Ingredients:

  • 1 large egg
  • 0.5 cup shredded mozzarella cheese, divided
  • 1 tbsp superfine almond flour
  • 0.5 tsp Italian seasoning
  • 0.25 tsp baking powder
  • 2 tbsp sugar-free marinara sauce
  • 7 slices pepperoni
  • 1 tbsp freshly grated Parmesan cheese

Instructions:

  1. Whisk the egg. In a small bowl, beat the egg vigorously until no streaks of yolk or white remain. Note: Air bubbles here lead to a lighter crust.
  2. Combine the dry. Fold in 1/4 cup of the mozzarella, the almond flour, Italian seasoning, and baking powder.
  3. Let it rest. Set the bowl aside for 2 minutes. Wait until the batter looks slightly thickened and less runny.
  4. Preheat the iron. Plug in your waffle maker and wait for the indicator light to turn off.
  5. Create the shield. Sprinkle 1 tablespoon of mozzarella directly onto the bottom plate. Wait 10 seconds until it starts to bubble.
  6. Pour the batter. Add half of your mixture over the bubbling cheese. Close the lid immediately.
  7. Cook thoroughly. Leave it for 4-5 minutes. Wait until the steam stops pouring out the sides.
  8. Remove and repeat. Use a spatula to lift the chaffle out, then do the same for the second one.
  9. Add the toppings. Spread 1 tablespoon of marinara on each, followed by pepperoni and Parmesan.
  10. Final crisp. Broil for 1-2 minutes until the cheese is bubbling and pepperoni edges curl. > Chef's Tip: Don't peek! Opening the waffle iron too early is the number one cause of chaffles tearing in half. The cheese needs time to form a solid crust that will release naturally from the non stick surface.