Air Fryer Mini Pizzas with Alfredo Sauce

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  • Makes 4 pizzas

The air fryer bakes individual-size pizzas in half the time of the oven, making it a great option for after-school snacks or a meal for one or two people. It’s smart to make partially baked (“par-baked”) crusts to keep in the freezer, with a sheet of parchment or waxed paper between them, for quick pizza on demand. Another plus of par-baking is that it prevents the toppings from making the pizza soggy. 

Ingredients

  • 1½ cups unsweetened, unflavored plant-based milk, divided
  • 2 teaspoons date paste
  • 1¼ teaspoons active dry yeast
  • ½ cup + 1 tablespoon unbleached all-purpose flour, divided
  • ¾ cup + 2 tablespoons whole wheat flour
  • ¼ teaspoon sea salt
  • 1 15-oz. can cannellini beans, rinsed and drained
  • ¼ cup nutritional yeast
  • 1½ teaspoons miso paste
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • ½ teaspoon ground dried oregano
  • Sea salt and freshly ground black pepper, to taste
  • 2 cups thinly sliced fresh mushrooms
  • ½ of a 14-oz. can artichoke hearts, rinsed, drained, and chopped
  • 1 roasted yellow bell pepper, cut into 1-inch pieces
  • ¾ cup sliced cherry tomatoes
  • 8 to 10 fresh basil leaves, torn

Instructions

  1. For dough, in a small saucepan heat ½ cup of the milk and the date paste over low until warm (105°F to 115°F), stirring to combine. Remove from heat. Sprinkle active dry yeast and the 1 Tbsp. all-purpose flour over milk mixture. Cover; set aside in a warm place 30 minutes.
  2. Meanwhile, in a large bowl stir together the remaining ¼ cup all-purpose flour, the whole wheat flour, and the ¼ tsp. salt. Stir milk mixture into flour mixture; knead to form a dough. If dough is sticky, add additional all-purpose flour 2 Tbsp. at a time or until dough is pliable. Cover bowl with a cloth; let stand in warm place 1 hour while dough rises.
  3. Preheat air fryer to 370°F for 10 minutes. Cut parchment paper into four 7-inch squares. Sprinkle a clean work surface with additional flour. Divide dough into four equal portions; form each portion into a ball. On floured surface roll one dough ball into a 7-inch circle. Poke circle several times with a fork.
  4. Sprinkle flour over one piece of the parchment. Place dough circle on parchment. Lift parchment by edges and place in air fryer. Air-fry 8 minutes to partially bake crust. Repeat with the remaining dough.
  5. Meanwhile, for sauce, in a blender combine the remaining 1 cup milk, the beans, nutritional yeast, miso paste, garlic, and ½ cup water. Blend until smooth. Pour sauce into a large skillet. Stir in lemon juice, oregano, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 10 minutes or until sauce thickens.
  6. Spread ⅓ cup sauce over each partially baked crust. Top evenly with mushrooms, artichoke hearts, bell pepper, and tomatoes. Air-fry each pizza 6 to 8 minutes more or until vegetables begin to brown. Remove and sprinkle with basil. Serve immediately.

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Oven Variation: A small air fryer might only fit one pizza at a time, so plan accordingly. To save time, you can par-bake all four crusts in the oven (15 minutes at 450°F); dress them up with toppings and air-fry one or two pizzas in as few as 6 minutes. Or you can do the whole job in the oven: Par-bake for 15 minutes at 450°F, top pizza(s), then return topped pizza(s) to the oven for 20 more minutes at 450°F.

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Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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