Air Fryer Biscuit Pizzas (Print Version)
Fluffy refrigerated biscuits become crisp little pizza bases in the air fryer, finished with sauce, mozzarella, pepperoni, and herbs.
# Ingredients:
→ For the biscuit crusts
01 -
1 can (16.3 oz / 462 g) refrigerated large flaky biscuits, 8 biscuits
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon Italian seasoning
→ For the toppings
05 -
1/2 cup (120 ml) thick pizza sauce
06 -
1 1/2 cups (170 g) shredded low-moisture mozzarella
07 -
24 mini pepperoni slices, or 12 regular slices cut in half
08 -
2 tablespoons grated parmesan cheese
09 -
1 tablespoon chopped fresh basil or parsley
10 -
Pinch of red pepper flakes, optional
# Instructions:
01 -
Preheat the air fryer to 330°F for 3 minutes. Lightly coat the basket with oil spray if your model tends to stick.
02 -
Separate the biscuits and press each one into a 4-inch round. Brush the tops lightly with olive oil, then sprinkle with garlic powder and Italian seasoning.
03 -
Place 3-4 rounds in the basket with space between them. Air fry for 3 minutes, flip, and cook 2 minutes more until puffed and lightly set. Repeat with remaining biscuits if needed.
04 -
Spread about 1 tablespoon pizza sauce over each par-baked biscuit, leaving a small border. Top with mozzarella, pepperoni, and parmesan.
05 -
Return the pizzas to the air fryer in batches. Cook at 330°F for 3-5 minutes until the cheese is melted, pepperoni edges curl, and the biscuit bottoms are golden.
06 -
Let the pizzas rest for 2 minutes before serving. Sprinkle with basil or parsley and red pepper flakes if using.
# Notes:
01 -
Makes 8 mini pizzas, about 2 per serving.
02 -
Nutrition is an estimate per serving of 2 mini pizzas.
03 -
Cook in batches so hot air can move around each biscuit.