Preheat oven to 400 degrees. Turn waffle maker on or plug it in so that it gets hot.
In a small bowl add coconut flour, egg white, mozzarella cheese, softened cream cheese, baking powder, garlic powder, Italian seasonings, and a pinch of salt.
Pour 1/2 of the batter in the waffle maker, close the top, and cook for 3-4 minutes or until chaffle reaches desired doneness.
Carefully remove chaffle from the waffle maker, then follow the same instructions to make the second chaffle.
Top each chaffle with tomato sauce (I used 1 1/2 tsp per), pepperoni, mozzarella cheese, and parmesan cheese.
Place in the oven on a baking sheet (or straight on the baking rack) on the top shelf of the oven for 5-6 minutes. Then turn the oven to broil so that the cheese begins to bubble and brown. Keep a close eye as it can burn quickly. I broiled my pizza chaffle for approx 1 min and 30 seconds.
Remove from oven and sprinkle basil on top.
The nutritional information provided is for one keto Pizza Chaffels. This recipe makes two individual keto pizza chaffles.