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This pizza is made with a chaffle base, making it an easy egg cheesy, guilt free crust. To make this keto waffle pizza crust just use almond flour.
Chaffle Pizza
Description
This pizza is made with a chaffle base, making it an easy egg cheesy, guilt free crust. To make this keto waffle pizza crust just use almond flour.
Ingredients
Pizza Chaffle Instructions
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Heat up your waffle maker.
Whisk eggs in a small bowl; stir in mozzarella cheese and butter until batter is well combined.
Pour 1/2 of the batter onto the preheated waffle maker, spreading it out from the center with a spoon.
Close the waffle maker and cook until steaming stops and chaffle is well browned, about 3 minutes. Don't overcook, as that will make it chewy.
Repeat with remaining batter.
Then spread the waffles onto a baking pan.
Next, sauté mushrooms and peppers in a pan.
Then pour your pizza sauce on your chaffles, spread more mozzarella on, add your red peppers and mushrooms then pepperon.
Place your pizza in the oven and bake at 400° for 15-20 minutes.
Top with fresh basil.
Serve pizza warm and enjoy!
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2. Beat eggs in a small bowl; mix in mozzarella cheese and melted butter until smooth.
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3. Pour half of the batter onto the heated waffle maker, using a spoon to spread it evenly from the center.
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4. Close the waffle maker and cook until steam stops and chaffle turns golden brown, approximately 3 minutes. Avoid overcooking to prevent chewiness. Repeat with remaining batter.
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5. Transfer the cooked waffles onto a baking sheet.
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6. Preparing the keto pizza toppings: Sauté mushrooms and peppers in a skillet.
Spread pizza sauce over the chaffles, sprinkle with more mozzarella, and top with sautéed mushrooms, peppers, and pepperoni.
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7. Bake the pizza at 400°F for 15-20 minutes.
Garnish with fresh basil, serve warm, and savor every bite!
