Ingredients Needed

• Black beans: Use 1 can of black beans, drained and thoroughly rinsed. They create the base of the cake and add moisture while blending into the batter.
• Granulated sugar: Adds sweetness and helps create a tender texture.
• Unsweetened cocoa powder: Gives the cake its rich chocolate flavor.
• Large eggs: Help bind the ingredients together and give the cake structure.
• Baking soda: Helps the cake rise as it bakes.
• Vanilla extract: Adds a touch of vanilla flavor and complements the chocolate.

How to Make Viral Black Bean Cake

Preheat the oven to 350°F. Grease an 8-inch round cake pan or similar-sized baking dish.

Add the drained and rinsed black beans, sugar, cocoa powder, eggs, baking soda, and vanilla to a blender or food processor.

Blend until the mixture is completely smooth and no pieces of beans remain.

Pour the batter into the prepared pan and smooth the top with a spatula if needed.

Bake for approximately 25–30 minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean.

Be careful not to overbake it—you want the cake to stay moist and fudgy.

Let the cake cool before slicing. Serve it plain or top it with powdered sugar, whipped topping, fresh berries, or a drizzle of chocolate.

Serving Suggestions

Serve this chocolate black bean cake on its own or dress it up with your favorite toppings. Try a dusting of powdered sugar, fresh berries, whipped cream, or a drizzle of chocolate sauce. For an extra indulgent dessert, serve a warm slice with a scoop of vanilla ice cream.

How to Store

Store leftover black bean cake in an airtight container in the refrigerator for up to 4 days. Let individual slices sit at room temperature for a few minutes before serving, or warm them briefly in the microwave for a soft, fudgy texture.

Ingredients Needed

• All-purpose flour: This forms the base of the chocolate cake and gives the layers enough structure to stack.
• Unsweetened cocoa powder: Cocoa powder gives the cake its deep chocolate flavor. Use a good-quality cocoa powder for the best flavor.
• Granulated sugar: Sugar sweetens the cake and helps keep the layers tender.
• Brown sugar: Brown sugar adds extra moisture and a deeper caramel-like flavor that works beautifully with chocolate.
• Baking soda and baking powder: These help the cake rise and keep it light enough to balance the rich frosting.
• Salt: A little salt brings out the chocolate flavor and keeps the cake from tasting overly sweet.
• Eggs: Eggs give the cake structure and help create a soft, tender crumb.
• Buttermilk: Buttermilk adds moisture and a slight tang that makes chocolate cake taste even richer.
• Vegetable oil: Oil keeps the cake incredibly moist, even after refrigeration.
• Vanilla extract: Vanilla rounds out the chocolate flavor.
• Butter: Butter creates the rich base for the homemade fudge frosting.
• Unsweetened cocoa powder: More cocoa powder gives the frosting its deep chocolate flavor.
• Powdered sugar: Powdered sugar sweetens and thickens the frosting.
• Heavy cream or milk: This helps create a smooth, spreadable frosting.
• Vanilla extract: Just a little vanilla makes the chocolate frosting taste even better.

How to Make Linda's Fudge Cake

Start by making the chocolate cake. Preheat your oven and prepare two round cake pans with cooking spray and parchment paper.

In a large bowl, whisk together the flour, cocoa powder, sugar, brown sugar, baking soda, baking powder, and salt.

In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla. Slowly add the wet ingredients to the dry ingredients and mix until combined. The batter will be fairly thin, and that's exactly what you want.

Divide the batter between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs.

Let the cakes cool in the pans for several minutes before turning them onto a cooling rack. Make sure they are completely cool before frosting.

While the cakes cool, make the fudge frosting. Beat the softened butter until creamy. Add the cocoa powder and powdered sugar gradually, mixing between additions. Add the vanilla and enough heavy cream or milk to create a smooth, spreadable frosting.

Place one cake layer on a cake plate. Spread a thick layer of fudge frosting over the top. Add the second cake layer and cover the entire cake with the remaining frosting.

Use an offset spatula to smooth the frosting around the cake. Refrigerate before slicing so the layers and frosting have time to set.

Pro Tips for Linda's Fudge Cake

Make sure your butter is softened before making the frosting. Cold butter can leave you with a lumpy frosting.

Let the cake cool completely before assembling it. Even slightly warm cake can cause the frosting to melt.

For those beautiful restaurant-style slices, refrigerate the finished cake for at least an hour before cutting.

If you want perfectly even layers, use a kitchen scale to divide the batter between the cake pans.

And don't worry if your frosting isn't perfectly smooth. A homemade cake is supposed to look homemade!

Storage

Store the finished cake covered in the refrigerator for up to 4 to 5 days.

Because this cake is so rich and moist, it actually tastes even better after it has chilled for several hours. Let a slice sit at room temperature for about 10 to 15 minutes before eating for the best texture.

You can also freeze individual slices. Wrap each slice tightly in plastic wrap and place it in a freezer-safe container. Thaw overnight in the refrigerator.

Serving Suggestions

This cake is rich enough to stand on its own, but a scoop of vanilla ice cream takes it over the top.

You can also serve it with whipped cream, chocolate sauce, chocolate shavings, or fresh strawberries.

For the ultimate Cheesecake Factory-inspired dessert, serve a big slice with a scoop of vanilla ice cream and an extra drizzle of chocolate sauce.

Ingredients Needed

• Salmon: Use four salmon fillets. Fresh or thawed frozen salmon both work well.
• Cajun seasoning: This provides most of the flavor for the salmon and sauce. Use your favorite Cajun seasoning and adjust the amount to your preferred spice level.
• Garlic powder: Adds savory garlic flavor without overpowering the Cajun seasoning.
• Paprika: Adds extra color and a mild smoky flavor to the salmon.
• Olive oil: Used for searing the salmon and helping create a flavorful crust.
• Butter: Butter adds richness to the creamy sauce.
• Heavy cream: Creates the rich, creamy base for the Cajun sauce.
• Chicken broth: Helps thin the sauce slightly while adding extra savory flavor.
• Parmesan cheese: Parmesan melts into the sauce and helps make it thick and flavorful.
• Lemon: Fresh lemon juice adds brightness and balances the richness of the dish.
• Instant mashed potatoes: A convenient shortcut for an easy side dish.
• Canned corn: Canned corn makes the side quick and inexpensive. Warm it with butter and a little Cajun seasoning.

How to Make Cheesecake Factory Cajun Salmon

Start by patting the salmon fillets dry with paper towels. Season both sides generously with Cajun seasoning, garlic powder, and paprika.

Heat olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the salmon. Cook for about 4 to 5 minutes per side, depending on the thickness of the fillets. The salmon should be cooked through and nicely browned on the outside. Squeeze fresh lemon juice over the salmon, then transfer it to a plate.

Reduce the skillet heat to medium and add the butter. Once melted, add the heavy cream and chicken broth. Stir in Cajun seasoning, garlic powder, paprika, and Parmesan cheese.

Next time I'm making this with thicker fillets.

Whisk the sauce while scraping up the browned bits from the bottom of the skillet. Let it gently simmer for 5 to 7 minutes, or until slightly thickened.

While the sauce cooks, prepare the instant mashed potatoes according to the package directions. Heat the canned corn in a small skillet with butter and a sprinkle of Cajun seasoning.

Serve the salmon over or alongside the mashed potatoes and corn. Spoon plenty of the creamy Cajun sauce over the salmon and potatoes.

Storage

Store leftover salmon and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the salmon gently in the microwave or in a skillet over low heat. Warm the sauce separately and add a small splash of cream or broth if it has thickened too much.

Serving Suggestions

Serve this Cajun salmon with instant mashed potatoes and buttery Cajun corn for an easy Cheesecake Factory-inspired dinner. You can also serve it with roasted potatoes, rice, steamed broccoli, green beans, or a simple side salad.

A little fresh parsley and lemon juice make a nice finishing touch.

Ingredients Needed

How to Make Air Fryer Sweet and Sour Chicken

Start by preheating your air fryer to 380 degrees F.

Place the sweet and sour chicken pieces into the air fryer basket in a single layer. Cook for about 12 minutes, shaking the basket halfway through cooking. Cooking times can vary depending on the brand and whether your chicken is frozen or refrigerated, so check the package directions as needed.

While the chicken cooks, prepare the fried rice. Heat a little oil in a large skillet over medium-high heat. Add your vegetables and cook until they begin to soften.

Push the vegetables to one side of the skillet and add the beaten eggs. Scramble the eggs until cooked, then mix them with the vegetables.

Add the cooked rice and stir everything together. Drizzle in soy sauce and continue cooking until the rice is hot and lightly browned.

Heat the sweet and sour sauce according to the package directions. When the chicken is finished, transfer it to a bowl and toss it with the warmed sweet and sour sauce. Serve immediately with the homemade fried rice.

Storage and Reheating

Store leftover sweet and sour chicken and fried rice in separate airtight containers in the refrigerator for up to 3 days.

For the best texture, reheat the chicken in the air fryer rather than the microwave. Air fry at 350 to 375 degrees F until heated through and crisp.

Reheat the fried rice in a skillet or microwave until steaming hot. If the chicken and rice have already been combined, the microwave is the easiest option, although the chicken will not stay as crispy.

Serving Suggestions

Serve the sweet and sour chicken over or alongside this Blackstone Fried Rice, homemade fried rice for an easy takeout-inspired meal.

You can also add steamed broccoli, green beans, or another favorite vegetable to the plate. For extra flavor, sprinkle the finished dish with sliced green onions or sesame seeds.

If you like a little heat, add red pepper flakes or a drizzle of sriracha to the fried rice.

• Jennie- 0 Lean ground turkey breast - I honestly can’t tell that ground turkey was used in this recipe.  The enchilada sauce really helps to flavor it up. At the time I had made this post, I used Jennie-O lean ground turkey and they had kindly sent me some of their ground turkey to use. This post is also sponsored by them. 
• Onions, Zucchini, Garlic  - This is a great way of sneaking  in some extra added veggies and kids won’t even know they are there. I like to use my food processor to help chop the vegetables into smaller pieces.  When the veggies are the size of the ground turkey they are easier to chew and digest.
• Tomato sauce - When purchasing canned diced tomatoes, it is important to read the label and choose a product with no added salt or sugar if you are looking for a healthier option.
• Garlic - Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar. 
• Enchilada sauce (hot or mild) - Have a favorite homemade enchilada sauce recipe? Then use it. To make this recipe quick, I used canned enchilada sauce. 
• Flour tortillas - If you are on the WW program, please make sure to scan your tortillas with the WW app. Points will vary depending what type of tortilla you use. 
• 8 oz of low-fat Mexican cheese blend
• Cooking spray
• See the recipe card below for a full list of ingredients and measurements.

How to make Baked Turkey Enchiladas

Step 1: Preheat oven to 375.

Step 2: Brown ground turkey in a pan until it’s no longer pink. Drain any extra fat. Add in zucchini, onion, garlic, and cook for 5 minutes.

Recipe Tip: If you don't like to cut your vegetables feel free to add them to a food processor and have that do it for you. In the recipe video, I cook the onions and zucchini first and then ADD in the turkey. You can do it either way.

 Step 3: In a bowl add in enchilada sauce and  1 cup of tomato sauce. Tomato sauce is optional.  Add half of the sauce into the pan and reserve the rest of the sauce for the top of the enchiladas.

Step 4: Place about ½ cup of turkey mixture onto a flour tortilla and roll it up like a burrito and lay seam-side down in a 9 X 13 baking dish. When all flour tortillas are done spray with cooking spray.Cook enchiladas for 20 - 25 minutes. Take out of the oven. Serve with some salsa or sour cream.

Storage

Store leftover turkey enchiladas in an airtight container in the refrigerator for up to 4 days.

You can reheat individual servings in the microwave until hot. For a larger portion, cover the baking dish with foil and warm it in a 350 degree F oven until heated through.

These enchiladas can also be assembled ahead of time and refrigerated before baking. Add a few extra minutes to the baking time if they are going directly from the refrigerator to the oven.

Serving Suggestions

Serve Baked Turkey Enchiladas with Mexican rice, refried beans, black beans, or a simple side salad.

For a complete dinner, serve the enchiladas with rice and beans and finish with a scoop of fresh guacamole.

Topping Ideas

Add your favorite toppings right before serving.

Sour cream, avocado, diced tomatoes, sliced jalapeños, green onions, fresh cilantro, and lime wedges are all delicious.

Ingredients

• All-purpose flour - Provides the base for the pancake batter and helps create fluffy pancakes.
• Baking soda - also known as sodium bicarbonate, is a white crystalline powder that is commonly used in baking as a leavening agent
• Pumpkin pie spice - Adds classic fall flavor with a blend of warm spices.
• Cinnamon is a spice that comes from the inner bark of several trees from the genus Cinnamomum.
• Low-fat buttermilk (Or any non-dairy substitute) Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
• Canned pumpkin - Adds moisture, color, and plenty of pumpkin flavor. Make sure to use plain pumpkin puree, not pumpkin pie filling.
• Large egg(s) - The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chickens
• Packed brown sugar, dark variety - Is made by combining granulated white sugar with molasses, which gives it a brown color and a slightly different taste than regular white sugar.
• Extra Toppings: Powdered sugar Mini chocolate chips
• See the recipe card below for a full list of ingredients and measurements.

 How to Make Pumpkin Pancakes

To print the full recipe please see the recipe card below. 

In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt. 

In a large bowl, beat together buttermilk, pumpkin, eggs, and sugar. Add dry ingredients to wet ingredients; fold in just to combine. Add in the chocolate chips.

Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using ¼-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Sprinkle with powdered sugar just before serving. Yields 2 pancakes per serving.

Storage and Freezing

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. Allow them to cool completely before storing.

To reheat, place the pancakes in the microwave for about 20 to 30 seconds, or warm them in a toaster or skillet until heated through.

You can also freeze the pancakes for longer storage. Place cooled pancakes in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months. Reheat directly from frozen in the microwave, toaster, or oven.

Serving Suggestions

Serve these pumpkin pancakes with butter and warm maple syrup for a simple and classic breakfast. For an extra special fall breakfast, top them with whipped cream, chopped pecans, cinnamon, or a dusting of powdered sugar.

A drizzle of caramel sauce also pairs beautifully with the pumpkin and chocolate flavors. You can serve them with crispy bacon, breakfast sausage, or scrambled eggs for a hearty weekend breakfast.

For a fun brunch spread, add fresh berries, sliced bananas, and a bowl of whipped cream so everyone can customize their own stack.

Why This Works

• Remarkably Low Carbohydrate Profile: Utilizing premium nut flour instead of standard white flour keeps the glycemic impact low and fits flawlessly into a low carb routine.
• Sturdy and Holdable Base: This unique blend ensures the crust stays firm enough to hold with your hands, avoiding the floppy texture common in cauliflower crusts.
• Incredibly Fast Kitchen Prep: There is absolutely no yeast activation or dough rising time required, meaning you can go from raw ingredients to a hot oven in under ten minutes.
• Naturally Gluten Free Base: The foundational ingredients are inherently grain-free, making this a safe option for anyone managing gluten sensitivities.

Ingredients Needed for Low Carb Pizza Crust

• 1 large Egg (Whole) - Eggs function as the primary binding agent, holding the almond flour together and helping the crust brown beautifully in the oven.
• ¼ cup Tap Water - A small splash of warm water helps activate the psyllium husk, transforming the mixture into a smooth, easily workable dough ball.
• 1 tablespoon Extra Virgin Olive Oil
• 1 ½ cups Blanched Almond Flour - Super-fine, blanched almond flour provides a rich, buttery foundation that keeps the crust tender while offering a healthy dose of dietary fiber and protein.
• ½ cup Parmesan Cheese (Grated)
• ½ teaspoon Baking Powder

Substitution Tips

Are you looking for a more suitable recipe to fit your diet, try these pizza crust recipes!

• We love pizza crust recipes on this page.
• Low Carb or Keto: Check out Fat Head Pizza Crust
• Carnivore: Carnivore Pizza Crust
• Weight Watchers: 2 Ingredient Dough (3 Ways!)
• or Chicken Crust Ceasar Salad pizza.

Step 1 Whisk together the egg, water, and olive oil in a small bowl. Set aside.

Step 2 Combine the dry ingredients: almond flour, parmesan cheese, and baking powder.  Slowly incorporate the first bowl of ingredients into the dry ingredients.

Step 3 Grease two sheets of parchment. Use the parchment paper to help you roll the dough out because it can be a little sticky. Place the dough between two sheets of parchment paper and roll it out into a circular shape with a rolling pin.  Take the top parchment paper off and lift the bottom parchment paper off onto a sheet pan.

Storage

If you want to meal prep, you can par-bake the almond flour crust, let it cool completely, and wrap it tightly in plastic wrap. Store it in the refrigerator for up to four days or freeze it for up to three months. When pizza night arrives, simply add your favorite toppings directly to the chilled or thawed crust and bake at 400 degrees for eight minutes until the cheese melts.

Serving Suggestions

This versatile crust acts as the perfect canvas for a classic margherita style pizza topped with light mozzarella, sliced tomatoes, and fresh basil leaves. Spread some of this Basic Marinara Sauce Recipe on top of the crust.

For a high-volume protein boost, load it up with shredded chicken breast, red onion slices, and a drizzle of low-point barbecue sauce.

Pair a couple of slices with a crisp side salad tossed in a light vinaigrette for a complete

What Ingredients do I need? 

• Tilapia - Any type of white fish will work for this such as cod or walleye 
• Parmesan Cheese  - is an Italian hard cheese produced from cow’s milk and aged for 12 years. Use freshly grated if money isn’t an issue. 
• Garlic Powder -  is made from dehydrated garlic cloves and like the chili powder above it gets pulverized into a powder or flour consistency.
• Paprika - is a spice made from ground, dried fruits of Capsicum annuum, a type of pepper plant. It is typically sweet and mild, but can also have a slightly bitter or spicy taste depending on the variety used.
• Parlsey Flakes -  is a type of herb that is commonly used as a garnish or seasoning in various dishes. It has a bright green color and a mild, slightly bitter taste. Parsley is a good source of vitamins A and C, as well as minerals such as potassium and iron.
• Olive Oil  - I like to use Simply Organic Olive from Aldi 
• See the recipe card below for a full list of ingredients and measurements. 

How to make Air Fryer Parmesan Tilapia

Step 1: Preheat the air fryer to 350 degrees.

Step 2: In a bowl mix together the parmesan cheese, garlic powder, parsley flakes, and paprika. Coat each side of the fish with parmesan cheese.

Step 3: Drizzle the olive oil over the fish or spray with olive oil spray, this will help it turn that golden brown color. Place the tilapia on parchment paper in your air fryer basket.

Air Fry the fish for 10 minutes. Serve with this 3 Ingredient Tarter Sauce for 25 to 30 minutes. Remove from oven and cool completely. 

Make some homemade tartar sauce to go with this - 3 Ingredient Tartar Sauce

Pro Tips Parmesan Crusted Tilapia

• To achieve the ultimate crispy texture, never overcrowd your air fryer basket. If the tilapia fillets are overlapping or jammed tightly against each other, the steam will get trapped, and the parmesan crust will turn out soggy instead of crunchy.
• Cook in separate batches if you have a smaller basket model. Additionally, always use an oil mister rather than aerosol propellant sprays, which can degrade the nonstick coating of your air fryer over time.

Storage

If you happen to have leftovers, store them in a shallow, airtight container in the refrigerator for up to two days. When you want to reheat the fish, avoid the microwave at all costs, as it will make the tilapia rubbery and the crust soft.

Instead, place the fillets back into the air fryer at 350 degrees for three to four minutes to instantly restore that beautiful, crisp texture.

Serving Suggestions

This savory Parmesan tilapia pairs magnificently with a giant side of Air Fryer Frozen Broccoli or Blackstone Asparagus.

To keep the meal light and high-volume, serve the fish over a bed of fluffy riced cauliflower or a crisp garden salad tossed in a zero-point lemon herb dressing.

Tools Used for Parmesan Crusted Tilapia

Air Fryer  NUWAVE Brio 8QT 6-in-1 Digital Air Fryer with Integrated Digital Temperature Probe, 100 Touch & Go Menu Presets, Convenient Sear, Reheat & Warm Buttons & Adjustable Wattage Control

Why You'll Love Chicken Au Poivre

• If you love chicken and potato dishes is probably the fanciest version I've ever made.
• The cream creates a gravy with the fresh herbs and chicken juices and it's super good over mashed potatoes. Fresh rosemary, garlic, shallot, and cracked black pepper give the chicken so much flavor.
• The sauce cooks with the chicken. You don't need to make a completely separate sauce.
• It's an easy dinner. Everything goes into one baking dish before going into the oven.
• It looks fancy but isn't difficult. This is perfect for a weeknight dinner or when you want something that feels a little more special.
• It's a viral recipe worth trying. There's a reason everyone keeps making this chicken!

What Is Chicken Au Poivre?

Traditional Chicken Au Poivre is inspired by the classic French preparation steak au poivre, which is known for its generous amount of cracked black pepper and creamy pan sauce.

Instead of steak, this version uses chicken and combines the pepper with garlic, shallot, herbs, and cream for a rich and flavorful chicken dinner.

Ingredients Needed for Chicken Au Poivre

• 1 whole chicken: Can also use bonless chicken thighs or chicken breast.
• Heavy cream: Creates a rich, creamy sauce that coats the chicken. Don't mind the spill! lol
• Shallot: Adds a mild, slightly sweet onion flavor to the dish.
• Garlic: Adds savory flavor and depth to the creamy sauce.
• Fresh rosemary: Provides a fragrant, earthy herb flavor.
• Lemon Zest
• Coarsely cracked black pepper: Gives Chicken Au Poivre its signature bold, peppery flavor.
• Salt: Enhances all of the flavors in the chicken and sauce.
• Olive oil: Helps coat the chicken and adds a little richness.

How to Make Chicken Au Poivre

Place the whole chicken breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone to flatten the chicken.

Pat the chicken dry and season both sides generously with salt and coarsely cracked black pepper. Place the chicken skin-side up in a baking dish or oven-safe skillet.

Bake the chicken uncovered at 400°F for 20 minutes. This gives the chicken a head start and allows the skin to begin browning before adding the cream mixture. Do not pour the cream in right away.

While the chicken is baking combine the finely chopped shallot, minced garlic, fresh rosemary, cracked black pepper, lemon zest, and salt in a bowl. Stir until well combined. Pour in heavy cream and mix.

After the first 20 minutes of baking, carefully remove the chicken from the oven. Pour the cream mixture over and around the chicken, making sure some of it gets over the top.

Return the chicken to the oven and continue baking until the chicken is cooked through and the thickest part reaches 165°F. The cream mixture will cook down into a rich, flavorful pepper sauce around the chicken.

Remove the chicken from the oven and let it rest for a few minutes before carving. Spoon the creamy pepper sauce over each portion and serve with your favorite side dishes.

Ingredients Needed

• Frozen Pizza: Use your favorite brand and variety of frozen pizza. Pepperoni, cheese, supreme, sausage, and veggie pizzas all work well. Make sure the pizza fits comfortably inside your air fryer basket.
• Optional Pizza Toppings: If you want to customize your pizza, add a little extra shredded mozzarella, Parmesan cheese, pepperoni, or your favorite pizza toppings before cooking.
• Italian Seasoning: A sprinkle of Italian seasoning can add extra flavor to the finished pizza.
• Red Pepper Flakes: Add red pepper flakes if you like a little heat on your pizza.

How to Make Air Fryer Frozen Pizza

Preheat the air fryer if needed. Some air fryers do not require preheating, but preheating can help the crust start cooking immediately.

Place the pizza in the air fryer. Carefully place the frozen pizza directly into the air fryer basket. Make sure it sits flat and does not touch the heating element.

Air fry the pizza. Cook at 380 degrees F for approximately 8 to 12 minutes, depending on the size and thickness of your pizza and your particular air fryer.

Storage

Leftover air fryer pizza can be stored in an airtight container in the refrigerator for up to 3 to 4 days.

For the best texture, reheat leftover pizza in the air fryer rather than the microwave. Air fry at 350 degrees F for 3 to 5 minutes, or until the cheese is hot and the crust is crisp again.

You can also freeze leftover cooked pizza slices. Wrap each slice well and place them in a freezer-safe container or bag. Reheat directly from frozen in the air fryer until hot.

Serving Suggestions

Serve your air fryer frozen pizza with a simple side salad for an easy dinner. You can also pair it with air fryer vegetables, mozzarella sticks, breadsticks, or garlic bread.

For dipping, try marinara sauce, ranch dressing, garlic butter, or pizza sauce.

If you are serving pizza for a casual gathering, cut it into smaller slices and serve it alongside other easy appetizers.