Preheat your waffle maker and allow it to fully heat up before adding any batter—this step is essential for getting that crispy, golden texture. While it heats, lightly spray or brush both plates with oil to prevent sticking.

In a medium bowl, crack the egg and whisk it until smooth and slightly frothy. Add 1 cup shredded mozzarella, almond flour, baking powder, and Italian seasoning. Mix everything thoroughly until you get a thick, well-combined batter with no dry spots. Don’t worry if it looks cheesy and slightly sticky—that’s exactly what you want.

Once the waffle maker is hot, give it another light grease if needed. This ensures the chaffle releases easily and develops crisp edges without tearing.

Spoon half of the batter into the center of the waffle maker and gently spread it slightly (it will spread more as it cooks). Close the lid and cook for 3–5 minutes, or until the chaffle is golden brown with crispy edges. Avoid opening too early, as this can cause it to break apart.

Carefully remove the cooked chaffle using a spatula and place it on a plate or rack. Repeat the process with the remaining batter to make the second chaffle. Let them sit for about 1–2 minutes so they firm up and become even crispier.

Spread about 1 tablespoon of sugar-free pizza sauce evenly over each chaffle. Add shredded mozzarella on top, followed by your preferred toppings like chicken, turkey, or beef pepperoni. Keep the toppings balanced so the chaffle stays crisp.

Place the topped chaffles back into the waffle maker for 1–2 minutes with the lid slightly closed, or transfer them to a preheated oven (or broiler) just until the cheese melts and becomes bubbly. Keep a close eye to avoid overcooking.

Remove from heat and let them cool for a minute before serving—this helps the base stay crisp and makes them easier to handle. Serve warm and enjoy your crispy, cheesy keto pizza chaffles while they’re at their best.