The Best Keto Pizza Chaffle Recipe
Are you craving a cheesy, pepperoni-packed slice of pizza but trying to stick to your low-carb, keto diet? Well, I’ve got the perfect solution for you – my mouthwatering keto pepperoni pizza chaffle recipe, loaded with gooey mozzarella, spicy pepperoni, and savory Italian seasonings!
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The Best Keto Pepperoni Pizza Chaffle
This mouthwatering pepperoni pizza chaffle is my exciting take on the viral keto chaffle craze. Chaffles have taken the low-carb world by storm as a keto bread option, since you can make it so many ways.
I’ve tested countless chaffle variations, but none beat this pizza version loaded with ooey-gooey cheese and pepperoni slices. It starts with alterations I made to my go-to chaffle base. By blending mozzarella, cream cheese, coconut flour, garlic powder, and Italian seasoning, it bakes up the most incredible golden-brown pizza crust texture.
So What Makes This a Pizza Chaffle?
The base of any chaffle starts with eggs and cheese. But I wanted to use the chaffle for a pizza crust, so I changed the ingredients. Instead of cheddar, I used mozzarella and cream cheese in the batter and added garlic to give it more of an Italian flavor.
Then comes the fun part – loading on those pizza toppings. The mozzarella cheese bakes up ooey and gooey, while mini pepperoni slices add a salty crunch. The blend of textures and flavors brings back happy memories of pizza night – but without all the carbs.
Ingredients to Make Pizza Chaffle
For the Chaffle Batter:
Coconut flour provides the structure for a crispy, waffle-like texture.
Egg whites add protein and bind the ingredients into a light, airy batter.
Mozzarella cheese brings the rich, indulgent cheesiness.
Cream cheese contributes a creamy texture and flavor.
Italian seasoning delivers the classic pizza taste.
Garlic powder boosts aromatic flavor.
Baking powder creates rise and crispness when cooked.
For the Pizza Toppings:
Marinara sauce gives us that delicious pizza flavor but keeps carbs low – win win!
Pepperoni adds those salty, spicy bits in every bite.
Mozzarella cheese is an obvious must to get our perfect pizza textures.
Parmesan Cheese adds extra flavor.
Basil gives it a nice, fresh taste.
Step-By-Step Keto Pizza Chaffle Recipe Instructions
Below, you’ll find a step-by-step pictorial; scroll to the bottom of this post for the full recipe with detailed ingredients and instructions.
Make the Chaffle Batter
Add an egg and coconut flour to a small bowl. Then add your shredded mozzarella cheese, cream cheese, and seasonings – garlic powder, Italian blend, and salt.
Gently mix the ingredients until thoroughly blended. Avoid over-mixing or making the batter tough. Your cheese batter will be thick!
Cook the Chaffles
Preheat your mini dash waffle maker to high heat. Evenly brush the hot cooking plates with oil to prepare them for perfect chaffle release.
Pour about half of the cheese pizza chaffle batter onto the bottom cooking surface of your preheated dash mini waffle maker. Use a spoon to gently spread the batter into an even layer, almost to the edges of the plate.
Close the waffle maker lid firmly. Cook for 3-4 minutes until the chaffle turns deep golden brown and crispy.
Remove your first baked chaffle with tongs and set aside to cool slightly. Repeat with the remaining batter to cook your second chaffle.
How To Make Chaffles Extra Crispy
- Before pouring your batter, preheat your waffle maker so it’s ripping hot.
- Brushing the cooking plates with oil helps give that signature crispy chaffle texture and avoids sticking.
- Sprinkle a pinch of cheese onto the plates before adding the batter.
- Add the batter in small increments and spread it into a thin layer, maximizing the crisp factor.
- Make sure to cook your chaffle the full time until deep golden brown.
- Once they are done, let them sit for just a minute. As the steam releases, you’ll notice they firm up even more!
Add the Pizza Toppings
Start by evenly spreading 1-2 tablespoons of tomato or marinara pizza sauce over each chaffle base. Use the back of a spoon to create an even layer from edge to edge.
Sprinkle both chaffle crusts generously with shredded mozzarella cheese. The more cheese, the better for that authentic pizza restaurant style!
Then, arrange slices of mini pepperoni over the cheese. Grate some fresh Parmesan cheese over the tops for extra flavor.
If desired, add any other favorite pizza toppings of your choice, such as bell peppers, Italian sausage, spinach, black olives, or mushrooms, before baking. Customize your keto pepperoni pizza chaffles with all your favorite ingredients! The cheese and pepperoni already make it taste amazing, but the extras are fun, too.
Bake the topped Chaffles.
Preheat your oven to 400°F. Place the assembled pepperoni pizza chaffles on a baking sheet or directly on the oven rack. Bake for 5-6 minutes, until the cheese is fully melted and starts to bubble and brown in spots.
If you want an extra crispy texture on the surface, switch your oven to broil for 1 minute. Keep a close watch to avoid burning. Allow to cool slightly for a minute before slicing and serving.
Tips For Chaffle Baking Success
Here’s one of my top pro tips: Place the assembled chaffle pizzas right on your oven rack instead of a baking sheet. This lets heat circulate completely even and crisp things up wonderfully. I did opt to use a sheet for less mess, but rack baking works best!
Check out 15 Chaffle Recipe Tips for making perfect low-carb chaffles!
Keto Pizza Recipes
If you love pizza and want to check out some more low-carb options here are my favorite keto-friendly pizza recipes!
- Pizza Bowl with Cottage Cheese
- Zucchini Pizza Bites
- Mouthwatering Keto Crustless Pizza Bake
- Keto Pizza Recipe
Low-Carb Marinara Sauce Options
Rao’s Homemade Marinara Sauce – 6g carbs – 1g fiber = 5g net carbs per ½ cup
Rao’s Homemade Tomato Basil Sauce – 6g carbs – 1g fiber = 5g net carbs per ½ cup
Lucini Italia Organic Tuscan Tomato Sauce – 5g carbs – 1g fiber = 4g net carbs per ½ cup
Lucini Italia Organic Rustic Tomato Basil – 5g carbs – 1g fiber = 4g net carbs per ½ cup
Victoria Trading Company Marinara Sauce – 6g carbs – 1g fiber = 5g net carbs per 1/2 cup
ALDI Selected Premium Marinara – 7g carbs – 2g fiber = 5g net carbs per ½ cup
Mezzetta Family Recipes Marinara – 7g carbs – 1g fiber = 6g net carbs per ½ cup
Classico Tomato & Basil Pasta Sauce – 8g carbs – 2g fiber = 6g net carbs ½ cup
Get Creative With Your Pizza Chaffles
One of the things I love most about this low-carb recipe is the variety of customization options! Once you’ve nailed my pepperoni version, customize it with your favorite toppings.
Savory Proteins For Pizza Perfection
While classic pepperoni will never let you down, playing around with meats like spicy Italian sausage, crispy bacon, juicy grilled chicken breast, pulled pork, or ground beef are also great options. Ham and shrimp work, too!
Veggies and Sauces to Take it to the Next Level
If you are anything like me, you want to work some veggies into every meal! Pile your chaffle pizzas with veggies such as onions, bell peppers, mushrooms, spinach, and olives.
Sauces offer many possibilities- from rich alfredo or pesto to spicy buffalo chicken. My homemade sugar-free BBQ sauce or marinara sauce are always my favorites.
Chaffle Shape Inspiration
The standard Dash mini I use makes round chaffle pizzas. But they sell so many fun shape versions for variety!
FAQs
What is the best cheese for pizza chaffles?
Use a blend of mozzarella and Parmesan for optimum stretchiness and flavor.
Is this pepperoni pizza chaffle recipe gluten-free?
The ingredients used, including eggs, cheese, coconut flour, and spices to make the crispy chaffle dough, are all naturally gluten-free. And, of course, the classic pizza toppings like cheese, pepperoni, sauce, and vegetables don’t contain any gluten, either. Make sure to check all of the ingredients you use in your kitchen to verify they’re gluten-free.
How do you reheat pizza chaffles?
I would microwave first for about 30-45 seconds, then reheat it in the oven or air fryer at 325°F for 4-5 minutes or until warmed through. Keep an eye on it to avoid burning the cheese. I am super picky about about reheating foods. You don’t want to skip putting them in the oven or air fryer; otherwise, they will be soggy! YUCK!
Can I freeze pepperoni pizza chaffles?
Yes! Allow baked chaffles to cool completely, then place them in freezer bags or airtight containers. Reheat from frozen by placing them directly on the oven rack at 375°F for 8-12 minutes or until they warm through and crisp. To freeze, put parchment paper between each one so they don’t stick together.
What can I substitute for coconut flour?
Almond flour is an easy substitute if you have an allergy or prefer the taste. Use 1 tablespoon of almond flour instead of 1 teaspoon of coconut flour, as it is not a 1:1 substitution.
How long does baked pizza chaffle last stored?
These keep well in the fridge, stored in an airtight container for 5-6 days. Reheat before serving.
More Keto Savory Chaffles:
Easy Keto Pepperoni Pizza Chaffle Recipe
Ingredients
- 1 tsp coconut flour
- 1 egg white
- 1/2 cup mozzarella cheese, shredded
- `1 tsp cream cheese, softened
- 1/4 tsp baking powder
- 1/8 tsp Italian seasoning
- 1/8 tsp garlic powder
- pinch of salt
- 3 tsp low carb marinara sauce
- 1/2 cup mozzarella cheese
- 6 pepperonis cut in half
- 1 tbsp parmesan cheese, shredded
- 1/4 tsp basil seasoning
Instructions
Make the Chaffle Batter
- Preheat your oven to 400°F. Turn the waffle maker on or plug it in so that it gets hot.
- Crack an egg into a mixing bowl and beat lightly. Add the coconut flour, mozzarella cheese, cream cheese, baking powder, and seasonings. Stir until a thick, cohesive batter forms.
Cook the Chaffle Crusts
- Preheat your mini dash waffle maker to high. Brush the hot plates lightly with oil or butter for seasoning and easy release. Pour half the batter onto the bottom plate and spread into an even layer.
- Close the lid and cook for 3-4 minutes until deep golden. Repeat for the second chaffle.
Customize with Pizza Toppings
- Spread 1-2 tbsp pizza sauce on each crust. Sprinkle generously with mozzarella cheese and arrange pepperoni. Grate fresh parmesan over the tops. Feel free to add mushrooms, sausage, or other favorite pizza toppings!
Bake Until Crispy and Melty
- Place chaffle crusts on a baking sheet or oven rack. Bake at 400F for 5 minutes, then broil for approx 1 minute to melt and slightly brown cheese. Slice and enjoy immediately! Keep a close eye on it, as it can burn quickly.
- Remove from oven and sprinkle basil on top. (optional)
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Video
Notes
Nutrition
If you cook the chaffle first in the waffle maker for 3-4 mins and then in the oven for an additional 5mins then broil forn2. It won’t be over cooked?
No
No, it was perfect! We were so excited to eat it, I forgot to take a picture. But mine looked exactly like the picture on the posting.
Outstanding!!! Simply the BEST pizza crust, super easy and delicious! Can’t thank you enough for sharing this perfection. This is as close as it gets…you’re a genius! 👏👏👏
Thank you so much for your kind words, Dee! I’m really glad you like it.
Fantastic just as written! Don’t change a thing. This Chaffle idea is pure genius. Feels like I am eating pizza crust. Try this recipe, you won’t be disappointed.
I’m glad you like it. Thank you for the recommendation!
Thank you so much for this recipe it was a lifesaver. I was ready to go off Keto to give into my pizza craving but then I found your recipe. I did add red pepper flakes onion powder and oregano. It’s the bomb!!
I’m so glad this recipe helped you!
So. Amazingly. Delicious!
Follow recipe exactly and you won’t be disappointed.
I’m really glad you liked it!
This recipe is great! I fix the chaffles crust before my daughter-in-law and gluten-free grandson got here. I put all the toppings out, pepperoni mozzarella Costco bacon pieces and sliced onions. I use the Walmart great value pizza sauce. It is very low in sugar, And it is the fourth of the price of the Rao’s marinara. I did use the broiler after I baked the pizzas, and they Crisped up nicely. This was my first endeavor to make the chaffles , and it gave me the confidence to do cauliflower hashbrowns this morning in my Dash. Thanks so much for the great recipe!
You’re so welcome!
Absolutely amazing. Pizza is the thing I have missed the most on this way of eating and no more do I miss it. Thank you!!
You’re welcome!
I am starting my second week on a low carb diet. I just made this recipe and devoured it!!!
I’m really glad you enjoyed it!
I just made this, doubled the recipe, put chopped up ham, tomatoes, onions on top. Absolutely delicious. Thank you so much for taking the time to make, and post, the recipe. Off to check more of your recipes.
You’re welcome, Lynette! Glad you enjoyed the pizza!
I forgot to add that I made mine with the mini Griddle, not the Waffle Maker, as I don’t have one. It was truly like little mini pizzas!
That’s awesome!
Do the nutritional facts include the marinara and pepperoni or are those in addition to just the Chaffle? I’m just trying to stay on top of my macros!
It includes the ingredients on the pizza chaffle.
Can almond flour be used instead of coconut flour?
Sure, you will need to use 4x as much almond flour.
Love this recipe. I used a mini waffle maker. Is this the correct waffle maker to use?
Yes, a mini waffle maker works perfectly.
I haven’t tried these yet but I’m getting ready to go get the ingredients and have a question. Can you make a bunch of these and freeze them? Kind of like frozen mini pizzas? I think it would be great if I could have a couple to pull out and make on super busy days or when I’m making my family a non-keto meal but don’t want to go all out to make myself something difficult after already making them their meal.
I haven’t tried doing that yet, but it sounds like it might work! If you try it let me know how it turns out.
Is this 241 calories for (Each) 1 of the 2 pizza chaffles this recipe makes or for the recipe as a whole?
It is for the two chaffles.
I’m quite confused regarding nutritional value now – maybe something was updated since this comment and reply. Here in the comments it says it’s for the 2 chaffles as the reply to this question, but it says above the nutritional info that it is per each chaffle.
“The nutritional information provided is for one of the keto Pizza Chaffels so that each person could choose how much they wanted to eat to fit their hunger levels and health goals. ”
Help! I’m trying to set this up properly in Carb Manager but I need to know if the nutritional info is for 1 chaffle or 2 chaffles made in the mini dash waffle maker.
Is it for EACH chaffle or is it for the 2 chaffle recipe like stated on this comment?
Thanks!
The top left of the recipe card shows the number of servings for each recipe. In this case, it says two. This means that this recipe makes 2 servings. The note was added to clarify that the nutritional info provided is for one chaffle. If someone chooses to eat more than one they can easily double the nutritional info.
Hi. I tried this tonight, was really excited but it went badly wrong. The mozzarella went really watery when it heated up, sizzled and dripped out of the machine and I was left with dried up bits sticking to both plates and nothing in the middle. I live in the UK, could it be that mozzarella is different here to US? I used a ball of mozzarella that comes in water, but I drained the water off.
I did pile up the dried up bits and do the rest of the pizza recipe on top of that, but it wasn’t how it should have been! Any advice would be gratefully received, thank you x
Oh, goodness I wish that would have worked for you. Mozzarella in the US comes in a block that can be grated. I would imagine that a ball of mozzarella in water would definitely have a different water content that would change the recipe.
Thanks Kasey. I’ll try the same flavourings with a different base and see what happens. It’s family pizza night tonight so I’d like to be prepared. Also have a go at the garlic bread chaffle. Onwards and onwards 😃
Sounds great! Enjoy family pizza night!
I live in Italy and, unfortunately, fresh mozzarella (like the kind that comes in water) does not work for a lot of recipes, as you saw. I made lasagna with it and it was a soupy mess (tasted good, but rather watered down my sauce). Now whenever I want to make something like this, I have to make sure we pick up normal mozzarella on base (Italians have something I’ve seen in stores that would work, but here it’s just called Pizza Cheese on the package, LOL).