Pizza, for breakfast!? Yes, it’s true! Sometimes on keto, I get cravings at weird times. Breakfast food for dinner, and dinner for breakfast. In this case, I was really craving a pizza in the morning. So, I thought it’d be a really nifty idea to use a waffle base as a pizza. It worked great – and it even makes it easy to pull apart each quarter and eat it like a slice of pizza.
You can top the pizza waffle with anything you’d like to – scrambled eggs and bacon with some ranch as the sauce. Or, go another route and do a bit of chicken, homemade BBQ sauce, and cheese. The possibilities are endless – but the base of the pizza (the waffle) will stay the same. It will hold up well and provide the perfect vehicle to put delicious toppings into your mouth.
Yields 2 Breakfast Keto Pizza Waffles
The Preparation
- 3 tablespoons almond flour
- 1 tablespoon psyllium husk powder
- 4 tablespoons parmesan cheese, grated
- 4 large egg
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- 1 teaspoon italian seasoning
- salt and pepper, to taste
- 1/2 cup low-carb tomato sauce, such as Rao's
- 3 ounces cheddar cheese
- 1 ounce pepperoni, optional
The Execution
1. Add all ingredients (except for tomato sauce and cheese) to a container.
2. Use an immersion blender to blend everything together. About 30-45 seconds until the mixture thickens.
3. Heat your waffle iron and add half of the mixture to the waffle iron.
4. Let cook until there is little steam coming out of the waffle iron. Once done, remove from the iron and repeat with the second half of the mixture.
5. Add tomato sauce (1/4 cup per waffle), and cheese (1.5 oz. per waffle) on the top of each waffle. Then, broil for 3-5 minutes in the oven. Optionally add pepperoni to the top of these.
6. Once the cheese is melted and starting to crisp on top, remove from the oven and serve.
This makes a total of 2 servings of Keto Breakfast Pizza Waffles. Each serving comes out to be 605 calories, 46g fats, 7.9g net carbs, and 32.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3 tablespoon almond flour | 122 | 10.5 | 4.6 | 2.7 | 1.9 | 4.4 |
| 1 tablespoon psyllium husk powder | 56 | 0 | 12.8 | 11.2 | 1.6 | 0 |
| 4 tablespoon parmesan cheese | 108 | 7.2 | 1 | 0 | 1 | 9.6 |
| 4 large egg | 315 | 20.9 | 1.6 | 0 | 1.6 | 27.6 |
| 1 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 1 teaspoon italian seasoning | 3 | 0.1 | 0.6 | 0.4 | 0.2 | 0.1 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup low-carb tomato sauce | 29 | 0.3 | 7.1 | 1.8 | 5.3 | 1.6 |
| 3 ounce cheddar cheese | 344 | 28.3 | 2.6 | 0 | 2.6 | 19.5 |
| 1 ounce pepperoni | 143 | 13.1 | 0.3 | 0 | 0.3 | 5.5 |
| Totals | 1240 | 93.9 | 32 | 16.2 | 15.8 | 68.3 |
| Per Serving (/2) | 620 | 46.9 | 16 | 8.1 | 7.9 | 34.1 |
Keto Breakfast Pizza Waffles
Ingredients
- 3 tablespoon almond flour
- 1 tablespoon psyllium husk powder
- 4 tablespoon parmesan cheese grated
- 4 large egg
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- 1 teaspoon italian seasoning
- salt and pepper to taste
- ½ cup low-carb tomato sauce such as Rao's
- 3 ounce cheddar cheese
- 1 ounce pepperoni optional
Instructions
- Add all ingredients except the tomato sauce, cheddar, and pepperoni to a container.
- Use an immersion blender to blend everything together for about 30–45 seconds, or until the mixture thickens.
- Heat up the waffle iron and pour in enough batter for one waffle (depending on how many you'll be making).
- Let cook until there is almost no steam coming out of the waffle iron. Once done, remove and repeat with any remaining batter.
- Add tomato sauce, cheese, and pepperoni (if using) on top of each waffle. Broil for 3–5 minutes in the oven.
- Once the cheese has melted and is beginning to crisp up, remove from the oven and serve.
