I just nailed a Low Carb Pizza chaffle that’s crispy on the outside, chewy inside, not eggy at all and only 4.4g net carbs each so don’t tell anyone if you want leftovers.

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I’m obsessed with this Keto chaffle pizza because it actually tastes like pizza, not some sad science experiment. I love that the base gets crisp outside and chewy inside, and it doesn’t scream egg.

I toss shredded mozzarella into the batter and a little almond flour for structure, which somehow makes it possible to crave low carb pizza at midnight. Waffle Maker Recipes?

Yes. I ruin regular pizza nights now.

It’s quick, messy, and satisfying. But the best part is biting into a hot slice that tastes like the real deal.

No regrets. Just cheese and joy.

Every. Single.

Time.

Ingredients

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Shredded mozzarella: melty, stretchy cheese that makes the chaffle base hold together.
Large eggs: bind everything and add protein, basically the glue and extra fluff.
Almond flour: low‑carb body and a light, nutty crumb without carbs.
Baking powder: gives a little lift so the chaffle isn’t dense.
Garlic powder: quick savory punch, keeps it tasting like pizza night.
Italian seasoning: herb warmth, kind of like dried basil and oregano hugs.
Sea salt: sharpens all the flavors so nothing tastes flat.
Parmesan cheese: plus it crisps edges and adds a salty bite.
Low carb pizza sauce: tomato flavor without sugar, keeps it pizza-ish.
Shredded pizza cheese: melty topping layer that browns and looks appetizing.
Pepperoni slices: salty, crispy topping that makes it feel indulgent.
Other low‑carb toppings: basically choose texture and savoriness you like.
Olive oil or butter: brushes edges for golden color and richer mouthfeel.
Fresh basil or dried oregano: garnish finish, adds freshness and an herby pop.

Ingredient Quantities

1 1/2 cups shredded mozzarella cheese (about 6 oz)

2 large eggs, room temp

3 tbsp almond flour (not almond meal)

1 tsp baking powder

1/2 tsp garlic powder

1/2 tsp dried Italian seasoning (or a mix of oregano and basil)

1/4 tsp fine sea salt

2 tbsp grated Parmesan cheese (optional but makes it crispier)

4 tbsp low carb pizza sauce or sugar free marinara, divided

1 cup shredded mozzarella or part-skim pizza cheese for topping

12-16 slices pepperoni or other low carb toppings of choice

1 tbsp olive oil or melted butter for brushing (optional)

Fresh basil leaves or dried oregano for garnish

How to Make this

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1. Preheat your waffle maker until hot and sprayed or lightly oiled so the chaffle wont stick.

2. In a microwave-safe bowl melt 1 1/2 cups shredded mozzarella (about 6 oz) for 20-30 seconds, stir, then let cool a bit so it doesnt scramble the eggs.

3. Whisk 2 room-temp eggs in a separate bowl, then add the melted mozzarella, 3 tbsp almond flour, 1 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp dried Italian seasoning, 1/4 tsp fine sea salt and 2 tbsp grated Parmesan if you want extra crispiness. Mix until combined but dont overwork it; some stringy cheese is fine.

4. Let the batter sit for 1-2 minutes to hydrate the almond flour so the texture wont be gummy.

5. Spoon roughly 1/3 to 1/2 cup of batter into the center of the hot waffle maker (adjust for your maker size). Close and cook 3 to 5 minutes until golden brown and crispy on the outside, chewy inside. Timing depends on your iron so watch it.

6. Remove chaffle gently and repeat until batter is used. You should get 4 larger or 6 smaller chaffles depending on portion size.

7. Preheat oven broiler or a toaster oven. Spread 1/2 tbsp to 1 tbsp low carb pizza sauce on each chaffle (use the remaining 2 tbsp sauce divided as needed), sprinkle a generous amount of shredded mozzarella or part-skim pizza cheese, then top with 3-4 slices pepperoni (or other low carb toppings).

8. Place stacked chaffles on a baking sheet and broil 1-3 minutes just until cheese melts and edges get bubbly. Keep a close eye so they dont burn.

9. Brush edges lightly with 1 tbsp olive oil or melted butter if you like extra shine and crisp. Garnish with fresh basil leaves or a sprinkle of dried oregano. Let sit 1 minute before biting.

10. Eat right away for best crisp-chewy contrast. If storing, cool completely, then refrigerate and re-toast in a skillet or toaster oven to bring back crispness.

Equipment Needed

1. Waffle maker (nonstick, sprayed or oiled)
2. Microwave-safe bowl
3. Medium mixing bowl
4. Whisk or fork
5. Measuring cups and spoons
6. Silicone spatula or heatproof spatula
7. Baking sheet (for broiling) and oven or toaster oven with broil setting
8. Pastry brush or small spoon for brushing oil, plus tongs or a fork to remove chaffles

FAQ

Q: What is a chaffle and why use it for pizza?

A: A chaffle is basically a waffle made from cheese and eggs. It makes a crispy, low carb pizza crust that’s fast to make and keeps carbs way down compared to regular dough. It’s perfect when you want pizza but not the carbs.

Q: Can I make the chaffle ahead and reheat it?

A: Yes. You can make the chaffles, let them cool, then store in the fridge up to 3 days or freeze up to 1 month. Reheat in a toaster oven or oven at 350 F for 5 to 8 minutes to get them crispy again. Microwaves make them soft, so try to avoid that if you want crunch.

Q: My chaffle stuck to the waffle maker. How do I stop that?

A: Make sure the waffle iron is well preheated and spray or rub with a little oil or melted butter. Also don’t open the waffle maker too early. Let it get golden brown first. If using a low-nonstick iron, you might need a tiny bit more oil.

Q: Can I substitute almond flour with coconut flour or almond meal?

A: Don’t swap 1 to 1. Coconut flour absorbs way more liquid, so use much less and add an extra egg, or you’ll get dry crumbly chaffles. Almond meal has bigger bits and can make the texture grainy. If you only have almond meal, pulse it in a food processor first.

Q: How do I make the crust crispier?

A: Add the optional Parmesan, make sure your waffle maker is hot, and let the chaffle cook a little longer until deep golden. After topping, bake or broil the assembled pizza for a few minutes to melt cheese and crisp edges. A light brush of oil on edges before baking helps too.

Q: What toppings work best and are there low carb sauce options?

A: Keep toppings low carb like pepperoni, cooked sausage, olives, mushrooms, spinach, and extra cheese. For sauce use a low carb pizza sauce or plain tomato paste thinned with a little water and Italian seasoning. Pesto or Alfredo made with cream and Parmesan are also great low carb choices.

KETO CHAFFLE PIZZA RECIPE Recipe Substitutions and Variations

Almond flour: Use coconut flour but use way less — about 1 tbsp coconut flour for every 3 tbsp almond flour, and add an extra egg or a tablespoon of water because coconut soaks up liquid fast. (Coconut is much drier and more absorbent.)
Baking powder: Mix 1/4 tsp baking soda with 1/2 tsp cream of tartar to replace 1 tsp baking powder. Works the same for lift, just mix it in dry first so it activates evenly.
2 large eggs: If you need an egg swap, use 3 tbsp of full fat Greek yogurt or 3 tbsp mashed ricotta per egg for structure and moisture in a chaffle. Flax egg (1 tbsp ground flax + 3 tbsp water) can work but makes it a bit gummy.
Shredded mozzarella (for base or topping): Try shredded cheddar or provolone, or a dairy free shredded mozzarella if you want lactose free. Cheddar gives more flavor and browns differently, so your chaffle will be a bit crispier.

Pro Tips

1. Let the melted cheese cool a little before you add the eggs. If it is too hot the eggs can scramble and youll end up with weird lumps instead of a smooth batter.

2. Dont overfill the waffle iron. Use less batter than you think at first so the chaffles get nice and crispy at the edges. You can always make a second one if it is too small.

3. Let the batter rest 1 to 2 minutes after mixing so the almond flour soaks up moisture. This makes the inside less gummy and keeps the texture better when you reheat leftovers.

4. To revive stored chaffles, cool completely, then re-toast in a toaster oven or hot skillet rather than microwaving. A quick spray of oil or a light brush of melted butter before reheating brings back crunch and flavor.

KETO CHAFFLE PIZZA RECIPE Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just nailed a Low Carb Pizza chaffle that's crispy on the outside, chewy inside, not eggy at all and only 4.4g net carbs each so don’t tell anyone if you want leftovers.

Servings

servings

Calories

701

kcal

Equipment: 1. Waffle maker (nonstick, sprayed or oiled)
2. Microwave-safe bowl
3. Medium mixing bowl
4. Whisk or fork
5. Measuring cups and spoons
6. Silicone spatula or heatproof spatula
7. Baking sheet (for broiling) and oven or toaster oven with broil setting
8. Pastry brush or small spoon for brushing oil, plus tongs or a fork to remove chaffles

Ingredients

1 1/2 cups shredded mozzarella cheese (about 6 oz)
2 large eggs, room temp
3 tbsp almond flour (not almond meal)
1 tsp baking powder
1/2 tsp garlic powder
1/2 tsp dried Italian seasoning (or a mix of oregano and basil)
1/4 tsp fine sea salt
2 tbsp grated Parmesan cheese (optional but makes it crispier)
4 tbsp low carb pizza sauce or sugar free marinara, divided
1 cup shredded mozzarella or part-skim pizza cheese for topping
12-16 slices pepperoni or other low carb toppings of choice
1 tbsp olive oil or melted butter for brushing (optional)
Fresh basil leaves or dried oregano for garnish

Directions

Preheat your waffle maker until hot and sprayed or lightly oiled so the chaffle wont stick.
In a microwave-safe bowl melt 1 1/2 cups shredded mozzarella (about 6 oz) for 20-30 seconds, stir, then let cool a bit so it doesnt scramble the eggs.
Whisk 2 room-temp eggs in a separate bowl, then add the melted mozzarella, 3 tbsp almond flour, 1 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp dried Italian seasoning, 1/4 tsp fine sea salt and 2 tbsp grated Parmesan if you want extra crispiness. Mix until combined but dont overwork it; some stringy cheese is fine.
Let the batter sit for 1-2 minutes to hydrate the almond flour so the texture wont be gummy.
Spoon roughly 1/3 to 1/2 cup of batter into the center of the hot waffle maker (adjust for your maker size). Close and cook 3 to 5 minutes until golden brown and crispy on the outside, chewy inside. Timing depends on your iron so watch it.
Remove chaffle gently and repeat until batter is used. You should get 4 larger or 6 smaller chaffles depending on portion size.
Preheat oven broiler or a toaster oven. Spread 1/2 tbsp to 1 tbsp low carb pizza sauce on each chaffle (use the remaining 2 tbsp sauce divided as needed), sprinkle a generous amount of shredded mozzarella or part-skim pizza cheese, then top with 3-4 slices pepperoni (or other low carb toppings).
Place stacked chaffles on a baking sheet and broil 1-3 minutes just until cheese melts and edges get bubbly. Keep a close eye so they dont burn.
Brush edges lightly with 1 tbsp olive oil or melted butter if you like extra shine and crisp. Garnish with fresh basil leaves or a sprinkle of dried oregano. Let sit 1 minute before biting.
Eat right away for best crisp-chewy contrast. If storing, cool completely, then refrigerate and re-toast in a skillet or toaster oven to bring back crispness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.