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Step aside frozen pizza, there’s a new guy in town. We’re talking about air fryer pizza! These perfectly crispy, easy-to-make, personal-sized pizzas are about to revolutionize pizza night. And with over 200 5-star reviews, you can rest assured this recipe is foolproof!
save this recipe!Recipe Improved
This recipe has been updated to fix the uncooked crust issue that many have commented on. Thank you everyone for your input. This community wouldn’t be the same without you!
After dozens of rounds testing different doughs, cheeses, temperatures, and cook times, we landed on this method that delivers a crispy, golden crust every single time (without overcooking the toppings).
The secret? A quick par-bake and a high-heat blast that mimics the effect of a pizza oven (without one).
Reader rating
“I’ve been craving a good pizza for so long. I gave up until now. Easy, breezy great tasting cheesy pizza in minutes.” —Winnie
Key Ingredients
This is just an overview–jump to the recipe card for measurements and printable instructions!
- Pizza Dough: You can use store-bought or homemade pizza dough, rolled-out crescent rolls, or a tortilla.
- Buffalo Mozzarella Cheese: This type of mozzarella has a higher moisture content, meaning it stays soft and creamy even after baking (but shredded would also work!).
- Pizza Sauce: Store-bought tomato sauce is great to save time, but nothing beats homemade marinara sauce!
Dough Options
We’ve tried just about every dough out there in the air fryer. Here’s how they stack up:
- Tortillas: These cook up super thin and crispy (almost cracker-like), but burn fast, so keep a close eye on the cook time.
- Homemade pizza dough: Our go-to for chewy, restaurant-style crust. It crisps beautifully when par-baked and gives you full control over thickness and shape.
- Naan or pita bread: A foolproof shortcut that’s great for beginners or quick dinners. No rolling or rising; just add toppings and air fry.
Try These Pizza Toppings
Three Cheese Roasted Grape Pizza
30 minutes
Easy Roasted Veggie Pizza
40 minutes
Black Truffle And Mushroom Pizza
30 minutes
Air Fryer Pizza (With Fresh Mozzarella)
Ingredients
- buffalo mozzarella
- pizza dough, 1 12-inch dough will make 2 personal sized pizzas
- olive oil
- tomato sauce
- Optional toppings to finish: fresh basil, Parmesan cheese, pepper flakes
Instructions
- Prep: Preheat air fryer to 375°F (190°C). Spray air fryer basket well with oil. Pat buffalo mozzarella dry with paper towels (to prevent a soggy pizza).
- Cook Crust: Roll out pizza dough to the size of your air fryer basket. Carefully transfer it to the air fryer, then brush lightly with a teaspoon or so of olive oil and prick in a few places with a fork. Cook for 3 minutes, then flip the dough over.
- Assemble: To the precooked crust, spoon on a light layer of tomato sauce and sprinkle with chunks of mozzarella.
- Air fry for about 7 minutes until crust is crispy and cheese has melted. Optionally top with basil, grated Parmesan, and pepper flakes just before serving.
Notes
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
well, i have to give it a try too.
Don’t believe it.ive tried pizza on every level in air fryer on bake, air fry and others and bottom never ever gets crisp. Air fryers don’t do pizza as good as a regular oven.
My favorite is flour tortillas. I use a pizza docking tool, then lightly brown both sides with oil in a frying pan to give it some body. Assemble to individual tastes and pop into the air fryer until cheese begins to brown.
That’s a great idea! 😀
I’ve made this a couple of times now using homemade, half whole wheat flour, and trying to get the dough rolled thin to about 3/8″ before popping it into the air fryer. Under the high heat it plumps up to be a regular or medium thick crust.
On the first side, I left the crust in until the bottom has a lovely golden brown color, probably more than 3 minutes. I would flip it into a plate to put on the topping, while plopping in another crust for it’s first side baking. Then when all the crusts have been par-baked and are ready with toppings, I’d start baking them one at a time with the browned side up and topped. I’d bake them until cheese is melty and the bottom browned, between 5-8 minutes. They were great with crispy bottoms. Our best pizzas.
I’m surprised by the other commenters whose crusts didn’t come out crispy. Maybe I left mine in longer, or maybe actually taking the par-baked crust out for awhile before flipping, topping and baking it again helps the crust to come out crispy.
I am going to copy one commenter’s trick of using parchment paper to make it easier to remove from the basket.
I am wondering if you flipped the pizza dough at the 3 minute mark and then added pizza toppings, if that would cure the white dough bottom. I liked this better than freezer pizza but not by much. The dough on the bottom did not get crispy or browned at all.
Hi Penny! I’m actually updating these instructions this week to be more and foolproof. YES, flip the pizza dough after 3 minutes then top it. That solves the undercooked issue!
I tried this despite the negative reviews. I actually think the tone from some of the reviews wanted me to prove them wrong. Well, it worked! I made a delicious pizza that my husband loved! I did cook it a little longer in my air fryer (they are all different) and flipped cooking both sides before toppings and then put it under the broiler of my air fryer (double door kind). I also brushed both sides of the crust with garlic spread instead of oil. Nice job, Sarah!
I’m so happy to hear it worked for you, Dana! I’ve actually been retesting this one and will have an updated version coming out VERY soon, but it involves what you did (i.e. flipping and extending the cook time a little). Thanks so much for letting us know how it went! 😀
I have made this pizza on two occasions recently and it will be my go to when pizza is desired. I did make a couple of changes to meet my needs. I used 220 grams of homemade pizza dough and I precooked the dough, after shaping, in my Phillips Air Fryer at 375 degrees F, three minutes per side. This amount of dough will make a thick pizza. I placed the dough on a sheet of parchment paper and placed that on top of a silicon pad. I left the parchment paper long on two sides to act as handles. After assembly of the pizza (still on the parchment paper) I cooked it at 400 degrees F for 7 minutes and it turned out great. Thanks for this great recipe for a quick pizza.
I made mine on a piece of rolled out italian bread.. using a ninja 4 in 1 portable.. real good..
I cannot locate the ‘number one google air fryer pizza dough” recipe. Can you provide some additional information on it? thanks!
Hi Ginny! This is it! 🙂
Thanks for the pizza dough recipe. I totally missed it was linked. So not techy. You are a fabulous food wizard!!