Air-Fryer Mini Pizzas with Alfredo Sauce
Fun and personal-sized mini pizzas made with a wholesome whole wheat dough. Topped with a creamy, dairy-free Alfredo sauce made from cannellini beans and miso. Loaded with fresh veggies like mushrooms, artichoke hearts, and roasted red peppers. The air fryer cooks the crust to crispy perfection in minutes. A guilt-free pizza night the whole family can enjoy.
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 20 min
- Servings
- 1
- Calories
- 350 per serving
- Temperature
- 370°F
- Difficulty
- beginner
- Cost
- $8
Ingredients
- 1.5 cups unsweetened plant-based milk
- 2 tsp date paste
- 1.25 tsp active dry yeast
- 0.56 cup unbleached all-purpose flour
- 0.88 cup whole wheat flour
- 0.25 tsp sea salt
- 15 oz cannellini beans
- 0.25 cup nutritional yeast
- 1.5 tsp miso paste
- 1 clove garlic (minced)
- 1 tbsp lemon juice
- 0.5 tsp ground dried oregano
- 2 cups sliced fresh mushrooms
- 7 oz artichoke hearts
- 1 count roasted yellow bell pepper
- 0.75 cup sliced cherry tomatoes
- 9 count fresh basil leaves
Steps
- 1Mix warm milk, date paste, yeast, and 1 tbsp flour; let sit 30 mins.
- 2Mix remaining flours and salt; add milk mixture and knead dough.
- 3Let dough rise 1 hour.
- 4Preheat air fryer to 370°F.
- 5Divide dough into 4, roll out, and air-fry 8 mins.
- 6Blend remaining milk, beans, yeast, miso, garlic to make sauce.
- 7Simmer sauce with lemon, oregano, salt/pepper until thickened.
- 8Spread sauce on crusts, top with veggies.
- 9Air-fry 6-8 mins.
- 10Garnish with basil.
Lunch