Air-Fryer Mini Pizzas with Alfredo Sauce

For dough, in a small saucepan heat ½ cup of the milk and the date paste over low until warm (105°F to 115°F), stirring to combine. Remove from heat. Sprinkle active dry yeast and the 1 tablespoon all-purpose flour over milk mixture. Cover; set aside in a warm place 30 minutes. 2. Meanwhile, in a large bowl stir together an additional ¼ cup all-purpose flour, the whole wheat flour, and the ¼ teaspoon salt. Stir milk mixture into flour mixture; knead to form a dough. If dough is sticky, add additional all-purpose flour 2 tablespoons at a time or until dough is pliable. Cover bowl with a cloth; let stand in warm place 1 hour to rise. 3. Preheat air fryer to 370°F for 10 minutes. Cut parchment paper into four 7-inch squares. Sprinkle a clean work surface with additional flour. Divide dough into four equal portions; form each portion into a ball. On floured surface roll one dough ball into a 7-inch circle. Poke circle several times with a fork. 4. Sprinkle flour over one piece of the parchment. Place dough circle on parchment. Lift parchment by edges and place in air fryer. Air-fry 8 minutes to partially bake crust. Repeat with the remaining dough. 5. Meanwhile, for sauce, in a blender combine the remaining 1 cup milk, the beans, nutritional yeast, miso paste, garlic, and ¼ cup water. Blend until smooth. Pour sauce into a large skillet. Stir in lemon juice, oregano, ⅛ teaspoon salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 10 minutes or until sauce thickens. 6. Spread ⅓ cup sauce over each partially baked crust. For oil-free: Top evenly with mushrooms, artichoke hearts, bell pepper, and tomatoes. (If using oil: Lightly coat mushrooms, artichoke hearts, bell pepper, and tomatoes with olive oil cooking spray and place on pizzas.) Air-fry each pizza 6 to 8 minutes more or until vegetables begin to brown. Remove and sprinkle with basil. Serve immediately.