Description
This quick and easy Air Fryer pepperoni pizza uses a tortilla as a base for a delicious low-carb option.
Ingredients
Scale
- 1 Mission Carb Balance Flour Tortilla, white soft taco size
- 2 T Rao’s pizza sauce
- 1 pinch dried oregano
- 1/3 cup grated Mozzarella cheese
- 7 slices reduced-fat pepperoni
- 2 oz. mushrooms
- 1 oz. sliced black olives
Instructions
- Preheat the Air Fryer to 450F/230C for 5 minutes if your air fryer needs that. Preheating makes the pizza cook slightly quicker with any Air Fryer.
- Put tortilla in the Air Fryer basket and cook for 60 seconds, then flip the tortilla over and cook for 60 seconds more.
- Spread 2 T Rao’s Pizza Sauce over the toasted tortilla, going as close to the edge as you can.
- Sprinkle dried oregano over the sauce if desired.
- Sprinkle 1/3 cup Mozzarella cheese over the sauce and use your fingers to get it evenly distributed over the surface of the pizza.
- Put pepperoni slices on top of the cheese. Then arrange cooked mushrooms and sliced olives around the pepperoni slices.
- Put the pizza in the Air Fryer and cook for about 2 minutes 30 seconds, or until the cheese is all melted and browned and toppings are sizzling hot. Start checking after about 2 minutes, especially if you have a different Air Fryer model.
Notes
- Reduce the amount of pepperoni or substitute with other toppings for a lower-fat option.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 pizza
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 30mg