Football Food: Part 1 (Chizza)
A Guide to Low Carb NSNG Keto Apps in Two Parts
Let me speak plainly.
I love football food.
The dips, the wings, the nuggets, the bites, the poppers, the dawgs…everything points to decadence that prior to cutting out sugars and grains would’ve made me quite ill, overstuffed, and metabolically unsound.
So this week, we will have not one, but TWO newsletters devoted to a culinary genre that always delights: The App.
I want you to feel like you can make the most delicious of appetizers and not have to dredge things in flour, added sugar, or chemicals. We can do this.
Create a menu for the Superbowl that kicks Doritos to the curb. And please allow me to help…
Below you will find the recipe for the Chizza (Pizza Chaffle), and tomorrow, my premium subscribers will get my brand new recipe for Buffalo Green Chili Chicken Queso Dip, which is an absolute delight.
Before we do the Chizza, don’t forget to flip through your copies of Eat Happy and Eat Happy Too for these starters: Pizza Dip, Buffalo Wings with Homemade Ranch Dressing, Jalapeño Poppers, Almond Flour Pita Chips, Spinach and Artichoke Dip, Chipped Beef Dip, Roasted Red Pepper Hummus, and my personal fave: the CHEESE BALL! There are a ton more in the books, but those are the ones I happen to be daydreaming about right this hot second.
But wait, there’s more! Here are some new app recipes from my site that would make any Super Bowl party a much better tasting game:
Pumpkin Marinara Wings (you can use any flavor marinara)
Now let’s do some CHIZZA, Y’ALL!!
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The Chizza is a pizza combined with a Chaffle (here’s my OG Chaffle recipe). You can prep it exactly as written, slice the Chizza, and dip it into marinara. This way of serving will give you a great twist on pizza, plus it’s quite filling. If you need more cheese in your life, then I’m jealous of you, and here what you can do: make the Chizza, then add sauce, cheese, and any other desired topping and pop it into the oven/toaster oven for more of a traditional pizza crust experience.
If you’d like the full details and see me make these delicious treats, check out this IG Live Chizza cooking demo.
(Yields 4-5 four inch mini-Chizzas when using a mini waffle iron)
1 cup freshly grated mozzarella, plus more for topping, if desired
1/2 cup crushed pork rind dust (or almond flour)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/3 cup chopped pepperoni
8 black olives, chopped
Spray olive oil for waffle iron
Eat Happy Kitchen marinara for dipping sauce or topping
Turn on waffle iron. In a medium mixing bowl, combine mozzarella, pork rind dust, eggs, garlic powder, onion powder, salt, oregano, and basil. Fold in pepperoni and olives.
Spray oil on hot waffle iron. Scoop 1/4 cup of the batter onto the center of the waffle iron. Flatten a bit with a spatula. Close waffle iron and press to spread batter evenly. Let cook 90 seconds to 2 minutes, pressing again for the final 10 seconds. Open waffle iron, use a spatula to lift out waffle. Repeat 3-4 more times with remaining batter. Slice Chizza into strips and serve immediately alongside marinara dipping sauce.