Air Fryer Zucchini Pizza

I have to confess: I once tried to make a deep-dish pizza out of zucchini because “thin crust” sounded healthy and also because I was hungry and impatient. Spoiler: it went gloriously sideways — but out of that glorious mess came the inspiration for these tiny, crispy, cheesy delights. If you like the idea of pizza but don’t love the dough drama, these Air Fryer Zucchini Pizzas will become your weeknight secret weapon. They come together fast, smell like a pizzeria in your kitchen, and give you those satisfying golden edges without heating the whole house. Plus, they vanish faster than you can say “extra pepperoni.”

Quick Facts

• Yield: Serves 4 (about 12–16 bites)
• Prep Time: 15 minutes
• Cook Time: 12 minutes (per batch: see notes)
• Total Time: 27 minutes

Why This Recipe is Awesome

This recipe gives you everything you love about pizza — melty cheese, bright tomato sauce, and crisp, browned edges — without the fuss of dough. The zucchini stays tender in the middle and gets a little crisp and caramelized at the edges, while the cheese bubbles and browns. It’s so easy even your oven can’t mess it up. Perfect for a light lunch, a snack that impresses, or a veggie-forward appetizer when you want something a little more exciting than carrot sticks.

Ingredients

For the Main Dish:

• 2 medium zucchini (about 10–12 ounces each), sliced into 1/4-inch rounds
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1 cup shredded mozzarella (about 4 oz)
• 2 tbsp grated Parmesan
• 1/3 cup pizza sauce (store-bought or homemade)
• 12–16 mini pepperoni slices or chopped toppings of your choice
• Fresh basil leaves for garnish
• Red pepper flakes, optional

For the Sauce / Garnish (if applicable):

• Extra pizza sauce for dipping (about 1/4 cup)
• Optional: 1 tbsp melted butter mixed with 1/2 tsp garlic powder for a garlic drizzle

How I Make It

Step 1:

I start by slicing the zucchini into even 1/4-inch rounds so they cook at the same pace. Toss the rounds in a bowl with 1 tbsp olive oil, 1/2 tsp salt, 1 tsp Italian seasoning, and 1/4 tsp garlic powder. You’ll smell the herbs right away — that little herb-scented cloud tells you you’re doing this right.

Step 2:

Preheat the air fryer to 400°F for about 3 minutes. Lay zucchini in a single layer in the basket — don’t overcrowd. I do two batches with my 4-quart air fryer; if you crowd them they steam instead of crisp. Cook the rounds for 6–8 minutes until they develop golden edges and a little sheen on top.

Step 3:

Pull the zucchini out (careful, they’ll sizzle). Spoon about 1 tsp pizza sauce onto each round and gently spread. Sprinkle a pinch of mozzarella and a little Parmesan, then add a pepperoni or your chosen topping. You’ll hear a satisfying quiet crunch as the hot cheese touches cool air — tiny kitchen music. Return to the air fryer for another 3–4 minutes until the cheese melts and bubbles.

Step 4:

Watch for visual cues: the cheese should go from shiny to slightly golden and the zucchini edges should look caramelized and firm but not shriveled. That’s your cue that they’re done. If you like extra browning, pop them under a broiler for 30–60 seconds — but keep an eye on them.

Step 5:

Finish with a little torn fresh basil and a sprinkle of red pepper flakes if you like heat. Drizzle a touch of melted garlic butter or olive oil for shine. Serve warm — they taste best right off the air fryer when the cheese still stretches and the zucchini is pleasantly tender.

Pro Tips

• Slice zucchini uniformly. A mandoline or a steady hand gives you even cooking every time.
• Don’t skip preheating the air fryer to 400°F — it ensures quick crisping and prevents sogginess.
• For less watery zucchini, salt slices and let them sit 10 minutes, then pat dry with a paper towel before seasoning.
• Use low-moisture mozzarella for less pooling of liquid and a better golden melt.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• If you don’t have mozzarella, use shredded provolone or cheddar — flavor shifts slightly but still delicious.
• Swap pepperoni for cooked chicken or crumbled Italian sausage for a heartier bite; if you add raw meat, cook it to a safe temp of 165°F first.
• Dairy-free option: use a plant-based shredded cheese and nutritional yeast for extra savory flavor.
• Gluten-free? Already good — this recipe contains no wheat unless your toppings do.

Variations & Tips

• Spicy: Add a smear of spicy arrabbiata sauce and pickled jalapeños.
• Kid-friendly: Keep it simple with sauce and cheese and cut pepperoni into fun shapes.
• Caprese twist: Use fresh mozzarella balls, cherry tomato halves, and balsamic glaze after cooking.
• Mediterranean: Swap sauce for hummus, top with feta, olives, and chopped roasted red peppers.
• BBQ chicken: Use BBQ sauce, shredded chicken, red onion, and cilantro for a saucy alternative.
• Everything bagel twist: Skip sauce, top with a smear of cream cheese, smoked salmon, dill, and capers for brunch-ready bites.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Roast your zucchini rounds and store them in an airtight container for up to 2 days. Add sauce and cheese only when reheating so they don’t get soggy. Reheat in the air fryer at 350°F for 3–5 minutes to refresh the crispness.

Can I double the recipe?

Sure thing. Work in batches so the air can circulate; doubling doesn’t change seasoning, but expect to run several batches which adds a few minutes overall.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for browned, slightly crisp edges on the zucchini and bubbly, lightly golden cheese. The rounds should feel tender when you press them gently but not collapsed.

What if I don’t have ingredient X?

No panic: swap pizza sauce with marinara or even salsa for a fun twist. If you lack fresh basil, use dried oregano or parsley for brightness.

How I Like to Serve It

I pile these on a big platter for grazing — they make a killer appetizer at a casual get-together. Pair them with a simple green salad and chilled white wine for a light dinner, or serve alongside roasted chicken for a heartier meal. For summer nights, they work great next to grilled corn and lemony couscous.

Notes

• Store leftovers in the fridge for up to 2 days; reheat in the air fryer for best texture.
• If you add cooked chicken, ensure it reached a safe internal temp of 165°F.

Final Thoughts

Closing: These Air Fryer Zucchini Pizzas make weeknights brighter and snack time way more fun — now go impress someone (or just yourself) with your crispy, cheesy creations!