Easy Airfryer Tortilla Pizza Recipe
Make this easy tortilla pizza with a cheesy stuffed crust. Crispy, quick, and perfect for oven or air fryer in under 10 minutes.
Servings: 1 pizza
Ingredients
- 1 large flour tortilla can use low carb or wholemeal tortilla
- 3 mozzarella string cheese sticks
- 2 tbsp pesto sun dried tomato or basil pesto
- 3 slices pepperoni chorizo or any meat or veggies
- 3 cherry tomatoes halved
- Oregano dry, pinch
- 1/3 cup shredded light mozzarella can use any type of cheese and topping you want
Optional:
- egg wash
- sesame seeds
- fresh basil
Instructions
- Place the tortilla on a plate and arrange 3 string cheese sticks along the edges to form a triangle.
- Fold the sides of the tortilla over the cheese stick forming the triangle.
- Spread pesto in the center.
- Add all your favorite toppings! mozzarella, pepperoni, and tomatoes.
- Brush the edges with egg wash.
- Sprinkle oregano and sesame seeds over the crust.
- Carefully transfer to the air fryer basket and cook at 380°F (190°C)
- Remove the toothpicks, finish with fresh basil if using, and serve warm.
Secure the shape with 3 toothpicks
For spreading, you can use whatever you want, like basic pizza sauce or sour cream, even cottage cheese!
For a TWIST on the classic pizza, you can add an egg right in the middle! No worries, it's going to cook in the Airfryer
Cooking time is around 7–10 minutes. After the first 7 minutes, check the pizza crusts! Do not rush this part for a cheesy finish.
Notes
One of the most common mistakes is adding too many toppings. While it’s tempting to load it up, too much moisture can prevent the tortilla from crisping properly. Keep your toppings light so the base holds its shape and cooks evenly.
If your tortilla isn’t crisping enough, it usually comes down to airflow and heat. Make sure it sits flat in the air fryer basket and isn’t overcrowded. Preheating also makes a difference in getting that quick, even cook.
The cheese-stuffed edges need to be sealed well. If they open while cooking, the cheese can melt out too quickly. Rolling the tortilla tightly over the cheese and securing it properly helps maintain the shape.
For best texture:
• Use low moisture mozzarella so it melts without releasing too much liquid
• Slice ingredients like tomatoes thin to avoid excess water
• Don’t skip the egg wash if you want a more structured crust If you’re using a different cooking method, the same concept applies. In the oven, place it on a preheated tray so the bottom starts crisping immediately. A skillet can also work, but cook on medium heat and cover briefly to melt the cheese without burning the base. Happy Cooking! Xx
• Use low moisture mozzarella so it melts without releasing too much liquid
• Slice ingredients like tomatoes thin to avoid excess water
• Don’t skip the egg wash if you want a more structured crust If you’re using a different cooking method, the same concept applies. In the oven, place it on a preheated tray so the bottom starts crisping immediately. A skillet can also work, but cook on medium heat and cover briefly to melt the cheese without burning the base. Happy Cooking! Xx
Let it sit for a minute after cooking before removing the toothpicks. This helps the structure set and keeps everything in place when serving.
Nutrition
Calories: 630kcal | Carbohydrates: 24g | Protein: 34g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 1607mg | Potassium: 199mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1271IU | Vitamin C: 12mg | Calcium: 487mg | Iron: 2mg