Pizza Chaffle Five Ways - Based on the Best Viewer Comments So Far

I need to get rid of my XL shirts. This one makes my chest look like Meat Loaf in Fight Club. Anyhow, here are five variations on the pizza chaffle. How do they stack up? Watch and see. Also, I say "waffle" multiple times when I mean "chaffle". Ooops.

Products used in this video:

Recipes with macros:

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[BobCernohous]

So happy to hear you say "no one is going to confuse it for pizza dough". I am so sick of "tastes *just* like crust/bread/whatever" and it never ever EVER tastes anything like the real deal. But it can taste good on its own terms.

[Mim]

The ONLY chaffle recipe I use is 1/4 cup egg whites, 1/2 cup shredded mozza (reserve a bit for top/bottom of chaffle for crisp), 1 tablespoon psyllium husk, 1 teaspoon quick rise yeast. Spice as you please. Again - it's not pizza crust, but this gives a better chew than other recipes I've tried along the way.

[Iluviggys]

I love that you leave in the "oops" so we know you're fallible like us :-)
I buy tomato paste in whatever sort of container is most economical, then put leftover into a ziplock bag, spread and flatten, and then freeze. This way you can break off whatever size piece you need.

[kousafyhan]

That voice and honesty is so refreshing.

[kristiehicks]

What I started doing to avoid throwing out so much tomato paste (I shop mostly at Aldi where all the paste is canned), is to divide what's left into tsp portions and freeze it. You could use an ice tray or do like I did and just plop it onto squares of plastic wrap and pull up the corners and twist them to close it into a ball. Then I put the "balls" in a freezer bag.

[FarmerC.J.]

I made an Italian chaffle yesterday using a table spoon of ricotta with the mozzarella....the ricotta brings a whole new dimension!

[danielmedeiros]

Your voice actually helped ease my anxiety. You're a great person and your content rocks!!

[guachatierna]

You don't have to throw out tomato paste in a can after one recipe : here is what I do: Keep the lid. Even up the paste surface with a spoon, pour a bit of oil on it and seal it with handy wrap ( plastic) almost touching the oil, then place the lid as far down as possible. Stays fresh for a long long time. Thank you for all your work!

[autbrat]

It may not taste exactly like pizza dough, but they were the absolute best pizzas I have had since starting keto. Even my family (who doesn't do keto with me at all) enjoyed them! Now I won't feel left out when they are eating pizza because I can make my own in about 10 minutes, give or take. So thank you so much!

[jinarose]

I like how you do experiments ‘ different versions, it’s like watching a show. 👍🏻

[davidrivera]

My OCD side wants you to line your oven tray with parchment paper or at least a Silpat. Clean up would be a breeze.

Fyi, try a tsp of olive oil in your batter to kind of fry the chaffle. Add some hust or milled flax and/or ground chia seeds even a few toasted pine nuts, which are great for an antipasto pizza (great for getting in some extra fat in your meal) Experiment with different cheeses with less flavor (very mild) like Oaxaca. Mozzarella in the mix and as a topping is overload and throws off the balance of cheese to crust and toppings. Lastly, don't wait for it to stop steaming. Pull the chaffle out early and finish it slowly in a 300 deg oven so it gets crispy without burning and therefore won't continue to burn after you top it and put it back in the oven.

I use colby-jack for almost all my chaffles. It's more "neutral" on my pallet. Mozzarella is to strong a flavor for me.

PS, I like that you don't cram macros down our throats every other sentence and that you portray flavor, at least, as important as good (healthy) ingredients. Please keep up the admirable work.

[realgirl]

I like your videos because you get right to the point and you don’t rattle on like many people do. I’m going to try some of your recipes today.

[CarolAnnNapolitano]

You have a radio voice, and a face for tv. That little waffle maker is so cute, a baby one.

[kf]

just discovered your channel... love your no BS approach and the ability to print out recipes without fighting my way through another website or watching the video at slow speed. Keep up the good work. I am definitely a fan.

[Brightspirit]

Steve, thanks for the wonderful recipe. I got the pizza mouth feel + buttery crust with some modifications to the batter.
1/4 mozzarella, 1/4 freshly grated parmesean.  1/2Tbs almond flour, 1/4tsp zantham gum, 1/4tsp baking powder.  Hope this helps. 😊

[jemsmom]

I put mine in toaster oven and used the “toast” function to get top and bottom browned and crispy!!

[allopinionsreservedsike]

Awesome idea . My husband just asked if I wanted pizza. I said no bc I'm loving the chaffle variations

[KevinMphotography]

The thing I like about your videos versus almost every other youtuber I’ve seen, is that you have honest reviews of the taste. Everyone else just says oh my god this is amazing you have to try it. And when you try it you’re like what the hell were they talking about. Good job on your part.

[cynmusiced]

Thank you! Growing up my mom would make English muffin mini pizzas. I loved them. I can’t wait to try this. I know it won’t taste the same but the idea of a mini pizza brings back memories.

[ketoreciperoundup]

I put the self contained pizza waffle in the fridge and re-heated it the next day in the toaster oven. OMG absolutely delicious and no eggy smell whatsoever. This is a huge keto game changer!