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Pepperoni Chaffles Pizzas
Pepperoni Chaffles PizzasRecipe stepRecipe stepRecipe step
Main CourseReader ratedQuick & Easy

Pepperoni Chaffles Pizzas

★★★★★ 4.6 (14 reviews)

If you're craving a low-carb twist on pizza, these crispy and cheesy chaffles are the perfect solution. Quick to make and packed with flavor, they’re great for a tasty snack or a fun meal anytime.

◷25 minTotal Time
♜4Servings
▥EasyDifficulty
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Ingredients

4servings

Instructions

1

Preheat Oven and Waffle Iron

First, move your oven rack to about 6 inches from the heat and turn the broiler on high. While the oven is heating up, get your mini waffle iron going so it’s nice and hot. Line a baking sheet with foil and set it aside.

Step 1
2

Mix and Cook Chaffles

In a bowl, mix together the mozzarella, egg, almond flour, oregano, basil, garlic powder, and red pepper flakes until everything is combined. Scoop half of the batter onto the waffle iron, spreading it out a bit with a spoon. Close the lid and cook for about 3 to 4 minutes, until the chaffle is nicely browned and the steam has stopped. Carefully transfer it to your prepared baking sheet and repeat with the rest of the batter.

Step 2
3

Add Toppings and Broil

Spread some marinara sauce over each chaffle, then sprinkle with the remaining mozzarella. Top with pepperoni slices and a little more basil for extra flavor. Pop them under the broiler just until the cheese melts and bubbles—this should only take about a minute, so keep a close eye to avoid burning.

Step 3

Why You’ll Love This Recipe

These mini pizzas are a fun and low-carb twist on a classic favorite. They come together quickly and have a crispy, cheesy base that pairs perfectly with savory pepperoni. Plus, they’re great for snacking or a quick meal.

Serving Suggestions

Serve warm with a side of marinara sauce for dipping. They also go well with a simple green salad or steamed vegetables for a balanced meal. These are perfect for game day or casual gatherings.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer to keep the crispiness. Avoid microwaving to prevent soggy chaffles.

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