Preheat oven to 350° Fahrenheit. Preheat chaffle or waffle iron.
In a medium-size mixing bowl, combine well all of the chaffle ingredients: eggs, mozzarella, parmesan, coconut or almond flour, butter, psyllium husk powder and baking soda.
Scoop batter onto preheated chaffle or waffle iron. Use about ⅙ of the batter for (small) chaffle iron or ½ of the batter for full size waffle irons. Cook for less than the usual time it takes to make a chaffle or waffle — only about 2 minutes.
Transfer the partially cooked chaffle to a baking sheet. Spread half of the circle with marinara, top with cheese and sausage. Add pizza veggies and more cheese on top.
Fold over the chaffle, and then here's the new part: Crimp or seal the edges by pressing them together with the edge of a spoon or tines of a fork. (The dough crimps together easily. But it won't seal like raw pastry dough, yet it will hold in place well and seal in spots.)
Move the baking sheet to a preheated oven. Bake for 8 to 10 minutes. (Continue with any remaining batter, depending on how many calzone you're making. It's okay to add unbaked calzone to the baking sheet with others that are already baking. It's also okay for one calzone to bake a little longer than another one. Just remove before it gets too dark. Use an offset metal spatula to transfer Chaffle Calzone into and out of the oven.)
Serve! (Also, please rate and comment on this recipe so others know how you liked it!)