Pizza Chaffle Five Ways - Based on the Best Viewer Comments So Far

[@BobCernohous]

So happy to hear you say "no one is going to confuse it for pizza dough". I am so sick of "tastes *just* like crust/bread/whatever" and it never ever EVER tastes anything like the real deal. But it can taste good on its own terms.

[@SeriousKeto]

I have tried so many recipes like that, Bob. Maybe those folks don't remember what those things taste and chew like? I just refuse to claim that something is "the real deal" unless I feel that a non-keto person would gladly eat it. I have several "holy grail" food items I'm working to perfect -- and I won't release a video for them until they've met my standards. Anyhow, that was sort of a long way to say "I agree". 😀

[@Parken26]

Bob Cernohous what a great comment - on it’s own terms, brilliant addition to the worlds conception abilities. 👍🏻🙋🏻‍♂️

[@Renee_nf094e]

@@Parken26 I thought his words were brilliant, also.

[@ms.bubs4fun506]

I hate when people substitute things with cauliflower and pretend like it tastes the same. lol

[@FUKuViacom]

Serious Keto Bob I’m newer to your channel have you tried either the ‘classic basic’ fathead dough or any of the gazillion variations of it for pizza crust yet? Chaffellized or not?

[@Iluviggys]

I love that you leave in the "oops" so we know you're fallible like us :-) I buy tomato paste in whatever sort of container is most economical, then put leftover into a ziplock bag, spread and flatten, and then freeze. This way you can break off whatever size piece you need.

[@christinesfavoritethings]

Thanks for that tip!

[@tamarunitamaruni4724]

wow

[@lcrate41]

Genius!

[@kousafyhan4117]

That voice and honesty is so refreshing.

[@guachatierna]

You don't have to throw out tomato paste in a can after one recipe : here is what I do: Keep the lid. Even up the paste surface with a spoon, pour a bit of oil on it and seal it with handy wrap ( plastic) almost touching the oil, then place the lid as far down as possible. Stays fresh for a long long time. Thank you for all your work!

[@SeriousKeto]

Tomato Paste Kitchen Hack - Better than Alton Brown's Method kzbin.info/www/bejne/fKO6i2d-irSDiMU

[@allopinionsreservedsike]

🤩

[@sunflower7208]

You have a great “broadcaster” voice.

[@SeriousKeto]

Thank you. 😊

[@stroys7061]

I have asked if you were a voice actor, and if not, why not? Great voice and great videos,

[@debriley9366]

Totally agree!

[@maryduff8831]

I just figured out who Steve sounds like; Peter Graves!!!

[@brockstanford7608]

Sounds and looks a lot like Pat Cashman.

[@kristiehicks9862]

What I started doing to avoid throwing out so much tomato paste (I shop mostly at Aldi where all the paste is canned), is to divide what's left into tsp portions and freeze it. You could use an ice tray or do like I did and just plop it onto squares of plastic wrap and pull up the corners and twist them to close it into a ball. Then I put the "balls" in a freezer bag.

[@SeriousKeto]

Like this? kzbin.info/www/bejne/fKO6i2d-irSDiMU

[@allopinionsreservedsike]

🤩

[@Arcadia61]

I empty mine in a lidded glass jar and it easily lives in my fridge for two or three months. But maybe the canning procedures are different in different countries.

[@danielmedeiros1380]

Your voice actually helped ease my anxiety. You're a great person and your content rocks!!

[@KevinMphotography]

The thing I like about your videos versus almost every other youtuber I’ve seen, is that you have honest reviews of the taste. Everyone else just says oh my god this is amazing you have to try it. And when you try it you’re like what the hell were they talking about. Good job on your part.

[@autbrat78]

It may not taste exactly like pizza dough, but they were the absolute best pizzas I have had since starting keto. Even my family (who doesn't do keto with me at all) enjoyed them! Now I won't feel left out when they are eating pizza because I can make my own in about 10 minutes, give or take. So thank you so much!

[@realgirl2704]

I like your videos because you get right to the point and you don’t rattle on like many people do. I’m going to try some of your recipes today.

[@SeriousKeto]

I appreciate that!

[@kf1645]

just discovered your channel... love your no BS approach and the ability to print out recipes without fighting my way through another website or watching the video at slow speed. Keep up the good work. I am definitely a fan.

[@SeriousKeto]

Welcome aboard!

[@Brightspirit10]

Steve, thanks for the wonderful recipe. I got the pizza mouth feel + buttery crust with some modifications to the batter. 1/4 mozzarella, 1/4 freshly grated parmesean. 1/2Tbs almond flour, 1/4tsp zantham gum, 1/4tsp baking powder. Hope this helps. 😊

[@SeriousKeto]

Sounds great

[@Pack.Leader]

@@SeriousKeto If you ever tried this lady's version and agree with her, please pin this post so we can all benefit. Thanks for another great video!

[@DM-io3qe]

Hey Michelle, I made Steve’s recipe with your modifications today. Topped each chaffle with some Rao’s Italian sausage marinara and some mozzarella. WOW! It was really good! I hope Steve and other subscribers try it. Thanks again to you and serious 𝐊𝐞𝐭𝐨!

[@Texg1rl_]

No egg?

[@Brightspirit10]

@@Texg1rl_ Hi there. The original video recipe + the modifications. 😊

[@allopinionsreservedsike]

Awesome idea . My husband just asked if I wanted pizza. I said no bc I'm loving the chaffle variations

[@lovettworks9114]

Your honesty regarding flavor and taste Is great! Some You Tubers always say its great when they know its not perfect. For this, you just gained another Subscriber! Thank you, I will be trying this!

[@SeriousKeto]

Glad to have you here.

[@pepaw]

Your honesty is what makes the channel

[@Mim1971]

The ONLY chaffle recipe I use is 1/4 cup egg whites, 1/2 cup shredded mozza (reserve a bit for top/bottom of chaffle for crisp), 1 tablespoon psyllium husk, 1 teaspoon quick rise yeast. Spice as you please. Again - it's not pizza crust, but this gives a better chew than other recipes I've tried along the way.

[@Talletc]

@@Mim1971 egg whites? Why?? The gold is in the yolk, you’re doing damage to yourself with the whites

[@FarmerC.J.]

I made an Italian chaffle yesterday using a table spoon of ricotta with the mozzarella....the ricotta brings a whole new dimension!

[@SeriousKeto]

oooh, just added that to my "to do" list. Thanks!

[@traceywilliams9422]

I’m going to try this 👍🏽

[@traceywilliams9422]

Cj Lively I would love the details of your recipe 😁

[@FarmerC.J.]

Tracey Williams Duck egg with ricotta Italian herbs 2 slices of pepperoni sprinkled mozzarella on the waffle iron so it made the chaffle crunchy poured mixture then topped with a sprinkle of mozzarella..Himalayan salt and cracked pepper...today I used a little Parmesan...too Soooo good on a bed of lettuce

[@YeshuaKingMessiah]

Wowowow u rock

[@vittoriaconn958]

I have the tubed tomato paste, as well. Incidentally, if you do ever find yourself with nothing in the house but a 6-oz can of tomato paste, never throw the rest away. I keep an ice cube tray on hand for use freezing leftover food ingredients, and once the cubes are frozen, pop into a ziplock bag and label.

[@SeriousKeto]

Like this? kzbin.info/www/bejne/fKO6i2d-irSDiMU

[@patresemoreillon532]

Thank you so so much for this video. I’m still new to keto and chaffles really are a game changer. So I made my own version of the pizza chaffle and I’m not disappointed at all. I used most of what you did but I used Yo Momma’s original marinara sauce and I took a stick of pepperoni and chopped some of it into small pieces. I didn’t have to broil for long (bc I was not so smart and used parchment paper on a cookie sheet to broil them) lol, lessoned learned but it did give the pizza chaffles a firewood pizza taste to them tho.

[@adaywithaleks6556]

You have a great relaxing voice to follow and listen to. Thank you!

[@cynmusiced]

Thank you! Growing up my mom would make English muffin mini pizzas. I loved them. I can’t wait to try this. I know it won’t taste the same but the idea of a mini pizza brings back memories.

[@SeriousKeto]

The fifth recipe comes closest to my childhood memories of the English muffin pizza, just with more crusty cheese.😋

[@jinarose5374]

I like how you do experiments ‘ different versions, it’s like watching a show. 👍🏻

[@SeriousKeto]

Glad you enjoy it!

[@CarolAnnNapolitano]

You have a radio voice, and a face for tv. That little waffle maker is so cute, a baby one.

[@diannaperry8116]

I thought the same about his voice!

[@SeriousKeto]

@@diannaperry8116 But not the face? Ouch.

[@diannaperry8116]

@@SeriousKeto it was the voice that grabbed my attention. Your face would look good on TV! I am a voice person. Think Sam Elliot.

[@smurfmama2020]

So this isn’t the movie phone guy ? Lol great voice for voiceover etc and also great channel

[@imliz100]

I agree. Great voice. Sounds like Charlie Sheen.

[@teresaguzman2636]

Im new to making Chaffles...this video was PERFECT to help me decide which way to go. I have also been told using just the eggwhites helps it not taste so "eggy" Cant wait to try!

[@olivia8979]

Pizza chaffles have become my personal fave. If you continue to do more chaffle variations, I have a couple to throw into the pool. For the pizza chaffle, I put some of the peps inside the batter, but I put a few on top of the wet better before closing the waffle maker lid. That give a little more of the pepperoni crunch that you get with a pizza. It isn't perfect. They aren't as crunchy as on a pizza. But you get a little bit more of that cruncy bite. Also peanut butter. Keto Focus has a recipe for a sweeter peanut butter chaffle. For me, her recipe calls for too much peanut butter. It doesn't take that much to give the taste. I felt so sicily stuffed afte I ate her version, but made it again with less pnutbutter and it was better. One could conievably make a little syrup with some berries, but so far I have not tried that. I suppose one could put chocolate in it too. I am a little bit full of pizza chaffle right now for me to assess whether that would be a good idea.

[@tonikajdasz4369]

I love how honest you are ❤️. Thank you for sharing

[@ketoreciperoundup3606]

I put the self contained pizza waffle in the fridge and re-heated it the next day in the toaster oven. OMG absolutely delicious and no eggy smell whatsoever. This is a huge keto game changer!

[@susanthompson6812]

Tomato paste: Cut strips of parchment paper about 4-6" wide. Open can of paste. Plop 1 Tbs mound on paper, fold over and pat lightly to flatten. Plop and fold again, continue until can is empty. Place paste/paper accordion into freezer bag and label. Peel off disc(s) as needed.

[@SeriousKeto]

Actually, I put them into a silicone candy mold tray. Each half sphere is a tablespoon. Freeze, pop out, bag them up, and store in the freezer.

[@bernadetteholmes6160]

Serious Keto I use an ice cube try. 1 tablespoon for each cube

[@SeriousKeto]

@@bernadetteholmes6160 Also a great solution for egg whites when you're making a recipe that calls for yolks.

[@Puglover130]

This idea would also work well in that Reynolds wrap that stick to itself. You could do little sealed packets

[@susanthompson6812]

@@Puglover130 I've done that, but I find it's easier to peel the disk off parchment paper. It doens't work it's way into every little crease in the paste.

[@davidrivera5184]

My OCD side wants you to line your oven tray with parchment paper or at least a Silpat. Clean up would be a breeze. Fyi, try a tsp of olive oil in your batter to kind of fry the chaffle. Add some hust or milled flax and/or ground chia seeds even a few toasted pine nuts, which are great for an antipasto pizza (great for getting in some extra fat in your meal) Experiment with different cheeses with less flavor (very mild) like Oaxaca. Mozzarella in the mix and as a topping is overload and throws off the balance of cheese to crust and toppings. Lastly, don't wait for it to stop steaming. Pull the chaffle out early and finish it slowly in a 300 deg oven so it gets crispy without burning and therefore won't continue to burn after you top it and put it back in the oven. I use colby-jack for almost all my chaffles. It's more "neutral" on my pallet. Mozzarella is to strong a flavor for me. PS, I like that you don't cram macros down our throats every other sentence and that you portray flavor, at least, as important as good (healthy) ingredients. Please keep up the admirable work.

[@staben22]

Made these for dinner tonight! The almond flour is a great touch. Thanks for keto recipe.

[@SeriousKeto]

Glad you like them!

[@Mattmooncfb]

your videos are game changers for me. i started keto about 2 weeks ago (lost 10 lbs so far) and it’s super difficult to find good alternatives to eggs or taco salad or chicken or straight ground beef for my other meals/snacks. subscribed!

[@jemsmom97]

I put mine in toaster oven and used the “toast” function to get top and bottom browned and crispy!!

[@talldave1000]

You're killing me...my mouth is watering like crazy...

[@carenpatterson9259]

I completely agree about tomato paste in a tube. I do, however, freeze leftovers when I am using a can, like offered up in the comments below. I freeze mine in a zip top bag and mush it out into a thin sheet. It makes it easier to break off a portion while frozen. Thank you for sharing!

[@SeriousKeto]

This is what I do: kzbin.info/www/bejne/fKO6i2d-irSDiMU

[@blackberrybunny]

You have a GREAT voice!! Thanks for the recipes. My DASH has changed my life!!

[@SeriousKeto]

I wish I would have been able to buy stock in Dash six months ago. 😄

[@chickfromJersey]

I appreciate your honesty! This was fun to watch!!

[@JoyfullyOrangeDeborah]

I already had it in mind to make pizza for dinner tonight but you just cinched it. I hadn't voiced it, so my phone did not hear (yes, it really listens & then ads & videos show up) but this video showed up, thus I'm digging out my crust recipe. It's been almost 3 years & I've never made a chaffle, so maybe I should... I've made dough with vital wheat gluten, yeast that included coconut & almond flour. It was fairly tasty but made a BIG crust like pan pizza which I didn't expect or want so I know to cut it in half. It was Yeast Risen Pizza Crust Keto. I also need to find it again bc I only wrote down ingredients, not instructions. Maybe another good reason to try the chaffle for a crust. Thanks for your great videos! I'm new to your channel & really appreciate your style & honesty!

[@rahmann4280]

Very simple Take one egg one cup mozzarella mix a little garlic salt into a 10 inch skillet medium temp then flip makes a great pizza crust. Half pound of ground beef, Italian spice and garlic tomato paste and diced tomato then top the crust takes 20 minutes

[@donnabane3064]

Ray Lan I have been thinking on something like you mentioned, I haven’t got around to try it yet.

[@toddmiller6104]

Just tried yours. MAN is that GOOD! But I topped mine with marinara then shredded chicken and then cheese on top. Stuck it under the broiler with the rack just below. Browned till the edges got a bit charred like a wood fired oven pizza. Was THE BOMB! So good and I'd call it so close to a real dough pizza that this method is a keeper. And I only have the cast iron skillet to rinse and wipe. A+ Ray. Thanks for sharing.

[@kristenwehrer8327]

What did you put down in the skillet ? Anything ?

[@rahmann4280]

Kristen Wehrer-Gramling I use nonstick fake copper pan with either Kerry gold or spray avocado oil from my misto sprayer

[@SheriAnne0711]

Ray Lan...after cooking the crust and putting the toppings on, what oven temp did you use? I want to try your method. Thanks!

[@echodelta2426]

Great video. "...and for the rest of you as well, so you can all keep watching..." That just cracked me up. I really like that you review the different versions to determine which recipe might be better than the other. Keep up your awesome work.

[@SeriousKeto]

Thank you. 😀

[@rubyc.4311]

Thanks for this idea. I freeze extra tomato paste or sauce in small containers or ice cube trays for future use🙂

[@SeriousKeto]

Like this? kzbin.info/www/bejne/fKO6i2d-irSDiMU

[@marviedouglas7375]

Thanks for detailed instructions.

[@SeriousKeto]

Glad it was helpful!

[@CMEly65]

I found your channel a few days ago. Can't stop watching. I picked up a dash griddle by mistake, was going to return it, until now. I am inspired to experiment with it. Thanks.

[@SeriousKeto]

The griddle comes in very handy for a couple of recipes that I really like, including my upcoming totally legit McGriddle bun.

[@olga.sid19]

Love the recipe and the variety of options with the pizza chaffles! 😁

[@SeriousKeto]

I'll be doing a follow-up on this soon, trying out some new ideas.

[@MissShell1975]

Flour falls on bench top - 'Opsss', hahaha. Made me laugh. That little waffle maker is so cute lol. Have to see if we have them here in Australia.

[@SeriousKeto]

Watch enough of my videos and you’ll see plenty of that. 😉

[@MissShell1975]

@@SeriousKeto LOL cool. Your vids are fun to watch while also learning :)

[@JulietteRomeo]

No kidding, the Chaffle is a game changer for pizza. I missed pizza but I can certainly live with this!

[@martykirby7311]

Chaffle even😉

[@JulietteRomeo]

Marty Kirby oops!

[@Cyndimarino]

I put leftover tomato paste from the can in small portions in ziplock bags and put them in the freezer so I can pull them out when needed.

[@SeriousKeto]

I do something similar. This is my "system": kzbin.info/www/bejne/fKO6i2d-irSDiMU

[@CLO668]

Why did I get the best chuckle when you “flipped” the almond flour? 😂

[@mariacrawford9522]

Thanks for the video I use coconut flour and nutritional yeast about a half teaspoon of each. And if it seems too thick I add a few drops of water.

[@SeriousKeto]

I imagine that would taste pretty good.

[@donnabane3064]

Maria Crawford I like that idea, the yeast should give it that yeasty dough taste, and the coconut flour maybe give it that graininess like=when you sprinkle corn meal or semolina on the pan under the crust, I always liked that.

[@SeriousKeto]

I don't find that nutritional yeast tastes at all like bread yeast -- to me, it's more like the powdered cheese you sprinkle on popcorn.

[@donnabane3064]

Serious Keto , you may be right, but it’s been so long since iv w had regular ole yeast raised bread, It might be the smell that reminds me, but whatever, it will add some extra nutrition.

[@SeriousKeto]

@@donnabane3064 I tried an experiment today to capture that yeasty bread smell / taste that we both miss. I wasn't successful, but I think I know what I need to do to make it work. Stay tuned...

[@rebeccareese1055]

Love your chaffle videos ! I just received Mine this morning from Amazon! I have lots of experimenting!!!

[@SeriousKeto]

There are just so many things you can do with them. I didn't set out to become "chaffle guy", but experimenting is so much fun.

[@Jabongzki01]

thank you very much for the visit and for commenting on my channel.

[@maxc9913]

Hi bro thanks for being honest straight forward into the point love your videos keep them coming

[@CatsLivesMattter]

Omg I found the way to make pizza! Used egg white and a bit of psyllium fiber, almond flour and oat fiber. Fluffy but crispy (added some cheese on both surfaces when grilling) and no eggy taste at all. I am so happy! Full after 3 chaffle pizza (regular pizza I can eat 1/2 of a 27" pizza).

[@marilynwilson618]

How much of each did u use?

[@brianmalone375]

You were almost there with these trials. Try taking your self contained chaffle (using diced pepperoni or diced ham works), combine it with the cheese on the waffle iron technique (and on top) to get it crispy. Take these chaffles, add sauce, and toppings. The key ingredient I found was to top these with oregano. Toast these up and you are golden. I made a bunch of these, froze them and have them when ever I crave pizza. These are even better after having been frozen. Just 15-20 minutes in the toaster. I am reminded of some of those stouffers mini pizzas.

[@SeriousKeto]

Yum

[@dianechampagn5332]

I made the pizza style with the chopped pepperoni. Smelled so good. Haven’t tried it yet but I’m looking forward to lunch tomorrow.

[@kathleenreyes4345]

They both sound really good!!

[@BonjeaniRobbins]

I love your. Recipes, thank you for making my keto journey easier!😀

[@paulaoyedele2081]

I am the last to know. I have not been visiting keto KZbin videos for a while and missed all this Chaffle hype. I went out a bought a dash mini and made my first 3 Chaffle today and can I say wow.....treat-a-Licious. I have been missing out. Thank you for your video. I tried it today with whey protein, seasoning, chives, and cheese with egg. Loving it....just a little late.

[@SeriousKeto]

Better late than never. :)

[@reikiwithcary2682]

I gave up trying to make pizza crust for keto that never turned out like REAL pizza crust. So I broke down a purchased King Arthur's keto pizza crust mix. The only complain I had was ( and I believe it was my fault due to ignorance) that because the dough is high gluten , it does not roll or throw out as easily as regular pizza dough. Managed to get it round and on the pizza stone and the Weber did the rest- it was delicious - almost - almost exactly like real pizza dough

[@lattermanstudio]

I turn large (full size chaffels) into wraps by flattening them in an 8” tortilla press..... something you might want to play with 😀

[@SeriousKeto]

I made a crepe the other day using a variation of the food processor method with cream cheese instead of mozzarella. It came out wonderful, but was too labor intensive for a single crepe. If I can figure out a way to speed up the process, I'll definitely post that. As for tortillas, I think I'm one or two experiments away from nailing a "corn" tortilla that actually tastes like a corn tortilla but has a much more pliable texture.

[@lattermanstudio]

Serious Keto yea... two eggs, two ounces cream cheese, some seasonings... think I used a little vanilla.... bullet blender and bingo! Instant batter.... works well... tastes amazing..... also works in the waffle maker....... 😀👍👍👍

[@katytaters1552]

@@SeriousKeto Would LOVE a corn tortilla recipe!

[@YeshuaKingMessiah]

How smart of you! Keto On!

[@adventures_with_brokemom]

I just watched this and I know its been up a while, but I have been experimenting with these for a few months now, add a tsp or so of yeast for flavor, egg whites to get rid of the egg flavor, about 25grams and I have been using ground psyllium husk instead of almond flour, need to use a food processor

[@SeriousKeto]

Groovy

[@geriatricptxer2362]

I do them but with coconut flour b/c of family allergies. In the case of coconut flour, 2 Tsp of coconut flour, 1/4 tsp of powdered psyllium husk. The correct ratio for almond to coconut flour is 3:1 so if the recipe calls for 1 tablspoon of almond flour (= 3 tsp), then you'd use 1 teaspoon of coconut. HOWEVER, most often when you use coconut flour you should also include a bit of psyllium husk to give some extra texture.

[@theprofessor4914]

I'm so late to the Chaffle game. Can't wait to try the crab cake and the pizza. Ty for your vids

[@SeriousKeto]

I refer to chaffles as "The Easy Bake Oven for grown-ups". Have fun with them!

[@dneck]

commenting all these videos just because you're awesome Steve. Bears fan in WI here but I still like you!

[@MamaBaer54]

I have seen a lot of cauliflower pizza crusts out there. I wonder how using riced cauliflower in a chaffle recipe would taste. I may have to experiment myself.

[@freetheppl5376]

Love your channel Steve!! Awesome voice too!

[@SeriousKeto]

Thank you!

[@davidfence6939]

Thanks for all these awesome chaffle recipes. I'm doing Dr. Westman's Keto Made Simple Masterclass and for the first it's 20 grams of total carbs daily. Unlimited eggs and up to 4 oz of cheese a day. No nuts though so no nut flour. These will certainly help satisfy my pizza cravings. 😋

[@barblacy619]

If you are permitted pork rinds, substitute same amount of pork rind crumbs instead of almond flour.

[@shecandoit4801]

I had this for lunch and was in heaven!

[@iaayj9114]

I made mine with 1-2 T sesame flour and 1/4 tea of xanthan gum. I also sprinkled 1/4 tea of sesame seeds on the bottom before i added the batter. I included some chopped pepperoni, italian seasoning and 2-3 T of egg whites and 1 cup mozz cheese. Cook in dash. Turned out fabulous! I let them cool and topped with sauce and toppings and put them in my air fryer to melt. Best so far! I’m thinking about melting the mozz cheese and adding the rest and forming a pizza crust to cook in my oven to see how the texture turns out. The taste is right on. Seriously, they were so good I almost couldn’t wait to make the pizzas. The crusts were so good!

[@saucylemonz]

how about crushed pork rinds under the "dough" mix to give it the crunch. possibly use a more authentic whole mozzarella and roughly chop it. in stead of pre shredded. may add a little bit more chew. the only other thing i could think of to add chew might be like plain gelatin ? but idk how that would work out. i did make some keto biscuit mix once, and am curious if the dough was boiled first. then pressed if that would lend it self to being more chewy. worth a try.

[@jeanierussell201]

I dehydrated a can of tomato paste in 1 Tablespoon increments and sealed them in a Mason jar. Works great and no waste. I just take out what I need and then reseal.

[@armaugh]

One thing I do is to freeze the tomato paste can with any remaining paste. It freezes very well and all you have to do is remember to take it out to thaw before use. It thaws pretty quickly. You can speed up the thaw by placing the can in a very warm water bath.

[@SeriousKeto]

I did a video on that about two years ago

[@CalgaryGuy]

made the pizza crust using a tbsp of almond flour instead of xanthan gum. layered pizza sauce, mozza cheese and pepperoni. My wife says we have a winner.

[@HulaShack1]

Just found your channel. You do really awesome videos. Engaging your audience for their requests is a great way to keep your content fresh and I see you are doing that. Bravo! You are a natural in front of the camera and a great chef!

[@SeriousKeto]

Thank you! That is very kind of you to say. Stay tuned, as I will be interjecting some original recipes in between the various chaffle videos soon.

[@guachatierna]

Ok, here I go again. Since you are asking for ideas or experiences I'll tell you mine. I've made the chaffle recipe from Diana Butler in a frying pan with just a touch of butter in it. It turned out an amazing dough excellent for pizza with air bubbles and all. Today I've made it again and I added my topping when I turned it and slightly cover it to melt the cheese. Voila"!! I would try also to bake it and perhaps I will use Oats flour instead of Almond. Thank you so much.

[@SeriousKeto]

I’ll have to try that.

[@peaceful3250]

I buy tomato paste in 500g jars and freeze small amounts for future use. So easy and saves a lot of money.

[@SeriousKeto]

Like this? Tomato Paste Kitchen Hack - Better than Alton Brown's Method kzbin.info/www/bejne/fKO6i2d-irSDiMU

[@peaceful3250]

@@SeriousKeto Sorry, Steve. I didn't see your reply till now. I have tried the method you used but what I prefer is to put tomato paste into individual resealable containers. Mostly I do approximately 1 tbsp and 2 tbsp amounts because they are the most frequently required. They are so convenient to store in the freezer and I found that they seem to stay fresher individual containers.

[@blg6583]

On the shelf is a sign above your cookbooks that says, I would exercise but it makes me. What does the sign say. I can’t read all of it . Love your kitchen.

[@SeriousKeto]

Spill my wine

[@michaellykens8913]

"Hi, I'm Chris Hanson, have a seat." Lol! You could do a perfect impersonation! Great recipes!

[@SeriousKeto]

I’ve been getting a lot of that lately.

[@spacecase7566]

Your voice! 🥰. Whenever I make chaffles, I use 40-45g of mozza, one egg, 5g of psyllium husk (sometimes 5g almond flour) and a touch of baking powder. I always put it into my nutribullet and it turns out crispy. You can always try to add a little bit of nutritional yeast to the batter.

[@SeriousKeto]

I do both the blending and the nutritional yeast (I'm a huge fan) in a couple of my other videos. 😉 Thanks for the comment!

[@spacecase7566]

Serious Keto - I just noticed it in another one of your videos! 🤭 Just discovered your channel. You got yourself a new sub. Thanks for the great content and the golden voice!

[@SeriousKeto]

It's great to have you here, and thank you for the compliment.

[@stroys7061]

I don’t know why you don’t have a million subscribers. Great video.

[@SeriousKeto]

Thank you.

[@rubinsteinway]

Very good presentations! Here's my take: pizza is pizza, chaffle is chaffle. As long as one presents it as "chaffle," then it is immune to the "not pizza" criticism. Looking forward to trying your recipes.

[@craftystash8667]

Have you ever tried ground up plain ( not flavored)fried pork rinds instead of almond flour?? No carbs 😀

[@SeriousKeto]

Perfect timing: I did it today (and captured it for a video that I'll release next week). 😀

[@dreamingrightnow1174]

@@SeriousKeto This is the cool thing about binging your vids. 'Next week' already happened. :)

[@judymiller5154]

thanks. I tested high in oxylates and realized I was using a lot of almond flour 👍

[@healthyintention]

If you use a metal fork, you can prop the door of the toaster oven open slightly while you melt your toppings. That will allow the steam to escape, and will help improve the crispness.

[@SeriousKeto]

That's a good tip. My "toaster oven" is actually a combi-oven (so you can steam, steam bake, etc.). There was some residual water in the bottom of it that I didn't wipe out that contributed to all that steam.

[@barbaranelson5177]

I would like some ideals on the dash bowl maker with Chaffls ? May as a mini taco shell

[@SeriousKeto]

I did this on Friday night and it was quite a hit with the entire family. I'll be tweaking the recipe a bit and will make a video of a couple variations. Thanks!

[@wyokat1335]

That's my next purchase so I would love to see that also.

[@kristiehicks9862]

I need those little prep bowls in my life

[@SeriousKeto]

These? amzn.to/38cTTQG

[@yoyo7107]

Dollartree

[@annameyer7149]

Anybody else put "pizza toppings" on mini waffle maker first?...I put on toppings such as chopped zucchini, onion, red pepper, mushrooms, sausage, or mini pepperoni (to order)...then spread "chaffle" mixture over it (I use the almond flour in it). Delicious. I take it out before it stops steaming for more moisture in crust.

[@gerilynne1955]

You made me chuckle when you said you didn't want to burn the crap out of your mouth. I wonder if you used a large waffle iron how it would work out for a family style pizza.

[@SeriousKeto]

I have some ideas for making the "crust" crispier. I find that to fill up a large waffle iron, like the Dash No Mess, you need to scale up the standard chaffle recipe by around 2.5x. I do like the idea of a "family style" pizza.

[@truebluebeth6446]

I love the bloopers. Yes I'm a dork.

[@lydiaveldhuizen3157]

This is so great, I gone try that with Dutch cheese and a bith of water to get more taste and crunch. Dutch cheese and salami taste so well together.

[@KCCAT5]

Mmmmm I made pizza chaffles last night. It was the first thing I actually made when I got my chaffle maker. I experimented adding a little sauce to my egg but I did not use any flour. Didn't exactly turn out as well as I had hoped, but I ate it anyway. Lesson learned.

[@SeriousKeto]

The great thing about chaffles is that even my failures are edible. Except that baking soda one. 😳

[@shirleyperez2323]

Really good thanks for the information

[@nedracrouse8125]

This looks like something I need to try

[@ZKev1]

almond flour and xanthum gum and only half cook it in the waffle maker then broil it with the toppings

[@YeshuaKingMessiah]

I would nuke to melt cheese on once the chaffles done. Then broil briefly to brown cheese n crisp pepperoni.

[@andrewlittlefield3425]

Thanks to you , I can finally convert my daughter to a healthy approach to pizza’s 😊

[@christinesimoneau9741]

hey just wanted to say I never can find the Rao's flavor sauce you talk about but while looking for it and checking labels I found "Prago farmers market" marinara. It has 7 grams of carbs per 1 half cup and 3 grams of fiber and it tastes good. Please correct me if I'm wrong because it's way cheaper than Rao's. Prago - $2.98, Rao's - $6.24

[@SeriousKeto]

That’s a much better price. Thanks for sharing.

[@rhondabaldwin7529]

Thanks Steve, How about using the pancake mini? I have a feeling the presentation of a "flat" pizza will ADD that "pizza thing"

[@SeriousKeto]

I agree on the appearance. However, I'd need to create a different batter or the griddle version will be too soft. The bumps in the waffle maker create more surface area so it gets crispier. But I can assure you there are still a lot more variations on the pizza chaffle / chancake that I have lined up to video. 😀

[@joane8651]

These are fun, thanks for doing the experiments!

[@SeriousKeto]

There's plenty more on the way. Stay tuned...😀

[@salsa101]

I haven't used mozzarella with making a chaffle, but I used shredded cheddar cheese when I make my regular pizza crust. I also use ground chicken meat, eggs, Parmesan cheese, almond flour, and cream cheese. The cheddar cheese gives the crust a really great flavor. I've seen someone put raw chicken in the food processor with heavy whipping cream to make a chaffle batter. more protein means less carbs which is a win for me.

[@SeriousKeto]

I tried doing chicken as a buffalo chicken chaffle. It had some bleu cheese mixed in and it didn't turn out that well. So I tried freezing some bleu cheese crumbles and then adding them to the batter, hoping they might retain their shape. Again, not a success. I'm thinking your method with the crust and heavy whipping cream, then adding some blue cheese crumbles in the last minute could work better. Thanks!

[@darlin1951]

An egg and almond flour isn't necessary to do same in waffle iron, skillet, or oven. Can do cheese only crust.

[@SeriousKeto]

Nope, not necessary, but it did change the texture in this experiment, making the crust a little more crispy.

[@inaminute2312]

I used both the Dash waffle and griddle. The griddle one was really good and I actually think I liked it better.

[@SeriousKeto]

I like the griddle for batters that have some rise to them, so that it actually presses up against the top plate and cooks from both sides.

[@mickeyc3096]

I tried the last version. When I cooked my first chaffle, I thought I overcooked it because it looked burnt. So the next one I didn't cook as long. Then I proceeded to make my pizzas. I found that the first one that I thought was burnt was better because it was crunchier and it did not taste burnt. The second one that I didn't cook as long wasn't as crispy and I could not eat it all because it was too soft. Thanks for the recipe.