A thin-crust pizza built on two tortillas, ready from the air fryer in 8 minutes at 180°C (350°F). The trick is the layer of grated cheese sandwiched between the tortillas: as it melts, it glues them into one sturdy base that stays crisp instead of sagging under the sauce. Spread pizza sauce on top, add more cheese and pepperoni, and cook until the edges brown and the cheese bubbles. If the tortilla lifts in the fan’s airflow, hold it down for the first minute with a small trivet or a skewer laid across the top. Rest it briefly on a plate before slicing so the base sets.
Instructions
- 1
Take a tortilla and generously cover it with grated cheese.
- 2
Place a second tortilla on top.
- 3
Add a layer of pizza sauce and grate more cheese over it.
- 4
Top with pepperoni slices.
- 5
Transfer to the air fryer and cook at 180°C (350°F) for 8 minutes.
08:00 - 6
Let rest on a plate for a moment, then slice and enjoy.
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Frequently Asked Questions
Why two tortillas with cheese between?
The cheese melts and glues the tortillas into one sturdy double-layer base that crisps without going floppy under the toppings — a quick thin crust.
How do I stop it flying around in the air fryer?
The melting cheese weighs it down, but you can rest a small trivet or skewer across the top for the first minute, or use a perforated pizza tray.
Can I bake it instead?
Yes — bake at 200°C for about 8–10 minutes until crisp and bubbly. The air fryer is just faster and crisper underneath.