Preheat the air fryer: Set to 375°F (190°C) for 3–4 minutes. A hot basket helps crisp the crust.

Cook the meat: Brown the ground beef or turkey in a skillet over medium heat. Drain any excess fat, then stir in taco seasoning and a splash of water. Simmer 1–2 minutes until saucy and well-coated. Let it cool a bit so it doesn’t make the crust soggy.

Warm the beans: Heat refried beans in a small saucepan or microwave until spreadable. This keeps the crust from tearing and makes spreading easier.

Assemble the base: Lightly spray the crust with olive oil. Spread a thin layer of refried beans over the surface, leaving a small border. Spoon on some salsa or taco sauce. Don’t overdo the sauces—too much can make the middle soggy.

Add toppings that need melting: Sprinkle on seasoned meat, then add shredded cheese. If you like sauteed onions or peppers, add them now. Save fresh, watery toppings for after air frying.

Air fry the pizza: Carefully transfer the pizza to the basket (you can build it on a piece of parchment that’s trimmed to fit). Cook at 375°F (190°C) for 6–8 minutes, checking at minute 5. The cheese should be melted and bubbly, and the edges golden.

Finish with fresh toppings: After cooking, add shredded lettuce, diced tomato, onion, olives, jalapeños, and cilantro. Drizzle with sour cream or Greek yogurt and add avocado or guacamole. Squeeze a little lime over the top for brightness.

Slice and serve: Use a sharp pizza cutter and serve right away while the crust is crisp.