Looking for a quick and tasty low-carb snack? These crispy, cheesy chaffle pizzas topped with pepperoni are perfect for satisfying your pizza cravings without the extra carbs.
Start by placing your oven rack about 6 inches from the heat source and turn the broiler on high to preheat. While that’s heating up, get your mini waffle iron ready. Line a baking sheet with aluminum foil to catch any drips later.
In a bowl, mix together the mozzarella, egg, almond flour, oregano, basil, garlic powder, and red pepper flakes until everything’s combined. Spoon half of this batter onto the hot waffle iron, spreading it out a bit, then close the lid. Cook for about 3 to 4 minutes, or until the chaffle is nicely browned and the steam has mostly stopped. Carefully transfer it to the foil-lined baking sheet and repeat with the rest of the batter.
Spread some marinara sauce over each chaffle, sprinkle on more mozzarella, then top with pepperoni slices. Finish by sprinkling a little extra basil on top.
Pop the baking sheet under the broiler for about a minute, just until the cheese melts and bubbles. Keep a close eye on them so they don’t burn, and then enjoy!
- Use parchment paper to prevent sticking when cooking the chaffles.
- Cook the chaffles until they are golden and crispy for the best texture.
- Add extra cheese on top before baking for a gooey finish.
This recipe is a fun and low-carb way to enjoy a classic favorite. The crispy, cheesy base pairs perfectly with savory pepperoni, making each bite satisfying and full of flavor. It’s quick to prepare and great for a snack or meal.
Serve these with a side salad or some fresh veggies to balance the richness. They also make a great appetizer for parties or a fun lunch option. Drizzle with a little extra marinara sauce or sprinkle with fresh basil for added flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to keep the crust crispy. Avoid microwaving to prevent sogginess.
