Ready to treat yourself to a slice of something fresh, crunchy, and satisfying all at once? This air fryer pizza puts a healthy spin on everyone’s favorite comfort food. Loaded with veggies, layered with a zesty sauce, and topped with just enough cheese, it’s perfect any day of the week. Get your appetite revved up—because dinner is about to be served in record time!
Ingredients
- 1 whole-wheat pita or whole-grain flatbread
- ¼ cup tomato sauce or pesto
- ¼ cup shredded mozzarella (reduced-fat or dairy-free if preferred)
- ½ cup chopped mixed veggies (e.g., bell peppers, onions, mushrooms)
- Handful of spinach leaves
- 1 teaspoon olive oil
- Pinch of salt and pepper
- Optional: fresh basil leaves or oregano for garnish
Instructions
First, lightly brush or spray the air fryer basket with olive oil to keep your pizza from sticking. Place your pita or flatbread on a clean surface and spread the tomato sauce or pesto evenly on top. Sprinkle a small amount of salt and pepper over the sauce for a flavorful base.
Next, layer your chopped veggies and spinach, making sure they’re spaced out so they’ll cook evenly. Scatter the shredded mozzarella on top—enough to get that bubbly goodness, but not so much that it weighs down the crust.
Carefully place your pizza into the air fryer basket. Cook at 350°F (175°C) for around 6–8 minutes, or until the cheese is melted and the crust is lightly crisp around the edges. Keep an eye on it toward the end of the cook time, so you don’t end up with overly toasty toppings.
Once it’s done, gently remove the pizza with tongs or a spatula and top it with fresh basil or oregano if you like a burst of herby flavor. Slice into wedges, serve hot, and dig in!
This quick and easy air fryer pizza is great for families, lunch breaks, or even a post-workout meal, thanks to the fiber-rich crust and abundant veggies. Feel free to switch up the toppings: add some lean protein like grilled chicken or go plant-based with roasted chickpeas. No matter how you top it, you’ll love the crispy, airy crust and how simple it is to whip up a mini pizza masterpiece. Enjoy!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
