella cheese and coat it evenly with the mixture.
  3. Spray your waffle maker with oil (if needed) and let it heat up to its highest setting.
  4. Cook the waffle, checking on it every 5 minutes until it gets crunchy and golden. 
  5. While the chaffle is cooking. mix your tomato paste, olive oil and oregano to make the sauce. If your sauce is too thick, a teaspoon of water will help thin it out.
  6. Take out the chaffle and add the tomato sauce. 
  7. Sprinkle mozarella cheese on top and place your pepperonis on top. 
  8. Microwave for 30 seconds to melt the cheese and heat the pepperonis.
  9. Take out and enjoy!

Notes

  • Your nutrition information could vary based on the cheese you use. Calculate your macros based on your own ingredients. 
  • The waffle maker can overflow, making it a messy process. I suggest putting down a silpat mat for an easy clean up.
  • This will make 4 mini chaffles, or two large chaffles. You can also use this in a belguim waffle maker as one extra large chaffle. Macros are for 1 large chaffle.
  • Yes, you can substitute coconut flour for almond flour. You may get a slightly different texture and a drier waffle. 
  • These are best enjoyed straight from the waffle iron, but you can freeze just the chaffle without the toppings.
  • Prep Time: 5
  • Cook Time: 10
  • Category: Dinner
  • Method: Baking
  • Cuisine: Keto

Keywords: Pizza, Pepperoni pizza, Pepperoni pizza chaffle, chaffle, mozarella

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