This Keto Chaffle Pizza recipe is so easy to make in less than 10 minutes and are the perfect low carb breakfast for fall. They're full of warm spices & cozy pumpkin and cook up soft, crispy and delicious!
Lightly coat your waffle maker with cooking spray or ghee and let it heat up on high.
In a mixing bowl, whisk together the eggs, almond flour, garlic powder, Italian seasoning and baking powder. Stir in cheese until combined.
IF USING A BELGIAN WAFFLE MAKER: Pour half of the waffle batter into the middle of your waffle iron and close the lid. Cook until crispy, flip and cook again as necessary.
IF USING A DASH MINI WAFFLE MAKER: Pour 1/4 cup of the waffle batter into the middle of your waffle iron and close the lid. Cook until crispy, flip and cook again as necessary. Repeat with remaining batter
Top each chaffle with tomato sauce, pepperoni, mozzarella cheese, and Parmesan cheese. Add additional toppings as desired.
Place chaffles on parchment lined baking sheet and place in a preheated oven at 375 F and bake for 4-5 minutes, or until the cheese begins to
bubble and brown. Top with fresh basil, if desired.
Top with fresh basil, if desired.
Nutritional value is calculated for 1 mini chaffle with all the toppings as listed in the recipe.