Pepperoni Topped Chaffle Pizzas

Ingredients

• aluminum foil
• Chaffle:
• ¾ cup shredded mozzarella cheese, divided
• 1 large egg
• 1 tablespoon almond flour
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon garlic powder
• Topping:
• 4 tablespoons no-sugar-added marinara sauce (such as Newman's Own®)
• 6 slices pepperoni, quartered
• 1 pinch dried basil (Optional)

Step 1

Place 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.

Step 2

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.

Step 3

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.

Step 4

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!