hey there it’s Steve from Serious Keto
and in this video we’re gonna be making some pizza chaffles but before we do that
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new video now in this video I’m gonna take a brief break from the trying to
get the best out of a basic chaffle that I possibly can and move on to some of
the more flavor featured chaffles the number one suggestion / request that I
got for a savory chaffle was the pizza chaffle in fact so many people suggested
it I can only give credit to one and that is the person who I think maybe
even left the first comment on my chaffle video and that was Erin Potter so Erin
this Pizza video is for you well and for all the rest of you as well so you can
all keep watching it’s okay let’s make some chaffles for both of these we’ll be using my
standard 1/2 cup of mozzarella and 1 beaten egg to that we’re gonna add a
quarter of a teaspoon of Italian seasoning and one teaspoon of tomato
paste incidentally whoever decided to create tomato paste in a tube brilliant
that way I’m not throwing away 3/4 of a can of tomato paste every time I do a
recipe but a mix to incorporate the tomato paste and though Erin
recommended the mini pepperonis they did not have them at my grocery store so
here is 12 regular pepperonis chopped up at this point I’m gonna split the recipe
in half because I’m gonna do one with almond flour and one without for a full
two chaffle batch we would use 1 tablespoon of almond flour but since
I’ve just got half a batch here just a half tablespoon normally these take about five minutes
but they stop steaming at about three so I’m gonna take them out on the right we
have our almond flour on the Left no almond flour not a significant
difference in appearance first the almond flour that was really good that
reminds me kind of like the the pizza-flavored goldfish that’s tasting I
think the seasoning just the right amount I wouldn’t go any heavier I think
if you wanted to make these more garlicky maybe you dial back the Italian
seasoning to an eighth of a teaspoon and then do an eighth of a teaspoon of
garlic but these I think are just sort of perfectly spiced as they are right
now with a quarter of a teaspoon in total now without the almond flour
without almond flour it’s still really good it’s a little bit more moist I
think I’d prefer the almond flour a bit more texturally I just I like that chew
a little bit more so both of these self-contained pizza chapels are a
winner Thank You Erin for the suggestion now one of the other suggestions that I
got as it relates to pizza chaffles is to do them like a traditional pizza create
a crust and then top it and then throw it in the oven so that’s what we’re
gonna do now and once again I’m using my standard 1/2
cup of mozzarella one large egg beaten and then for this recipe we’re we’re
just making the crust I’m gonna add 1/8 teaspoon of garlic powder 1/8 teaspoon
Italian seasoning and again we’ll split the batter so we can test almond flour
versus no almond flour 1/2 a batch so 1/2 a tablespoon whoops stir that in since we’re gonna be
cooking these twice first cooking these as a crust and then throwing them into
the toaster oven I’m gonna want to pay really close attention and not overcook
them while they’re in the – all right they just stopped steaming at the 5
minute mark almond flour no almond flour for pizza
sauce we’ll be using the rouse homemade marinara sauce it has 4 grams of
carbohydrates per 1/2 cup serving we’re using probably a generous tablespoon
here on each so somewhere in the vicinity of 1 gram of carbs top with
mozzarella and pepperoni and we’ll go into the toaster oven set
to broil at 425 I’m gonna set it for three minutes and just keep an eye on it
so I wound up setting it for an additional three minutes or a total of
six but man look at those sizzle they look great let’s take them out this is
the almond flour one this is the no almond flour one we’re gonna let them
cool for just a minute because I don’t want to burn the crap out of my mouth
first the almond flour version that is really good I’m gonna taste the other
one first and then kind of give you my opinion on both at the same time so this
is the non almond flour version now to give you a little bit of background I
grew up working at an authentic pizza parlor and I estimate I’ve made tens of
thousands of pizzas in my life and this crust is not like any crust I’ve ever
had I mean you’re lacking the chew of the gluten you’re lacking the crispiness of a Neapolitan crust it’s not bad it’s just not what I’m used to for pizza
and certainly if someone said this is all you can ever eat for pizza for the
rest of your life I wouldn’t be sad because it’s quite yummy but I want to
take another crack at this and see if I can get a crispier chewier crust for this trial we’re going to use the
food processor method we start with just a quarter cup
of mozzarella you’ll know why later a half a teaspoon of xanthan gum which
then we’re gonna process so it doesn’t clump up next we’ll add one large egg
beaten eighth of a teaspoon of garlic powder eighth of a teaspoon Italian
seasoning and then process this into a batter will coat the bottom of our
waffle maker with some shredded mozzarella add about half of that batter top with a little more mozzarella and
press down all right this went almost the full six
minutes before it stops steaming and look at that crispy mozzarella we’re on
the edge and underneath if you’re in a crispy mozzarella this is the way to go
about another tablespoon of marinara and our pepperoni this will go in the
toaster oven under the broiler same as the last one for six minutes looking
good we’ll let that cool for a couple of
minutes all right let’s see if this worked out the way I hoped it would all
very crunchy I am so excited about this bite right here please don’t disappoint
I’m a little bit torn on this on the one hand it’s great I mean it tastes
wonderful but no one is gonna eat that and confuse it for pizza dough so I
guess my quest continues maybe I’ll try using vital wheat gluten maybe I’ll try
using the – griddle rather than the waffle maker
if you’ve used or created a recipe that you feel really truly nails that crispy
chewy perfect pizza crust sort of dough in a chaffle format please
post it down in the comments below I’d love to try it out so we tried out five
different chaffles none of them were bad I would certainly eat any one of them
again which one’s right for you that’s sort of up to you obviously if you can’t
eat almond flour just go with a straight edge and cheese version or substitute in
coconut flour but as I learned in one of my previous videos that’s not a
one-to-one ratio you should use about a third of the amount of coconut flour
I’ve seen some people say as much as half but usually it seems to be right
around 1/3 as sort of that magic number later on with the recipe have a little
fun and thanks for watching