Easy Keto Pizza Chaffles
Crispy, personal sized low carb pizzas made in a mini waffle maker! This genius chaffle base is ready in minutes and perfect for your favorite toppings.
Ingredients
- 1 large egg
- 1 heaping tablespoon almond flour
- 1/2 cup shredded mozzarella cheese plus more for sprinkling and topping
- 1 tablespoon grated parmesan cheese
- 1/8 teaspoon Italian seasoning
- 1/8 teaspoon garlic powder
- Low carb pizza sauce for topping
- Additional shredded mozzarella and desired pizza toppings pepperoni, olives, mushrooms, etc.
Instructions
- Preheat oven to 400°F (200°C). Plug in your mini waffle maker to preheat.
- In a small bowl, whisk the egg. Add the almond flour, 1/2 cup mozzarella, parmesan, Italian seasoning, and garlic powder. Mix until a thick batter forms.
- Once the waffle maker is hot, sprinkle a small pinch of mozzarella directly onto the center of the grids. Pour half of the batter over the cheese, then sprinkle a bit more cheese on top. Close the lid and cook for 3-4 minutes, until golden and crisp. Repeat with remaining batter for the second chaffle.
- Place cooked chaffles on a baking sheet or wire rack and let cool for 5 minutes to crisp up.
- Top each chaffle with 1-2 tablespoons of low carb pizza sauce, a layer of shredded mozzarella, and your desired toppings.
- Bake on the baking sheet for 3-4 minutes until cheese melts. Turn the oven to BROIL and cook for 1-2 more minutes until cheese is bubbly and browned. Watch closely.
- Let cool for 1 minute before serving. Sprinkle with extra Italian seasoning if desired.
Notes
For the crispiest chaffle, let the base cool before adding toppings. Shred cheese from a block for best melting. Leftover plain chaffle bases can be frozen for easy future meals.