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These pizza waffles are a bright orange fun meal that comes together in one bowl. They are freezer-friendly and great to pack for daycare/school lunches!

This recipe came together by mistake. I was attempting to make savory mini donuts but found myself adding cheese and marinara sauce to make pizza donuts. My boys loved the donuts so much so I figured that they could work in waffle form as well and I love the waffles even more! They are easy to stack and freeze and hold their shape much better! Top these waffles with melted cheese and serve with a side of marinara sauce for an extra special treat!

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What You’ll Need

Here is what you’ll need to make these pizza waffles:

• Milk: I use whole meal in this recipe, but dairy-free alternatives work here as well.
• Marinara Sauce: Use a good quality marinara sauce as it is the base of this recipe.
• Shredded Cheese: Mozzarella cheese is a good low-sodium option, but any shredded cheese works well.
• Egg: Used as a binder to help hold the waffles together.
• Baking Powder: Leavening agent to help the waffles rise.
• Flour: I used all-purpose flour, but whole wheat flour works here as well.
• Chopped Pepperoni Slices: Optional for added flavor.

Step By Step Instructions

1. Add the milk, marinara sauce, cheese, and egg to a bowl and whisk until combined.
2. Add in the flour and baking powder and stir until combined.
3. Pour a thin layer of batter into a pre-heated waffle iron and cook according to your waffle maker’s instructions. I cooked the waffles for 3-4 minutes in a mini waffle maker.
4. For an optional cheesy center, pour a thin layer of batter onto the waffle maker, sprinkle some extra mozzarella cheese on top, and top it with another thin layer of the batter. Make sure not to overfill the waffle maker with batter

Ingredient Substitutions

• Egg: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
• Cheese: You may replace the cheese with dairy-free shredded cheese.
• All-purpose flour: You may replace the all-purpose flour with whole wheat flour. You may also replace it with oat flour, the texture will just be slightly different.

Storage Instructions

Once the waffles cool completely, store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between each waffle for up to 2 months. Reheat waffles in a toaster for a few minutes for the best texture!

Recipe Notes

• The cook time will vary depending on your waffle maker. I used a mini waffle maker which took only 3 – 4 minutes to fully cook.
• These waffles are soft-textured and perfect for babies. If you prefer something a little crispier, toast them for a couple of minutes.
• Depending on the type of waffle maker you have to prevent sticking, you may need to spray your waffle iron with a little cooking spray. I love using this mini waffle maker or this multi mini waffle maker to make small eggo-sized waffles and no spraying is needed!
• This batter can also be used to make pizza donuts!
• The color of your waffles will vary based on your pasta sauce. I love using Rao’s brand marinara sauce for these pizza waffles!

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