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- Makes 4 pizzas
- Serving size: 1 pizza
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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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutritional Information:
Per serving (1 pizza): 406 calories, 76 g carbohydrates, 24 g protein, 3.4 g total fat, 0.5 g saturated fat, 0 g cholesterol, 362 mg sodium, 17 g fiber, 3.7 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (3)
(5 from 3 votes)I would love to try these but I don't have an air fryer. how do I convert to conventional oven?
Oh my yum. This makes great pretzels too. My happy accident of not thinning/stretching out my first pizza crust turned it into a piece of miniature focaccia bread with extra puffy edges. After cooling it was so soft I had to try a bite. Then came the butter, cinnamon and sugar.
felt like something from the old world. maybe it was the cannellini beans and the miso paste that laughed this flavor profile all the way to the bank of my throat