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Thursday 18 June 2026 16:35:39 GMT
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High Protein Pepperoni Pizza (Air Fried) Air Fryer Only, Episode 3 ENTIRE PIZZA: 700 Calories 61g Protein 79g Carbs 13g Fat - SPREADABLE PROTEIN PIZZA DOUGH Dry Ingredients (mix first):
80g all-purpose flour (2/3 cup) 7g vital wheat gluten (1 Tbsp) 3g baking powder (3/4 tsp) 2g nutritional yeast (1 tsp) 2g salt (1/3 tsp) Dash garlic powder Dash Italian seasoning Wet Ingredients (add second) 120g plain 0% Greek yogurt (½ cup) 100g fat-free ultrafiltered milk (½ cup) 5g olive oil (1 tsp) — Toppings 120g tomato sauce (1/2 cup) 80g fat-free mozzarella (3/4 cup) 10g Parmigiano Reggiano (2 Tbsp) 9 turkey pepperoni slices — Instructions 1. In a bowl, mix dry dough ingredients until fully homogenized. Then add wet ingredients and mix until a thick, spreadable batter forms. 2. Add dough directly to the bottom of the air fryer basket and spread evenly. 3. Air fry at 300°F for ~20 minutes, until dough is cooked through. 4. Let rest 5 minutes, then carefully remove and flip. Return to air fryer for 5 minutes. 5. Add tomato sauce, mozzarella cheese, Parmigiano, and turkey pepperonis 6. Air fry at 350°F for 5–10 minutes, until cheese is melted and pizza is fully cooked. 7. Remove, slice, and enjoy! ⸻ ADAPT TO SHEET PAN/OVEN This recipe was originally developed as a large scale sheet pan pizza recipe (that recipe is also on my page) - but you can also make this single serve version work on a sheet pan! - Line a small sheet pan with parchment paper or use a ceramic non-stick pan. Spread dough evenly into a thin round or rectangle on the sheet pan - Bake at 400°F for 22-25 minutes, until set and cooked through. - Spread tomato sauce, then add mozzarella, Parmigiano, and turkey pepperoni. - Increase oven to 425°F - bake for 6-10 minutes, until cheese is melted and bubbling.
High Protein Pepperoni Pizza (Air Fried) Air Fryer Only, Episode 3 ENTIRE PIZZA: 700 Calories 61g Protein 79g Carbs 13g Fat - SPREADABLE PROTEIN PIZZA DOUGH Dry Ingredients (mix first):
80g all-purpose flour (2/3 cup) 7g vital wheat gluten (1 Tbsp) 3g baking powder (3/4 tsp) 2g nutritional yeast (1 tsp) 2g salt (1/3 tsp) Dash garlic powder Dash Italian seasoning Wet Ingredients (add second) 120g plain 0% Greek yogurt (½ cup) 100g fat-free ultrafiltered milk (½ cup) 5g olive oil (1 tsp) — Toppings 120g tomato sauce (1/2 cup) 80g fat-free mozzarella (3/4 cup) 10g Parmigiano Reggiano (2 Tbsp) 9 turkey pepperoni slices — Instructions 1. In a bowl, mix dry dough ingredients until fully homogenized. Then add wet ingredients and mix until a thick, spreadable batter forms. 2. Add dough directly to the bottom of the air fryer basket and spread evenly. 3. Air fry at 300°F for ~20 minutes, until dough is cooked through. 4. Let rest 5 minutes, then carefully remove and flip. Return to air fryer for 5 minutes. 5. Add tomato sauce, mozzarella cheese, Parmigiano, and turkey pepperonis 6. Air fry at 350°F for 5–10 minutes, until cheese is melted and pizza is fully cooked. 7. Remove, slice, and enjoy! ⸻ ADAPT TO SHEET PAN/OVEN This recipe was originally developed as a large scale sheet pan pizza recipe (that recipe is also on my page) - but you can also make this single serve version work on a sheet pan! - Line a small sheet pan with parchment paper or use a ceramic non-stick pan. Spread dough evenly into a thin round or rectangle on the sheet pan - Bake at 400°F for 22-25 minutes, until set and cooked through. - Spread tomato sauce, then add mozzarella, Parmigiano, and turkey pepperoni. - Increase oven to 425°F - bake for 6-10 minutes, until cheese is melted and bubbling.

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