Pizza Chaffle
This is definitely the best Pizza Chaffle recipe. It’s crispy on the outside and super chewy on the outside. It’s fully customizable as you can add any low carb toppings you like.
FAQ:
How to store, freeze and reheat pizza chaffles?
Once your chaffles have cooled completely, store them in an airtight container in the refrigerator for up to 5 days.
You can freeze them for up to 6 months and reheat them.
You can reheat them in the oven or toaster which is faster. Don’t microwave them as they won’t turn out nice and crispy but rather soft.
What waffle iron should you use?
If you don’t have a mini waffle iron, you can use a regular size waffle maker and just fill it with double the batter.
What kind of cheese to use for pizza chaffles?
Any type of melty cheese will work. If you are planning to use your chaffles as a bun or sandwich bread you can use shredded pepper jack, cheddar or even a cheese blend (like the Mexican Cheese Blend).
What other keto-friendly toppings can you add?
You can add different kind of meats and low carb veggies like:
- Sausage
- Ham
- Bacon, cooked crispy and cut into little pieces
- Sliced mushroom
- Sliced bell peppers
- Onions
- Sliced olives
- Parmesan cheese
- Fresh basil
Prep time: 5 minutes
Cook time: 25 minutes
Yields: 4 mini pizza chaffles
What do you need to make Pizza Chaffle
1 cup shredded mozzarella cheese
2 large eggs
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Toppings:
½ cup shredded mozzarella cheese
⅓ cup sugar free pizza or marinara sauce
¼ cup mini pepperoni slices
How to make Pizza Chaffle
FIRST STEP:
Preheat a mini waffle iron for 5 minutes or until hot. Preheat your oven to broil.
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b)
Combine the egg, mozzarella cheese, Italian seasoning and garlic powder in a bowl.
Grease your waffle iron.
Pour half of the mixture in the waffle iron and cook for 4-5 minutes or until golden brown. Remove and repeat with the remaining batter.
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SECOND STEP:
Arrange the chaffles onto a baking sheet and top with the marinara sauce, the remaining mozzarella cheese and pepperoni.
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b)
Place in the oven under the broiler for 3-4 minutes or until the cheese is melted and bubbly.
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Recipe Notes:
If you are using a regular or belgian waffle maker and not the mini one, pour half the batter and cook for 4-5 minutes or until golden brown. Repeat with the other half.
The chaffle batter tends to be on the thicker side to ensure crispness. If the batter it’s to thick, that’s fine. Just spread it onto the waffle maker.
