• Sami Holmes

Mini Stuffed Pizza Waffles

Updated: Apr 18

A recipe that ISN'T sweet? Weird, I know. But what can I say, I have a sweet spot for pizza.


When I was calculating the macros the other morning, I realized I had pretty much all of the blog typed up except the opening paragraphs. I thought about how most recipe blogs (that I’ve seen at least) have paragraphs upon paragraphs leading up to the recipe and some even have the "skip to recipe" button. I don't mind sharing my personal life (to an extent) and a little background info but when I go to look at a recipe, I'm just there for the recipe. The whole short story leading up to the recipe is just not me - I'll save the short stories for my IG captions and non-recipe blogs.

But if you're pining to know the background story about the waffles, I'll spare you the novel and condense it for ya. Growing up in the suburbs of Chicago, I’ve always loved pizza, Home Run Inn in particular. I also love waffles. My mom made the BEST waffles growing up - I’d put butter in every little square and cover it in syrup until it was soggy. And mini waffles? Even better!


Baking comes more natural to me than cooking. Pair that with my incessant sweet tooth and that’s why most of my recipes are sweet! I always get a little nervous when it comes to baking savory recipes; I expect it to turn out terrible and take 6 tries, a big mess in the kitchen, mixed with a bit of frustration to get it right. But by some surprising miracle, my fiancé Grant and I nailed it on the first try - don’t worry, we made it more than once to fine tune it and make sure it wasn’t a fluke! Now let’s get onto what you really came here for: the recipe!

Waffle Batter Ingredients:

  • 1 C WW flour

  • 1/2 C egg whites

  • 1 egg, separated

  • 1 TBSP plain Greek yogurt

  • 1 TBSP butter, melted

  • 8 TBSP or 1/2 C unsweetened plain almond milk

  • 1/2 tsp. baking powder

  • 2 tsp. oregano

  • 1/2 tsp. sea salt

  • 1/2 tsp. black pepper

  • 1/2 tsp. garlic powder


Stuffing Ingredients:

  • 32-40 slices of turkey pepperoni

  • 24-40g of turkey sausage, cooked

  • 4 mini Babybel original cheese wheels

  • ~4 TBSP shredded mozzarella cheese

  • 8 tsp. pizza sauce

  • Optional toppings: veggies, peppers, onions, tomatoes, mushrooms, shredded chicken


Per mini waffle, we used*:

  • 1 tsp. of pizza sauce

  • 1/2 Babybel mini, pressed down and flattened

  • ~ 1/2 TBSP Daiya shredded cheese, sprinkled around the edges of the Babybel

  • ~3-5 slices of turkey pepperoni, ripped into smaller pieces

  • ~3-5g of turkey sausage

Waffle Batter Directions:

  1. Combine the dry ingredients: flour, baking powder, & seasonings

  2. In a separate bowl, combine the egg yolk, yogurt, and melted butter

  3. Combine the wet and dry ingredients as best as you can

  4. Gradually add the milk to the mixture - it will be a little lumpy!

  5. In a separate bowl, whisk or whip the separated egg white + liquid egg whites until soft peaks are formed*

  6. Once the soft peaks are formed, fold the soft peaks into the batter but do not over-mix! I have a tendency to overmix, so I always have Grant do it because overmixing will cause the egg whites to lose the air that was incorporated into them AKA a less fluffy waffle. Note: the batter will still be lumpy! Grant said it kind of looks like biscuit batter


Pizza Directions:

  1. Get the stuffing ingredients lined up and ready to go: pizza sauce open with a teaspoon out, cheese open, Babybel cheeses broken in half and flattened, the turkey pepperoni and/or sausage broken up into smaller pieces, a paper towel or something to rest the tsp. and TBSP on, and a plate for the finished waffles

  2. Depending on the waffle maker, spray with olive oil spray if needed and spoon about ~3 TBSP of waffle batter onto a preheated mini waffle iron

  3. Immediately and evenly add the sauce, cheeses, meat, and any other ingredients

  4. Spoon ~1-2 TBSP more batter on top to cover the ingredients and cook until the waffle iron says it's done

  5. Once done, you can eat them as is OR for a crispier pizza waffle, preheat the oven to 375F, spray a baking sheet with olive oil spray, add the pizza waffles, top off with any extra cheese and/or toppings if you choose, and bake for 5-8 minutes or until golden brown

  6. Store in an airtight container in the fridge and reheat in the microwave before eating!


Makes 8 mini stuffed waffles but we clearly couldn’t wait and ate a few before taking the pictures!

Macros for each waffle: 16.7 C | 8 F | 11.1 P


The macros will differ based on the exact toppings and amounts so these macros are based on the stuffing ingredients we used listed above.


What if you want to switch up the stuffing but still want to know the macros of your pizzas? Add up the total macros of whatever stuffing ingredients you choose to use, divide by 8 (to get the stuffing macros for each waffle), and add it to the macros of the non-stuffed waffles!


Per waffle, without stuffing: 12.75 C | 2.41 F | 4.65 P

Tips:

  • When adding the stuffing, try not to pile the ingredients on a make a mountain - add it evenly so when you close the waffle maker, it can cook evenly

  • The ingredients should flatten out as the waffle cooks so try not to push the waffle iron down - it could make it  ooze out the sides

  • *Per mini waffle, we used: the stuffing ingredients really depend on personal preference. Grant and I don't really like a lot of sauce on our pizzas, so we only used 1 tsp. per waffle. For the rest of the ingredients, we used Boar's Head turkey pepperoni, Daiya vegan mozzarella cheese, and mini Babybel original cheese. You could always use more sauce, regular cheese, a different flavor of Babybel, swap the meats with chicken or venison, or opt out of meat all together! 

  • *5: add a sprinkle of salt to the egg whites to help the peaks form OR use a copper mixing bowl


I'd love to see if you make these waffles! Tag me on IG: @sunutrition_ or FB: SUNutrition if you do, it makes my heart SO happy seeing people make my recipes!

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