English Muffin Pizza
These healthy vegan English muffin pizzas are topped with a generous amount of fresh veggies, marinara sauce, and dairy-free cheese making them a nutritious and flavorful meal. Perfect for a quick snack or easy dinner, they offer a satisfying plant-based option packed with vibrant vegetables.
When I was a kid, we ate little English muffin pizzas regularly. I think what my mom liked about them was that everyone could top them with whatever pizza toppings they wanted, and they were fun to make. For more kid-friendly recipes that are great for picky adult eaters too, check out our list of kid-friendly plant-based foods.
These days, my family loves them for the very same reasons and I really appreciate them because I can have dinner on the table in about 15 minutes.
We have more Italian-inspired plant-based recipes on this website like my large gluten-free veggie pizza, this spinach mushroom vegan lasagna, and our vegan spaghetti and meatballs.
Reasons you will love these mini pizzas
- Loaded with Veggies – These English muffin pizzas are packed with fresh, colorful vegetables, making them a nutritious and delicious choice for a healthy meal or snack.
- Quick and Easy – Perfect for busy days, these pizzas are simple to prepare and bake in just minutes, offering a fast and satisfying plant-based option.
- Vegan and Guilt-Free – Made with dairy-free cheese and marinara sauce, these pizzas are entirely vegan and a great way to enjoy a classic favorite without compromising on health.
- Customizable Toppings – Easily customize your English muffin pizzas with your favorite veggie toppings and spices, allowing for endless variations to suit your taste preferences.
Ingredients you will need
- English muffins- Whole wheat English muffins are a great choice for English muffin pizzas because they provide a higher fiber content and more nutrients compared to refined options. Their hearty texture adds a satisfying crunch and a nutty flavor, making them a healthier base for your pizzas while helping to keep you fuller for longer.
- Marinara pizza sauce- Enhances their flavor with a rich, tangy tomato base that complements the toppings. It also helps to keep the toppings in place and adds moisture, creating a deliciously savory and satisfying mini pizza. I have included some suggestions below.
- Veggies- Bell peppers, mushrooms, onions, and spinach are excellent choices for making English muffin pizzas, as they add vibrant color, rich flavor, and a nutritious boost.
- Cheese- Using my easy vegan cheese sauce adds a creamy, cheesy flavor without any dairy. It enhances the overall taste and texture while keeping the pizza completely plant-based and suitable for those with dairy sensitivities or dietary preferences.
Tips & Suggestions
- Muffin Options- Whole grain muffins are a healthy choice. The Ezekiel English muffins that I use for this recipe can be found in the frozen food section of many grocery stores.
- Toast Muffins- Don’t skip the toasting part before adding the marinara sauce. The outcome of not toasting them first is soggy pizza.
- Quick Tip- If you’re in a big hurry, pre-cut veggies can always be at your local grocery store to speed the process up even more.
Key to avoiding soggy English muffin pizzas
The key to avoiding soggy English muffin pizzas is to toast the muffins before adding your toppings. This creates a crispy base that holds up better to the sauce and veggies, ensuring your pizzas come out perfectly crisp and delicious every time.
How to make English muffin pizza
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Preheat your oven to 400°F and line a baking sheet with parchment paper to make cleanup easy.
Dice and chop the veggies you plan to use. We like onions, mushrooms, bell peppers, olives, spinach, and others.
STEP #2: Slice the English muffins in half and toast them in a toaster or oven with the sliced side up until crispy. Don’t skip this part or the finished product will be soggy.
STEP #3: Once the muffin halves are toasted well, spoon 2 tablespoons of marinara sauce over each one. Top each half with preferred veggie toppings such as onions, mushrooms, tomatoes, spinach, olives, artichokes, pineapple, etc. The fun thing is that everyone can add whichever toppings they like and as much as they can fit on their own little mini muffin pizzas.
My husband has a new favorite of pineapple and homemade cashew cheese. It’s something that I tried recently, and he absolutely loved it. You can use fresh or canned pineapple but, if you buy canned, make sure it’s packed in its own juice and not syrup.
STEP #4: Top with 1/4 cup of cheese shreds or sauce on each one. I highly recommend my vegan cheese sauce or this cashew mozzarella cheese that can be shredded.
STEP #5: Bake in the oven at 400°F for approximately 10 minutes. Serve warm and enjoy!
Healthy marinara options
A classic marinara or tomato-based sauce works best for vegan spaghetti and meatballs. If you would like to make your own, we have a great oil-free marinara sauce recipe on this website.
For store-bought options, the Aldi discount grocery store has an organic oil-free marinara brand called Simply Nature. Another great oil-free marinara is the DeLallo Fat-Free Brand. It can be ordered on Amazon and delivered straight to your door. I actually love this particular brand.
Frequently Asked Questions
We always use oil-free English muffins that I buy in the frozen food section at my local grocery store. The Ezekiel brand is completely oil-free and perfect for making these little personal pizzas.
For those who would like to make their own English muffins, I was able to find a 2-minute Flourless English Muffin Recipe online. I haven’t tried it but read reviews from some that have, and I think they would be great.
Yes, store-bought pizza sauce or marinara sauce is convenient and works perfectly. Just ensure it’s vegan by checking the ingredient list for any animal-derived products.
Try bell peppers, mushrooms, onions, spinach, olives, or cherry tomatoes. These vegetables add flavor, texture, and nutrients to your pizzas.
You can prepare and top the English muffins in advance, then store them in the refrigerator for up to a day before baking. For best results, bake them just before serving to maintain crispiness.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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English Muffin Mini Veggie Pizzas
Ingredients
- 4 whole wheat English muffins split
- 1 cup marinara pizza sauce recommendations below
- 1 cup veggies of choice, diced mushrooms, spinach, tomatoes, artichokes, pineapples, etc.
- 1 cup vegan cheese, shredded or sauce recommendations below
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper to make cleanup easy.
- Dice and chop the vegetables you plan to use.
- Slice the English muffins in half and toast them in a toaster or oven with sliced side up until crispy. Don't skip this part or the finished product will be soggy.
- Once the muffin halves are toasted well, spoon 2 tablespoons of marinara sauce over each one.
- Top each half with preferred veggie toppings such as onions, mushrooms, tomatoes, spinach, olives, artichokes, pineapple, etc.
- Top with 1/4 cup of cheese shreds or sauce on each one. I highly recommend my cashew cheese linked in the ingredient list.
- Bake in the oven at 400°F for approximately 10 minutes. Serve warm and enjoy!
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Don’t you need to saute mushrooms before adding to top before broiling/cooking? In my experience, the same goes for some other veggies, although very thinly sliced onion and sweet pepper seem to do fine without presauteeing.
respectfully, jan
Hi Jan- That’s a good question. I usually always use thinly sliced raw mushrooms on my pizza and then bake it with all the toppings. However, sauteing them also sounds delicious.