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)
Why You'll Want This Again
Cooking Techniques
- Cook until the edges are golden and crispy for the best texture.
- Feel free to add extra herbs like oregano or garlic powder to boost flavor.
Step 1
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 2
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 3
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.
