Mini Keto Pizzas
Quick low-carb mini pizzas made in a mini waffle maker, perfect for weeknight dinners or snacks.
Ingredients
For the Chaffle
- 2 large large eggs
- 1.5 cups shredded mozzarella cheese Fresh-shredded works better than pre-shredded for melt
- 2 tbsp almond flour Optional; helps bind and gives structure
- 1/4 tsp baking powder For a little lift
- 1/2 tsp Italian seasoning
- a pinch salt
For Toppings
- 1/2 cup low-carb marinara sauce About total required
- 1 cup additional shredded mozzarella For topping
- toppings: beef pepperoni, sliced olives, mushrooms (lightly sautéed), fresh basil, cooked beef sausage, sliced cherry tomatoes Choose toppings as desired
- cooking spray or a little olive oil For the waffle maker
Instructions
Preparation
- Preheat your mini waffle maker and lightly spray the plates.
- In a bowl, whisk the eggs with salt, baking powder, and Italian seasoning.
- Stir in 1 cup of the shredded mozzarella and the almond flour until a batter forms. It should be spoonable but not runny—add more cheese or almond flour to adjust.
Cooking
- Use a tablespoon to portion the batter into the wells (about 1–2 tbsp per well, depending on size). Close the lid and cook for 3–5 minutes, until the edges are golden brown and slightly crisp.
- Remove chaffles carefully and place on a wire rack to prevent steaming.
- Spoon 1–2 teaspoons of marinara on each chaffle, top with shredded mozzarella and desired toppings.
- Melt the topping cheese by broiling for 1–2 minutes, microwaving for 20–30 seconds, closing them briefly in the waffle maker.
Serving
- Finish with fresh basil and a drizzle of olive oil, if desired. Serve immediately.
Notes
For lower carbs, omit almond flour. Store chaffles in an airtight container for up to 3 days in the refrigerator or freeze for up to a month. Reheat in the oven or air fryer for best texture.