Ingredients:

  • 1 large egg
  • 1/2 cup low-moisture shredded mozzarella cheese
  • 1 tbsp superfine almond flour
  • 1/2 tsp Italian seasoning
  • 1/8 tsp Pink Himalayan salt
  • 1 tbsp sugar-free marinara sauce
  • 8 slices mini pepperoni
  • 1 tbsp grated parmesan cheese

Instructions:

  1. Plug in your mini waffle maker and wait until the indicator light turns off, signaling the plates are searing hot.
  2. In a small mixing bowl, whisk the egg, almond flour, Italian seasoning, and salt until no clumps remain.
  3. Fold in half of the shredded mozzarella cheese into the egg mixture.
  4. Sprinkle a small pinch of the remaining mozzarella onto the bottom plate of the iron. Pour in half of the batter and top with another pinch of cheese.
  5. Close the lid and cook for 3 to 4 minutes without opening. Once steam stops escaping, remove the chaffle.
  6. Place the chaffle on a wire rack to firm up. Repeat the process for the second chaffle.
  7. Top each chaffle with 1/2 tablespoon of marinara, 4 slices of mini pepperoni, and a sprinkle of parmesan. Optional: Broil for 60 seconds to melt toppings.