🍽️ Makes: About 8 mini pizzas

⏱️ Prep Time: 10 minutes

🔥 Cook Time: 10 minutes

🌟 Total Time: ~20 minutes

🧀 Ingredients:

For the chaffle crust:

  • 2 large eggs
  • 1 cup shredded part-skim mozzarella or cheddar cheese
  • 1 scoop (25–30g) unflavored or savory protein powder(optional but boosts protein and structure)
    • 💡 Whey isolate or egg white protein works best
  • 1 tbsp almond flour (optional – helps texture crisp up)
  • Pinch of garlic powder and Italian seasoning

For the pizza topping:

  • ½ cup sugar-free pizza sauce or marinara (like Ragu, Rao’s, or G Hughes)
  • ½–¾ cup shredded mozzarella cheese (for topping)
  • 16–24 turkey pepperoni slices (lower fat + higher protein than regular)
  • Optional toppings: sliced mushrooms, bell peppers, black olives, turkey sausage, etc.

👩‍🍳 Instructions:

1️⃣ Make the Chaffle Crusts:

  1. Preheat your mini waffle maker (like a Dash).
  2. In a bowl, whisk together the eggs, cheese, protein powder, almond flour, and seasonings until well combined.
  3. Spray waffle maker with a bit of olive oil spray.
  4. Pour about 2–3 tablespoons of batter per chaffle.
  5. Cook each for about 3 minutes, or until golden and crisp.
  6. Repeat until you have ~8 mini chaffles.

2️⃣ Assemble the Mini Pizzas:

  1. Place the chaffles on a parchment-lined baking sheet.
  2. Spread 1 tablespoon of sauce on each chaffle.
  3. Sprinkle with a pinch of garlic powder, oregano, and Italian seasoning.
  4. Add shredded cheese and your pepperoni or toppings.

3️⃣ Bake to Perfection:

  1. Preheat oven to 350°F (175°C).
  2. Bake the chaffle pizzas for 5–7 minutes, or until the cheese is melted and bubbly.
  3. Optional: Broil for the last 1–2 minutes to get that golden, crispy top!

⚖️ Nutrition (Approx per mini pizza):

(Varies based on cheese and toppings)

  • Calories: ~120–140
  • Protein: 11–13g
  • Fat: 8–9g
  • Carbs: 2–3g net
  • WW Points: ~2 points each (check app for accuracy)

💪 Tips for Extra Protein Power:

  • Mix in 1–2 tbsp cottage cheese or Greek yogurt into the egg mixture for fluffier chaffles and extra protein.
  • Swap half the mozzarella for light cheese to save fat while keeping flavor.
  • Use extra-lean turkey pepperoni or chicken sausage for even leaner protein.

🧊 Storage:

  • Fridge: Up to 4 days in an airtight container.
  • Freezer: Up to 1 month.
  • Reheat: Air fry or bake at 375°F for 5 minutes to re-crisp