Keto Pizza Chaffle

I've tested this with several cheeses and they all work differently. Mozzarella gives you the classic pizza pull and flavor, so it's my default. A cheddar-mozzarella blend adds a sharper bite that I actually prefer sometimes. Pepper jack is great when I want heat. The only ones I'd skip are hard cheeses like parmesan as the main cheese, because they don't melt enough to hold the batter together.

I rotate through toppings constantly. My usual lineup is pepperoni, olives, and banana peppers. When I want something heartier, I'll use cooked ground sausage or leftover grilled chicken. Bell peppers, mushrooms, and spinach all work. The trick I've learned is to pre-cook any toppings that release moisture (like mushrooms or fresh peppers) so your chaffle stays crispy.

This is something I figured out after a few mushy attempts. First, let the cooked chaffle rest on a wire rack for 2-3 minutes before adding anything on top. It firms up as it cools. Second, if you're piling on wet toppings like sauce and veggies, pop the whole thing under the broiler for 60-90 seconds instead of microwaving. The direct heat crisps the base while melting the toppings.

I meal prep these almost every week. I make a double batch on Sunday, cool them completely on wire racks, then stack with parchment paper between each one. They keep in the fridge for up to 5 days. For reheating, I use my air fryer at 350°F for 3-4 minutes, which gets them just as crispy as when they first came off the waffle iron. A toaster works too.

I've done both. For the air fryer, I pour the batter into a small silicone mold, then air fry at 350°F for 4-5 minutes. The texture is slightly different from the waffle iron version (no grid pattern), but it still crisps up nicely. For the oven, I spread the batter thin on a parchment-lined sheet and bake at 350°F for 8-10 minutes. I still prefer my waffle iron because it's faster, but the air fryer is a solid backup.

My second favorite is a 50/50 blend of cheddar and mozzarella. The cheddar adds a sharper flavor while the mozzarella keeps the stretch and binding you need. I've also done pepper jack for a spicy version that my husband loves. Provolone works if you want something milder. I'd avoid Swiss (too nutty for pizza flavor) and skip any pre-shredded blends with anti-caking agents, because they don't melt as smoothly.

No flour at all, which is one of the reasons I make this so often. The egg and cheese handle all the structure. I've seen other pizza chaffle recipes that add a tablespoon of almond flour for extra crispness, and I've tried it. It works fine, but I honestly can't tell a difference once the toppings are on. If you're nut-free, you're good to go with this recipe as written.

I've experimented with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and vegan mozzarella. I'll be honest, the texture is noticeably different. It holds together but doesn't get that same crispy-chewy contrast. If you go this route, I'd add an extra tablespoon of vegan cheese to help it bind better.