Preheat the waffle maker: Heat a mini waffle maker (like a Dash) or a standard one on medium. Lightly grease with cooking spray or a few drops of olive oil.

Make the chaffle batter: In a bowl, whisk 1 large egg. Stir in 1/2 cup shredded mozzarella, 1 tablespoon almond flour, 1 tablespoon grated Parmesan, 1/4 teaspoon Italian seasoning, a pinch of garlic powder, and a small pinch of salt and pepper.

Portion the batter: For mini waffles, use about 2 tablespoons of batter per chaffle. For a standard waffle maker, use enough to thinly cover the iron without spilling over.

Cook the chaffles: Add the batter to the hot waffle maker. Close the lid and cook 3–4 minutes until deeply golden and crisp at the edges. Do not lift the lid too early.

Cool slightly for crunch: Transfer cooked chaffles to a wire rack for 1–2 minutes. This helps them firm up and stay crisp.

Add pizza toppings: Spoon a thin layer of sugar-free pizza sauce on each chaffle. Sprinkle mozzarella on top and add pepperoni or your favorite toppings. A pinch of red pepper flakes is great here.

Melt the cheese: Place topped chaffles back in the waffle maker for 30–60 seconds, just until the cheese melts. Alternatively, broil on a sheet pan for 1–2 minutes.

Finish and serve: Top with fresh basil if using. Serve hot and enjoy that crisp, cheesy bite.