Posted by FOR THE WAFFLES
~ ¾ cup coconut flour
~ 1 tsp Italian seasoning
~ 1 tsp onion powder
~ ½ tsp garlic powder
~ ½ tsp baking powder
~ ½ tsp sea salt
~ 6 large eggs
~ ¼ cup butter, melted
~ 1 ½ cups almond milk or coconut milk
~ ½ cup parmesan cheese, shredded
FOR THE GARLIC PARMESAN CREAM SAUCE
~ ¾ cup heavy cream
~ ¾ cup parmesan cheese, grated
~ 3 cloves garlic, minced
~ sea salt, to taste
~ a generous amount of cracked black pepper
FOR THE PIZZA TOPPINGS
~ 1 ¼ cup mozzarella cheese, shredded
~ 1 lb chicken, cooked and cubed
~ 10 strips thick sliced bacon, cooked and crumbled
~ 3 mushrooms, thinly sliced
~ a couple slices red onion, thinly sliced
~ 2 chives, chopped
INSTRUCTIONS:
FOR THE WAFFLES:
1. In a large mixing bowl, combine the coconut flour, Italian seasoning, onion powder, garlic powder, baking powder and sea salt. Mix until the ingredients are well combined.
2. Crack the eggs Into a separate bowl and whisk together with the melted butter, and milk.
3. Slowly pour the egg mixture into the dry ingredients, a little at a time, mixing as you go. Mix until all the ingredients are well incorporated and there are no visible clumps.
4. Using a rubber spatula, fold the parmesan cheese into the mixture.
5. Ladle the batter into a greased, preheated waffle iron and cook until crisp and golden brown. This batter make take longer to get crispy than your normal waffle batter.
FOR THE GARLIC PARMESAN CREAM SAUCE
1. In a small sauce pan, over medium-high heat, add heavy cream, parmesan cheese, garlic, sea salt and cracked black pepper.
2. Bring to a boil and reduce heat to low. Stirring occasionally, let simmer and thicken.
FOR THE WAFFLE PIZZAS
1. Preheat oven to 350°
2. Top each waffle with Garlic Parmesan Cream Sauce. Cover the sauce with shredded mozzarella cheese.
3. Pile on your toppings – chicken, bacon, mushrooms, red onions
4. Bake for 17 minutes
5. Top with chives before serving
