Heat your mini waffle iron and set the oven to 425 °F. The crust cooks more evenly when the iron is fully hot before the batter goes in.

Whisk the egg, coconut flour, and baking powder in a small bowl until smooth. The mixture should look well combined with no dry pockets of flour.

Stir in the finely shredded mozzarella until the batter looks thick and evenly coated. The cheese should be distributed throughout rather than clumped in one spot.

Spoon half of the batter into the hot waffle iron and gently nudge it toward the edges. Keep the layer even so the chaffle cooks through and browns at the same rate.

Close the waffle iron and cook for 3 to 4 minutes. When the waffle maker stops steaming, the chaffle is ready and the surface should look set.

Cook the second chaffle with the remaining batter. Right out of the iron, it may feel soft, but it firms up as it cools.

Place both cooked chaffles on a small baking sheet. Set them flat so the toppings stay balanced and the edges can stay crisp.

Spread each chaffle with the marinara, then add the shredded mozzarella and pepperoni. Your kitchen will start smelling like a pizzeria as soon as the toppings hit the heat.

Bake for 5 minutes, or until the cheese is melted the way you like it. The top should look hot and glossy, while the crust stays sturdy underneath.