Put some chaffle mixture between two sheets of parchment, smash it nice and thin in a tortilla press. Peel the top paper and flip it upside down in the skillet and peel off the bottom paper.
Dare I say this is revolutionary...... The chaffles you all made were life changing. Love them so much. Can't wait to try this for a pizza crust! What a great idea. I might try this on a ceramic pizza stone to see how it turns out!
If you have a cast iron tortilla press you can use that as a pan to cook your pizza crust. Just flip the press after a couple of minutes to cook the other side. Makes a beautiful crust!
I like this better when we put all the ingredients in a mini processor, spin it down, then cook it. I love the two of you taking the spoon away from the other.
Big fan of the chaffle, here is a twist on your recipe Emily and Sarah. This has worked for me time and time again. I like to make 3 to 4 crusts at a time and keep them in the freezer (each separated with parchment paper rounds stacked in a freezer bag). Hope this inspires someone! When I make multiple crusts at a time I set out separate small bowls for the dry ingredients for each crust. I use one main bowl to mix up one crust. I add the mixture to the press- then add to airfryer/oven. Set on a cooling rack then I start the process again- like an assembly line! I think they are crispier after being frozen for even an hour before adding toppings and baking. When I make a pizza with my toppings I add to airfryer/oven on a GREASED pizza pan ( I use avocado spray) That way pizza crust stays crispy. Final bake w toppings 400 degrees for 10-12 min. I put the FULL RECEIPE and BAKING STEPS on your FB page for anyone who is interested!
Two months ago I had to move into a hotel for emergency repairs on my kitchen. There is no oven, and my attempts to make chicken crust and fathead in a frying pan have thus far failed (it's a very tiny kitchenette with an ancient electric double burners, so I only brought one pan and one pot). Today is the first day we are finally able to move back in. I have been wishing for a good keto pan pizza this whole time, have not had pizza for two months, and the day I get my oven back is the day you post this 😂🤣😂🤣 Better late than never though! 🎉🎊👍
I've been making chaffle pizzas for years, however I use the DASH DELUXE WAFFLE MAKER that has 4 squares instead of rounds. This way there are 4 chaffles attached together making a large square. I make the 4 chaffles like normal, then when done, I make the pizza with my favorite toppings and then I put the whole thing in my toaster oven for 5-6 mins and then the whole pizza is fantastically melted and crispy. My husband who is NOT Keto loves these more than any other pizza there is.
If you take each half, the pat it out on a piece of parchment, then you can form it first, and just slide it off into the hot pan!! 😜 Can't wait to try this!
I thought that maybe put the whole recipe in the food processor and pulse it to see if it makes a more consistent, although a drier dough? Then, shape it between 2 pieces of parchment? 🤷♀️🤔 It's definitely worth a try 😊
so I rewatched your chicken crust and you need to do your chaffle crust the same way on the silicone mat that way you crisp both sides at the same time then top it and do it the same as the chicken a second thought was to cook it in the pan and then when you flip it at the toppings and then when the second sid is done your toppings are melted.
This looks so good! What a perfect idea! 😃 I want to tell you about my lunch that I made today. Anaheim peppers cut in half stuffed with chorizo and good quality enchilada sauce baked in the oven at 400 for 45 min. Add Mexican cheese, sour cream and green or white onions on top to enjoy. I also added a few black olives and it was so good and easy! It was on a whim and came out better than I thought. Please try it because I think you two will like it a lot! 😋
I use a panini press for your perfect lupini flour chaffle mix. Thin yes , but crispy . It’s great for tacos , pizza , sandwiches , etc. You ladies have changed my keto life 🥰 !!!
I use my Cuisanart waffle maker, using the flat sandwich side to cook both sides of the crust at one time. Also works for the chicken crust snd your other crust recipes. And when lazy, after cooked, I put in my toppings, fold in half and cook.
I just last week tried fathead dough for the first time. Good but filling. I thought about trying your chaffle mix and I like it. I use 8 oz Mozzarella, tbsp or two of cream cheese (as I have it now and need to use it up), 1-2 tbsp of lupin flour, and a tbsp of egg white powder. I did one with xathan gum and it was good but just left that out to good results as well. I melt mine in the microwave like for the fathead dough and then roll it out between parchment paper. Very good results for the two I've made with your chaffle mix(ish). On my last I did put garlic powder and tomato paste in the "dough" plus a tsp of water. After cooking, on bottom parchment on sheet pan at 400 for about 5 minutes, I topped with parmesan cheese. Another 4 minutes and the outside crust was close to too far Try making your mix, then melt it in the microwave for 1 min, mix then roll out for a crust. Quick to make as well.
That mixture looks dry enough to "sprinkle" over heated pan. By sprinkle I mean ditch the spoon and go with clean fingers to evenly kind of crumble the wet cheese gratings over pan to avoid any gaping holes.
Line a tortilla press with a piece of parchment paper. Put the mixture in the center. Add another piece of parchment paper on top. Press into a flat circle. I freeze my Chaffle a few minutes before peeling off one side of parchment and placing it into the pan. Immediately remove othe parchment.
I've made your chaffles in my dash mini, put chopped pepperoni and a couple rings of raw onion on top of the batter before closing the lid. That turns out well... I put my sauce and any other toppings on the chaffle pizza before I eat. I like it. Thank you for the great recipes!
I have a dash maker that makes a smooth pancake. Put your mix in. Small individual pizza. Yum. I'll have to try it. Thanks for all your wonderful ideas.
I tried the avocado bread recipe from Bobby Parrish. I forgot the egg. I forgot to put the timer on when putting them in the air fryer. But they came out as a nice tasting cracker. I put bagel everything on them.
Some things you just can't replace and get the same results but all that cheese has to be good . Thank you for going to the effort and make something good :))
I'm from Wisconsin, a true cheese head. 🧀😋, yeah, we need an Emoji! I actually just made plain fried cheese and then found this video, lol. I should have thought to use some Rao's to dip my cheese in. I think making the actual chaffle into a pizza is a great idea. Thanks for your fun videos, it's so great to get new ideas!
Hello Ladies, love you!! Maybe rolling your chaffle dough between parchment paper to get it thin? You could probably use a regular size waffle maker for your chaffle pizza crust..
I would put some seasoning into the chaffle mix. I make a skillet pizza with just a mound of cheese melted in the skillet. I have tried putting toppings on before cooking and then cooking cheese and the toppings melt into it as it crisps up. And then towards the end drizzling the pizza sauce on top. It is one of my favorites to get a quick fill to a pizza craving and to make something when the guys bring in take out pizza.
Dash has a pizzelle maker. I use that to make your chaffles. Very thin and crisp. I use a cookie scooper to pre-portion the chaffle “batter” and store those scoops in a leftover container in the fridge. One recipe makes about 7 chaffles. I bet putting the pizza toppings on the finished chaffles and popping it in the microwave would work really well.
I've been making (experimenting) chaffles, for a couple of months now. I think this pizza idea is a good one. When you mentioned that the pizza cools off too soon, I immediately thought of using a pizza stone. Might not be a good idea for you, but you wouldn't have to put it in the broiler, just on the top rack of your oven, preheated to about 250. I'm going to try this out this weekend to see if it makes sense. Thanks for everything you both do!
Omg the sound Sarah made on her journey to and from the broiler 😂 So relatable. And "oreg." This made me laugh heartily! And oh yes, this recipe of course... I make these all the time why not for pizza!? Can't wait to try!
Hi Ladies, love your channel. I have used your chaffle recipe, with Lupin as single baby pizzas. I just put Raos, ground beef and a little mozzarella on top. Put it in the broiler for a couple of minutes and TaDa.. I get low carb pizza. They are Delish!!
Can't wait to try this. I have no cooking instincts to speak of, but I try hard. What I would have probably done is shape your chaffle mixture into a circle inside the pan cold, and then turn on the burner. Hopefully that would work. Another idea is to spray a little cooking oil on parchment paper, shape your mixture into a circle and then flip it gently into the hot pan. My go-to keto crust is actually two large Mission Carb Balance tortillas pressed together, with cream cheese spread in between them. I mix garlic powder, italian seasoning, and room temperature cream cheese (about 3 oz.) in a bowl. I broil the two tortillas just until they are a little bit browned and crispy (check them/flip them every 30 seconds), and let them cool down a couple minutes. Once cool, I spread the cream cheese on one of them, and then press them together. Then I add toppings and bake at 400 for a few minutes. It reminds me of Totino's Party Pizza, but better. I like the unique taste of cream cheese in there too. It's not overpowering.
My son asked to make a pizza with the 'Cut da Carb' flatbread that I got to try the crab rangoons. It was really good and so we made it again the next week. I rolled it up to eat it. 😂
I've been making my version of the Starbucks egg bites for the past few weeks. Delicious and filling! 😋 One part of the recipe surprised me; putting everything in a blender/food processor for 30 seconds. If you tried that, you should have a pour-able thick batter. If it were too thick, maybe added a bit more egg whites. Thanks for all of the videos! 😊
I wonder if you could use a rolling pin to spread it between two pieces of parchment paper first. Maybe roll it out thin and freeze it for a few minutes to get it to hold together and come off the paper easier 🤔 It should help get a thinner crust, but I'm not sure if it would stick to the paper.
Thank u! I have tried many keto crusts and haven’t found one that I like and that my husband likes (he doesn’t like most keto things I make lol) but he said that he could eat it! In fact, he wanted me to make him one. Score! Thank u so much!
Wes over at highfalutin low-carb, he makes a 100% low moisture mozzarella to make his pizza crust and it taste just like thin crust pizza I’m anxious to try this one
Maybe the difference in the crispness of the original chaffle and the pizza crust is because there wasn't anything on top sandwiching it, like the chaffle maker when you place the cheese and close it
Question: Why *part-skim* mozzarella? Any reason for not using whole milk cheese? It’s easy to get where I live (US East coast). And I prefer it generally. Also, I wonder whether whizzing up the dry ingredients in the food processor before adding the egg whites to make something more like a true batter would make it easier to spread in the pan.
If you put blobs of the “dough mix” between parchment paper-even w a relatively dry mix, you can pre-form the crust with a rolling pin which makes it easier to cook consistently. I dont bother, but some of you guys are next level. More power to ya!😂😂
Maybe process cheese and dry ingredients like Steve @serious keto does his chaffes until it's like breadcrumb consistency. It might spread thinner and more consistently.
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Put some chaffle mixture between two sheets of parchment, smash it nice and thin in a tortilla press. Peel the top paper and flip it upside down in the skillet and peel off the bottom paper.
Great idea! You could also use a rolling pin if you don't own a tortilla press.
Dare I say this is revolutionary...... The chaffles you all made were life changing. Love them so much. Can't wait to try this for a pizza crust! What a great idea. I might try this on a ceramic pizza stone to see how it turns out!
Thanks girls! A Tip for the sauce. I pour it into silicone muffin molds, freeze, then pull them out of the mold. Store them in a zip bag.
You’re a genius
WOW how did I NEVER think of that idea?
FANTASTIC!!!!🧐🧐🧐
I do that as well. It’s just me in the house so, …
I also do it with pesto, lime juice for margaritas.
squish is between two pieces of parchment paper to get it flatter and then put it in the pan.
Try adding garlic powder and italian seasoning to the chaffle batter.
If you start out with a cold pan you can spread that dough out before it starts melting!
If you have a cast iron tortilla press you can use that as a pan to cook your pizza crust. Just flip the press after a couple of minutes to cook the other side. Makes a beautiful crust!
Cool tip!
You can cook with a tortilla press??????
Yes it's an electric tortilla press😊@@CindiTrunkDeseretAcademy
@@annabellahayes3227 my tortilla press is cast iron
I bet a regular sized waffle maker would be great for this
What do you think about a paneni press for anyone who doesn't want the waffle texture? I have one, but I'm not sure if it would make it flat enough.
@@mommyfindingfitTry it!! I have and it was good.
I like this better when we put all the ingredients in a mini processor, spin it down, then cook it. I love the two of you taking the spoon away from the other.
Big fan of the chaffle, here is a twist on your recipe Emily and Sarah. This has worked for me time and time again. I like to make 3 to 4 crusts at a time and keep them in the freezer (each separated with parchment paper rounds stacked in a freezer bag). Hope this inspires someone!
When I make multiple crusts at a time I set out separate small bowls for the dry ingredients for each crust. I use one main bowl to mix up one crust. I add the mixture to the press- then add to airfryer/oven. Set on a cooling rack then I start the process again- like an assembly line! I think they are crispier after being frozen for even an hour before adding toppings and baking.
When I make a pizza with my toppings I add to airfryer/oven on a GREASED pizza pan ( I use avocado spray) That way pizza crust stays crispy. Final bake w toppings 400 degrees for 10-12 min.
I put the FULL RECEIPE and BAKING STEPS on your FB page for anyone who is interested!
Sounds awesome. Had a hard time finding your recipe in FB page. Please advice. Thanks in advance.
Two months ago I had to move into a hotel for emergency repairs on my kitchen. There is no oven, and my attempts to make chicken crust and fathead in a frying pan have thus far failed (it's a very tiny kitchenette with an ancient electric double burners, so I only brought one pan and one pot). Today is the first day we are finally able to move back in. I have been wishing for a good keto pan pizza this whole time, have not had pizza for two months, and the day I get my oven back is the day you post this 😂🤣😂🤣 Better late than never though! 🎉🎊👍
I made a pizza with your chaffel’s and my big waffle iron. The crust was thicker and crispy, it was really good.
yes. i second that. or even make a mini pizza on a regular size chaffle. can we see these options please?? you gurls rock!!
I have a non-waffled cooker thingy. by Dash,. Its just flat, no waffle pattern, same size as regular DASH waffle maker. That would work too.
Good idea. I was wondering about using that too (Dash griddle I think).
Thingy! I think I have one of those! LOL.
I've been making chaffle pizzas for years, however I use the DASH DELUXE WAFFLE MAKER that has 4 squares instead of rounds. This way there are 4 chaffles attached together making a large square. I make the 4 chaffles like normal, then when done, I make the pizza with my favorite toppings and then I put the whole thing in my toaster oven for 5-6 mins and then the whole pizza is fantastically melted and crispy. My husband who is NOT Keto loves these more than any other pizza there is.
Thanks for the tip! We haven’t purchased that one yet
My daughter did not know her oven mitt drawer was her broiler/oven gas fire. She about burned her house down 😂
In some ovens that bottom drawer is just a drawer. Other times it's the broiler. Very confusing.
@@gwenj5419 difference between gas and electric
I had a gas wall oven and the broiler was on the bottom, but the gas oven I have now is a regular oven and the broiler is on the op part of the over.
Funny but not funny. Glad it didn't hurt anyone.
@@kathy32850 And then to make it even more confusing, I have a gas cooktop over a electric oven. 😂
Have you thought of getting a waffle cone iron? You can make larger, thinner chaffles.
Hmmmm we will have to look into that!
What is a waffle cone iron?
If you take each half, the pat it out on a piece of parchment, then you can form it first, and just slide it off into the hot pan!! 😜 Can't wait to try this!
Ooo great tip! Thanks Pam!
Have seen some recipies put the M/cheese in a food processor to grind it into pebbles.
I thought that maybe put the whole recipe in the food processor and pulse it to see if it makes a more consistent, although a drier dough? Then, shape it between 2 pieces of parchment? 🤷♀️🤔 It's definitely worth a try 😊
I'll have to try this - i like how you could actually pick it up and eat it.
so I rewatched your chicken crust and you need to do your chaffle crust the same way on the silicone mat that way you crisp both sides at the same time then top it and do it the same as the chicken
a second thought was to cook it in the pan and then when you flip it at the toppings and then when the second sid is done your toppings are melted.
This looks so good! What a perfect idea! 😃
I want to tell you about my lunch that I made today. Anaheim peppers cut in half stuffed with chorizo and good quality enchilada sauce baked in the oven at 400 for 45 min. Add Mexican cheese, sour cream and green or white onions on top to enjoy. I also added a few black olives and it was so good and easy! It was on a whim and came out better than I thought. Please try it because I think you two will like it a lot! 😋
Do you have a recommendation for a good store bought enchilada sauce? Thanks.
@@AndiS-dz4pq I like the Frontera brand and the Hatch brand. I'm sure there are other good ones too.
I use a panini press for your perfect lupini flour chaffle mix. Thin yes , but crispy . It’s great for tacos , pizza , sandwiches , etc.
You ladies have changed my keto life 🥰 !!!
I use my Cuisanart waffle maker, using the flat sandwich side to cook both sides of the crust at one time. Also works for the chicken crust snd your other crust recipes. And when lazy, after cooked, I put in my toppings, fold in half and cook.
Maybe use a full size waffle maker with the Chaffle mix?
A Belgium waffle maker works great for this application. Better next day or frozen.👍
Our tiny 5 pound poodle loves these. When up in the mountains we do this in a skillet. She is happy 😊
I have always used a full-sized VillaWare waffle maker for chaffle making. Works great!
@@catherinejowers1318 do you not worry about the almond being hard on your dogs liver? Or do you leave that out?
I just last week tried fathead dough for the first time. Good but filling. I thought about trying your chaffle mix and I like it. I use 8 oz Mozzarella, tbsp or two of cream cheese (as I have it now and need to use it up), 1-2 tbsp of lupin flour, and a tbsp of egg white powder. I did one with xathan gum and it was good but just left that out to good results as well.
I melt mine in the microwave like for the fathead dough and then roll it out between parchment paper. Very good results for the two I've made with your chaffle mix(ish). On my last I did put garlic powder and tomato paste in the "dough" plus a tsp of water. After cooking, on bottom parchment on sheet pan at 400 for about 5 minutes, I topped with parmesan cheese. Another 4 minutes and the outside crust was close to too far
Try making your mix, then melt it in the microwave for 1 min, mix then roll out for a crust. Quick to make as well.
Use the round bottom side of the spoon to spread out the chaffle.
That mixture looks dry enough to "sprinkle" over heated pan. By sprinkle I mean ditch the spoon and go with clean fingers to evenly kind of crumble the wet cheese gratings over pan to avoid any gaping holes.
Line a tortilla press with a piece of parchment paper. Put the mixture in the center. Add another piece of parchment paper on top. Press into a flat circle. I freeze my Chaffle a few minutes before peeling off one side of parchment and placing it into the pan. Immediately remove othe parchment.
I've made your chaffles in my dash mini, put chopped pepperoni and a couple rings of raw onion on top of the batter before closing the lid. That turns out well... I put my sauce and any other toppings on the chaffle pizza before I eat. I like it. Thank you for the great recipes!
I have a dash maker that makes a smooth pancake. Put your mix in. Small individual pizza. Yum. I'll have to try it. Thanks for all your wonderful ideas.
I tried the avocado bread recipe from Bobby Parrish. I forgot the egg. I forgot to put the timer on when putting them in the air fryer. But they came out as a nice tasting cracker. I put bagel everything on them.
Some things you just can't replace and get the same results but all that cheese has to be good . Thank you for going to the effort and make something good :))
Looks good! I love the crunch! When you pull it out of the pan put it on a rack to keep the bottom from getting soft.
I'm from Wisconsin, a true cheese head. 🧀😋, yeah, we need an Emoji! I actually just made plain fried cheese and then found this video, lol. I should have thought to use some Rao's to dip my cheese in. I think making the actual chaffle into a pizza is a great idea. Thanks for your fun videos, it's so great to get new ideas!
Hello Ladies, love you!! Maybe rolling your chaffle dough between parchment paper to get it thin? You could probably use a regular size waffle maker for your chaffle pizza crust..
I love your recipes and your trial and error because we learn a lot! Have you tried Victoria’s 2.0 keto flour and a pizza with that?
I would put some seasoning into the chaffle mix. I make a skillet pizza with just a mound of cheese melted in the skillet. I have tried putting toppings on before cooking and then cooking cheese and the toppings melt into it as it crisps up. And then towards the end drizzling the pizza sauce on top. It is one of my favorites to get a quick fill to a pizza craving and to make something when the guys bring in take out pizza.
I do this with your updated chaffle recipe in my chaffle (waffle) maker and it's delish!
Dash has a pizzelle maker. I use that to make your chaffles. Very thin and crisp. I use a cookie scooper to pre-portion the chaffle “batter” and store those scoops in a leftover container in the fridge. One recipe makes about 7 chaffles. I bet putting the pizza toppings on the finished chaffles and popping it in the microwave would work really well.
Ooo! That sounds interesting! We will have to check that out
Thanks for sharing girls. Much appreciated.❤
I've been making (experimenting) chaffles, for a couple of months now. I think this pizza idea is a good one. When you mentioned that the pizza cools off too soon, I immediately thought of using a pizza stone. Might not be a good idea for you, but you wouldn't have to put it in the broiler, just on the top rack of your oven, preheated to about 250. I'm going to try this out this weekend to see if it makes sense. Thanks for everything you both do!
Omg the sound Sarah made on her journey to and from the broiler 😂 So relatable. And "oreg." This made me laugh heartily! And oh yes, this recipe of course... I make these all the time why not for pizza!? Can't wait to try!
😂🤗
Hi Ladies, love your channel. I have used your chaffle recipe, with Lupin as single baby pizzas. I just put Raos, ground beef and a little mozzarella on top. Put it in the broiler for a couple of minutes and TaDa.. I get low carb pizza. They are Delish!!
that sounds really yummy we will need to try it! thanks kim!
Can't wait to try this. I have no cooking instincts to speak of, but I try hard. What I would have probably done is shape your chaffle mixture into a circle inside the pan cold, and then turn on the burner. Hopefully that would work. Another idea is to spray a little cooking oil on parchment paper, shape your mixture into a circle and then flip it gently into the hot pan.
My go-to keto crust is actually two large Mission Carb Balance tortillas pressed together, with cream cheese spread in between them. I mix garlic powder, italian seasoning, and room temperature cream cheese (about 3 oz.) in a bowl. I broil the two tortillas just until they are a little bit browned and crispy (check them/flip them every 30 seconds), and let them cool down a couple minutes. Once cool, I spread the cream cheese on one of them, and then press them together. Then I add toppings and bake at 400 for a few minutes. It reminds me of Totino's Party Pizza, but better. I like the unique taste of cream cheese in there too. It's not overpowering.
thanks for the tip! that keto crust sounds really good!
My son asked to make a pizza with the 'Cut da Carb' flatbread that I got to try the crab rangoons. It was really good and so we made it again the next week. I rolled it up to eat it. 😂
Great idea. I like that chaffle recipe a lot. I use a regular egg and still think it gets nice and crispy. I have to try the flat version!
let us know how it turns out!
So simple and such a great idea!
We use your chaffle recipe for burgers. Friggin yum. 😋
I can’t find bread cheese in my area, so I am definitely going to try this as a bread cheese replacement!
Wow!!!! I will have to try this. Thanks so much..❤😘❤
I've been making my version of the Starbucks egg bites for the past few weeks. Delicious and filling! 😋 One part of the recipe surprised me; putting everything in a blender/food processor for 30 seconds. If you tried that, you should have a pour-able thick batter. If it were too thick, maybe added a bit more egg whites. Thanks for all of the videos! 😊
I’ve been trying to get you two to try a Pizzelle maker for years now. Please try it. It’s a Chaffle but thinner. 💙
Thank you 💟
Great idea plus it’s crispy ❣️ I tried fathead dough and didn’t like it.
BACKSIDE OF WET SPOON WORKS TO SPREAD ALSO
I wonder if you could use a rolling pin to spread it between two pieces of parchment paper first. Maybe roll it out thin and freeze it for a few minutes to get it to hold together and come off the paper easier 🤔 It should help get a thinner crust, but I'm not sure if it would stick to the paper.
Thank u! I have tried many keto crusts and haven’t found one that I like and that my husband likes (he doesn’t like most keto things I make lol) but he said that he could eat it! In fact, he wanted me to make him one. Score! Thank u so much!
Yay!!
I’m going to try it tonight!
Wes over at highfalutin low-carb, he makes a 100% low moisture mozzarella to make his pizza crust and it taste just like thin crust pizza
I’m anxious to try this one
I always do your chaffles and Top it with pizza toppings and put it in the oven
How about making "crust" in regular size waffle iron and then add toppings and broil for a couple of minutes?
Ahhhh perfect timing! It’s pizza Friday in Chicago! 😊
🍕🍕🍕
You could pre-shape the chaffle mix before putting it in the pan.
Thank you girls 😘 You rock like always ❤ looks delicious and easy!!!!
What if you rolled it between parchment paper first and then put it in the pan?
I like to sprinkle "Cuisinart Ultimate Pizza Seasoning" on top of our Keto Pizza. It really adds a nice touch!
Maybe the difference in the crispness of the original chaffle and the pizza crust is because there wasn't anything on top sandwiching it, like the chaffle maker when you place the cheese and close it
They do mini pancake makers at Walmart like the waffle maker you could get something like that for making pizza crust
You could have used a rolling pin between parchment paper first. Going to try this.
Question: Why *part-skim* mozzarella? Any reason for not using whole milk cheese? It’s easy to get where I live (US East coast). And I prefer it generally.
Also, I wonder whether whizzing up the dry ingredients in the food processor before adding the egg whites to make something more like a true batter would make it easier to spread in the pan.
To make the perfect thickness and roundness, parchment paper and a quesadilla maker without divider lines, ladies. Well done!
If you put blobs of the “dough mix” between parchment paper-even w a relatively dry mix, you can pre-form the crust with a rolling pin which makes it easier to cook consistently. I dont bother, but some of you guys are next level. More power to ya!😂😂
Love your videos
🤗🤗
Because you're frying it first, I think you could get away with adding more moisture (egg) and that would make it easier to spread on the pan.
I use your recipe and blend it to make more of a batter
I bought a Chaffel maker that is like a griddle, so me thinks I could make individual pizzas on it!
which one is it? we will need to look into it!
It’s as Dash, there were 3 of the single ones. A waffle, a griddle, and a grill in a combo pack on Amazon. 24.99 on sale.
Definitely going to try this :)
I made a broccoli crust pizza that was good. I like chaffles but it’s too much cheese and calories. I try to follow lower calories and carbs.
Love crunch!!!
With all my pizza recipes, this is close to my goto quick pizza method. It’s exactly how I make my Carnivore quesadilla😜
Recipe for your carnivore quesadilla?
@@PamSings2007 Simple shredded rotisserie chicken, seasonings of your choice, mozzarella or mozzarella provolone blend cheese.🧀😊
Looks delicious! I was hoping we would get to see Emily use the pizza cutter again 🤣
🥴🥴🥴🤗🤗
Will be trying ❤.
Can you heat the mixture and melt the cheese a little bit in the microwave first and then put it in the frying pan?
❤❤❤ Looks delicious!!
Looks really good!😊
Spread it on a piece of parchment then flip into hot pan.
Maybe process cheese and dry ingredients like Steve @serious keto does his chaffes until it's like breadcrumb consistency. It might spread thinner and more consistently.
I've pan fried my chaffles just because I was too lazy to plug in my mini waffle maiker! 😬
Looks delicious
Have you ever frozen your chaffles and reheated? My son loves them and i would love to send some to school with him.
We have frozen them but they will never be as crispy as fresh 😢, they’re still good though!
What if you made it with the ‘wonderbread’ chaffle recipe.
Make it in a waffle maker for a bigger pizza. We have made it in the chaffles maker.
Looks great!
Dash has a pancake maker. Maybe better suited to that? 🎉
We will have to look into it!
Putting the mozzarella through a food processor before mixing it with other ingredients makes it a lot easier to spread as a mixture.
I make fat head dough pizzas every Friday. Mine also never stays warm. Makes me grumpy too.
😢what, no mezzaluna, AKA pizza machete, for Emily to use? 😂 Love you ladies. Will try this asap. 💋💋
I figured we should try to be normal at least once lol
You could just make a bunch of tiny pizzas with the regular chaffle you make.
put it in a cold pan
Hero tortilla make a great pizza crust.
Great idea, my order arrived today. 😊