Preheat your waffle maker. Plug it in and let it fully heat. A hot surface gives you a crisp chaffle and prevents sticking.

Mix the chaffle batter. In a bowl, whisk the egg. Stir in shredded mozzarella, almond flour, baking powder, salt, pepper, and Italian seasoning until combined. The mixture will be thick and cheesy.

Grease the waffle plates. Lightly spray or brush both sides. This helps crisp the edges and makes cleanup easier.

Cook the first chaffle. Add half the mixture to the center of the waffle maker and spread slightly. Close the lid and cook for 3–4 minutes, or until deeply golden and crisp around the edges. Don’t rush it; color equals crunch.

Repeat for the second chaffle. Remove the first chaffle to a rack so it stays crunchy. Cook the remaining batter the same way.

Add pizza toppings. Spoon a thin layer of sauce over each chaffle. Top with mozzarella, pepperoni, and a sprinkle of Parmesan. Go light on sauce to avoid sogginess.

Melt the cheese. You have options: Air fryer: 375°F (190°C) for 2–3 minutes

Oven broiler: 1–2 minutes, watching closely

Waffle maker hack: Close the lid gently for 30–60 seconds (no pressing) to soften cheese

Finish and serve. Add red pepper flakes or torn basil. Let them rest 1 minute for the cheese to set, then slice or eat whole.