Ingredients
Method
Make the Batter
- In a mixing bowl, combine the almond flour, psyllium husk powder, Parmesan cheese, eggs, olive oil, baking powder, Italian seasoning, salt, and pepper.
- Use an immersion blender to blend the mixture for 30 to 45 seconds, until it becomes thick and smooth. Let it sit for 2 minutes to thicken further.
Cook the Waffles
- Preheat your waffle iron to medium-high heat. Lightly grease the plates with a little olive oil or nonstick spray.
- Pour about half the batter onto the hot waffle iron (enough for one waffle). Close the lid and cook until the steam nearly stops, about 4 to 5 minutes.
- Carefully remove the waffle and repeat with the remaining batter to make a second waffle.
Assemble and Broil
- Preheat your oven's broiler to high. Place the cooked waffles on a baking sheet lined with foil.
- Spread half the tomato sauce over each waffle, then top with shredded cheddar and pepperoni slices.
- Broil for 3 to 5 minutes, until the cheese is melted and starting to brown. Watch closely to avoid burning.
- Remove from the oven and serve immediately while hot and crispy.
Nutrition
Notes
For a spicier kick, add red pepper flakes to the batter or top with sliced jalapenos. If you don't have an immersion blender, whisk the batter vigorously by hand for about a minute. Store leftover waffles (without toppings) in an airtight container in the fridge for up to 3 days; reheat in a toaster or oven. To make ahead, cook the waffles, cool completely, and freeze in a zip-top bag for up to 1 month. Avoid overmixing the batter to keep the waffles tender. Serve with a side of avocado slices or a small green salad for a complete meal.