In a mixing bowl, beat egg until frothy, then beat in 1 cup mozzarella and 2 tablespoons Parmesan.
In a small mixing bowl, whisk together almond flour, baking soda, salt, and seasonings.
Add dry ingredients to egg mixture and mix until combined.
Preheat and generously grease waffle maker with olive oil.
Scoop in ¼ cup of batter into mini waffle maker (or 1 cup for Belgian style).
Cook batter for 3-4 minutes, while carefully pressing down on waffle maker.
Once cooked, top with ½ tablespoon marinara, then 1 tablespoon mozzarella, then a layer of pepperonis (about five).
Using a potholder, close waffle maker lid and press down slightly for 30 seconds.
Remove chaffle and repeat with remaining batter and toppings.
Serve while warm with remaining marinara for dipping.