How To Make a Tortilla Pizza in the Air Fryer | Mashable 

Where's the toppings dude? Tho, I like that you used 2 tortillas. Good idea!

that's the recipe i was looking for. i saw it on a quick clip but couldn't find it again. thanks! id put the spices on the sauce though and under the cheese because my kids are picky and paranoid and would think that the dots were bugs. lol. thats a toddler for you ;D

I do this even faster and dirtier by simply making a pepperoni pizza quesadilla. 😀 use a large flour tortilla. Add sauce to 1/2, follow with cheese, pepperoni, etc, - air fry (both sides) for approx 3 min OR - “dry pan” it on the stove until it starts to get crispy like a cracker. Final minute, once cheese is melted, add 1 tablespoon garlic butter or oil to brown. Add salt! Yum! Crispy and delicious

2 tortillas was 💯 And with some good toppings….u gotchorself a solid pizza hack.

thanks

Done very nice I added pepperoni thanks for sharing

I put pepperoni and cream cheese on mine😋

The problem with this method is that, if the powerful fan of blows downward onto the "pizza" from the top, the air flow gets under the pepperoni slices and blows them off the pizza. Putting the pepperoni on after the sauce, but under the cheese, prevents that. In other words, ingredient order is: a single tortilla, (garlic & olive oil, if desired, or sprinkle garlic powder over the sauce), sauce, pepperoni, cheese. Also, another amazing compliment to the pepperoni is roasted red pepper slices. Also, your brush technique applies too little sauce. Do as "pizza mechanics" do: Pour about a 3" wide puddle of sauce in the middle of the tortilla and use the bottom of a ladle to spiral out from the center to even spread the sauce to the edge. The plain tortilla can be toasted a bit, if desired, by "air frying" for a minute or two before making the pizza. G-d knows how you manage to get your pizza from the counter into the fryer. You'd need 4 hands to simultaneously pick up enough of the edge to keep it from flopping and "spilling its guts" all over, from midair, while moving it to the fryer. I guess your two tortilla & middle cheese makes it a bit more rigid...but, to me that's way too much cheese, and extra carbs that are simply too much. The trick is to prepare the pizza on a plate, then tip the plate & pizza at an angle into the fryer. Then, grip the far edge of the pizza and pull it to the far side of the fryer, while simultaneously sliding the plate out toward yourself. It's easier to do than to describe...but, done right, the pizza slides off the plate onto the fryer grate, without disturbing the toppings. In my air fryer, 450 degrees for 5 minutes melts & lightly browns the cheese & heats the pizza thru. Then, after opening the fryer, and allowing it to cool slightly (about 2 minutes), the pizza can be removed by just gripping it on opposite sides and lifting it back onto the plate. BTW...a common home mistake is to make pizza "spaghetti sauce". But the taste of proper pizza sauce derives from its simple composition: tomatoes, salt, pepper, & bay leaf...plus, at most, garlic, olive oil & oregano. If you can't find pizza sauce locally, just use tomato puree, seasoning it with the above ingredients. You don't even have to pre-cook the mixture before using it. Make more than you need, and freeze the rest in portions (in an ice cube tray, or sandwich size "baggies) for future use.

Add some toppings.. .