KETO CHAFFLE PIZZA RECIPE

PREP: 5 minutes

COOK: 5 minutes

COOLING TIME 5 minutes

TOTAL: 15 minutes

INGREDIENTS

SEASONED CHAFFLE:

• 1/2 cup Mozzarella cheese (shredded)
• 1 large Egg
• 2 tbsp Wholesome Yum Blanched Almond Flour (or 2 tsp coconut flour)
• 1/2 tsp Psyllium husk powder
• 1/2 tsp Italian seasoning
• 1/2 tsp Garlic powder
• 1/4 tsp Baking powder (optional)

TOPPING:

• 3 tbsp Marinara sauce
• 1/2 cup Mozzarella cheese (shredded)
• 1/2 oz Mini pepperoni slices

INSTRUCTIONS

1. 1. Preheat the oven to Broil. Preheat your mini waffle iron for 4-5 minutes, until hot.
   2. In a medium bowl, stir together the mozzarella egg, almond flour, psyllium powder, Italian seasoning, garlic powder, and baking powder, if using.

1. 1. Pour half of the batter into the preheated mini waffle maker. Cook until browned and crispy, about 4-5 minutes. Repeat with remaining batter. Let the chaffles cool for 5-10 minutes, to firm up.

1. Arrange the chaffles onto a baking sheet. Top with marinara, mozzarella, and pepperoni.
2. Place the pizza chaffles into the oven, 6 inches from the broiler, for 2-3 minutes, until the cheese is melted and browned.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories276

Fat18.9g

Protein20.7g

Total Carbs6.8g

Net Carbs4.6g

Fiber2.2g

Sugar2.1g