Chaffle Pepperoni Pizzas recipe
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Ingredients
- aluminum foil 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 ⅛ teaspoon red pepper flakes 4 tablespoons no-sugar-added marinara sauce (such as Newman's Own®) 6 slices pepperoni, quartered 1 pinch dried basil
Nutrition Info
- 119.6 caloriescarbohydrate: 6.1 gcholesterol: 99.9 mgfat: 8 gfiber: 1.7 gprotein: 6.1 gsaturatedFat: 2 gservingSize: -sodium: 262.8 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Chaffle Pepperoni Pizzas
Directions
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high broil. Preheat a mini waffle iron. Line a baking sheet with aluminum foil.
Combine 1/2 cup mozzarella cheese, egg, almond flour, oregano, basil, garlic powder, and red pepper flakes in a bowl.
Pour 1/2 of the batter onto the preheated waffle iron, spreading out with a spoon. Close the waffle iron, and cook until the steaming stops and the chaffle is well browned, 3 to 4 minutes. Transfer chaffle to the prepared baking sheet and repeat with remaining batter.
Divide marinara sauce between the 2 chaffles, sprinkle with remaining mozzarella, place pepperoni on top, and sprinkle with basil.
Broil in the preheated oven until cheese has melted and is bubbling, about 1 minute, watching carefully so they don't burn.