Low Carb, Easy Keto Pizza
Chaffles have become extremely popular in the keto world as they are easy to make, delicious, and can be used as a bread substitute in a wide variety of situations. You can make a chaffle sandwich, have a sweet chaffle for breakfast, or, as you will learn about in this recipe, make a chaffle pizza. The possibilities are endless! But what exactly is a chaffle? Let’s find out!
Chaffle is a combination of the words cheese and waffle. So, as you probably guessed, a chaffle is a cheese waffle! A typical chaffle recipe is full of shredded cheese (usually mozzarella), held together with eggs, and mixed with a little bit of keto-friendly flour to give the batter some density. Seasonings are flexible with chaffles and you can season the batter to make it either savory (perfect for lunch or dinner recipes) or sweet (good for desserts and breakfast). In this case, we went totally savory, using traditional pizza spices since we are making chaffle pizzas!
Once your batter is ready, you need to prepare your waffle iron according to the manufacturer’s directions. This usually means plugging it in, turning it on and waiting for it to heat up! Most waffle irons are non-stick and do not require cooking spray or any kind of grease to prevent the batter from sticking to the grates. However, definitely check your machine- you don’t want the beautiful chaffles sticking!
The chaffle batter is poured in the hot waffle iron and then the magic begins. The hot waffle iron will grill the cheese inside the batter and make the batter itself crispy, golden brown. That is the beauty of cooking in a waffle iron- it is easy to cook the chaffles to perfection.
After cooking, you assemble the chaffle as you would any pizza, using the chaffle as the “pizza dough”. Add marinara sauce, mozzarella, and any of your favorite keto, approved pizza toppings. While our recipe uses pepperoni (you need to get that protein!) and fresh basil, you can add bell pepper slices, mushrooms, cooked ground beef, or anything that you would typically put on your pizza. This recipe is super versatile and that means you will never get bored eating these chaffles. But how could you ever get bored of pizza?!?
One little trick I love about chaffles is that you can freeze them and reheat them later on. That means you can make a bunch of these pizza crust chaffles, place them in a Ziploc bag, and stick them in the freezer. Anytime you'd like a pizza, take one “crust” out of the freezer, let it thaw at room temperature or pop it in the toaster for a few minutes. You have a fresh, low carb pizza crust ready for the toppings of your choice! So easy, tasty and keto approved!
So are you ready to hop on the trendy chaffle train and give this now iconic keto recipe a try? One bite of a pizza chaffle and you will see what all the buzz is about!
Chaffle Pizza
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Print Recipe
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Macros per serving:
• 242 Calories
• 16g of Fat
• 16g of Protein
• 4g of Net Carbs
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Chaffle Pizza
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Print Recipe
|
Macros per serving:
• 242 Calories
• 16g of Fat
• 16g of Protein
• 4g of Net Carbs
|
Ingredients
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3 eggs
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1/4 cup coconut flour
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1/2 tsp garlic powder
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1/2 tsp dried basil
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3/4 tsp baking powder
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1 cup shredded mozzarella cheese
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4 tbsp low-carb marinara sauce
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1/2 red bell pepper
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1/2 cup shredded mozzarella cheese
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1 tsp fresh chopped basil
Instructions
Heat up your waffle maker according to your manufacturers directions. Lightly grease the plates if needed.
In a medium sized mixing bowl, whisk together the eggs, coconut flour, garlic powder, dried basil and baking powder.
Add the 1 cup of shredded mozzarella to the mix and stir well.
Pour about ¼ of the batter into your hot waffle iron- the amount may depend on the size of your machine but will likely be about ½ cup to ¾ cup of batter.
Cook until crispy and golden then remove from the waffle maker and cook the remaining batter in the same way.
Top each chaffle with marinara sauce, bell pepper, mozzarella cheese and fresh basil.
Place the pizzas under a hot broiler for about 1-2 minutes to quickly heat and brown the cheese.
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NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD
This article has been medically reviewed by Dr. Rosmy Barrios, MD.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
Amanda is a professionally trained chef with over 17 years of culinary experience. She has a bachelors degree in Baking and Pastry Arts Management and owned her own bakery for several years. She is a mom to two young girls who are her official recipe taste testers.
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