Preheat the air fryer. Set it to 375°F (190°C) and let it warm up for 2–3 minutes. A hot basket helps the tortilla crisp faster.

Prep the tortilla. Lightly brush or spray one side of the tortilla with olive oil. Place it oil-side down on a plate or cutting board. This keeps the bottom crisp, not soggy.

Add the sauce. Spread 2–3 tablespoons of pizza sauce over the tortilla, leaving a small border. Too much sauce can make it floppy, so go light.

Cheese it. Sprinkle a thin, even layer of shredded mozzarella (about 1/2 cup). Add a tablespoon of Parmesan if you like a salty bite.

Top it smart. Add your chosen toppings in a single layer. Avoid piling on water-heavy veggies like mushrooms or tomatoes—pat them dry or use fewer pieces so the tortilla stays crisp.

Season. Dust with a pinch of dried oregano or Italian seasoning. Add garlic powder and red pepper flakes if you want more flavor and heat.

Transfer to the air fryer. Carefully place the tortilla pizza in the basket. If your basket has large holes, set the pizza on a small sheet of parchment with holes poked in it to keep airflow moving.

Cook. Air fry for 4–6 minutes, checking at the 4-minute mark. Look for melted, bubbly cheese and golden edges. Every air fryer runs a little different, so adjust as needed.

Finish and rest. Use tongs or a spatula to remove the pizza. Let it sit for 1–2 minutes to set the cheese. Garnish with fresh basil if you like, then slice and enjoy.

Repeat for more. If you’re making several, build the next while the first one cooks. Keep finished pizzas on a cooling rack so the bottoms stay crisp.