Prep the bases: Lightly spritz or brush the bottoms with oil so they don’t stick. For tortillas, stack two for sturdiness or use street-size for minis.

Sauce smartly: Spread 1–2 tablespoons of sauce over each base. Keep sauce a little shy of the edges to prevent spillover.

Layer cheese and toppings: Add a modest layer of mozzarella, then toppings. Finish with another light sprinkle of cheese to “lock in” the toppings.

Season: Add a pinch of oregano and a tiny dusting of garlic powder. Don’t oversalt if using pepperoni or ham.

Air fry: Place pizzas in a single layer and cook for 4–6 minutes until cheese is melted and edges are golden. Check at 4 minutes to avoid over-browning.

Cool completely: Let pizzas rest on a rack for 5–10 minutes so steam escapes. This keeps crusts crisp in the lunchbox.

Pack: Slice into halves or quarters for younger kids. Add fruit, yogurt, or veggie sticks for a balanced lunch.