These super-simple English Muffin Pizzas are perfect for lunch, dinner, or even a snack. They are versatile for even the pickiest of eaters, including the kids!
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.
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.
Table of contents
- You’ll love these vegan English muffin pizzas because they’re…
- How to make English muffin pizzas
- Can you freeze cashew cheese?
- Tips for this recipe
- Other quick dinner recipes
You’ll love these vegan English muffin pizzas because they’re…
- SO easy to make
- Versatile for even picky eaters
- Full of flavor
- Fun to make
- Simply delicious!
How to make English muffin pizzas
When I’m not really in the mood to cook or just don’t have time for it, these little mini veggie pizzas are my go-to. There are really so many different ways to make them.
If you have reluctant cooks or kids that want to help out, this is the time to get them in the kitchen for a quick lesson.
Which English muffins to use for pizza
Most any grocery store carries English muffins in their bread section and, usually, 6 muffins come in a package. That will make 12 little mini pizzas.
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. Ezekiel muffins can be found in the frozen foods.
For those that 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.
You’ll want to begin this recipe by cutting your muffin in half and toasting it in a toaster oven.
If you want to know how to make English muffin pizzas without them getting soggy, this is the step you don’t want to miss. I have found that without toasting the muffins first, the finished product has a mushy crust, and that’s never good in my book. Make sure you toast the muffins first!
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Healthy oil-free marinara
Once the muffin halves are toasted well, you’ll need to spoon marinara sauce over each one.
Believe it or not, the Aldi discount grocery store has a marinara brand that is Dr. John McDougall compliant, with no oil. It’s called Simply Nature and is organic. Here in North Carolina, it sells for about $2 for 25 oz.
Make sure to read the labels, because some variations do contain oil or animal products. Some Aldi stores carry different products, so do a quick check of the ingredient list.
Tomato Basil is excellent to use with these little vegan pizzas. That’s what I use when I’m in a hurry and want to keep it simple.
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.
If you would rather, you can make your own marinara. Check out Will, from Potato Strong’s Marina Sauce.
Next, it’s time to add the veggie pizza toppings. 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.
Veggie pizza toppings
So here’s the fun part! What toppings are you going to put on that veggie pizza? There are just SO MANY options to choose from!
- artichoke hearts
- olives (green & black)
- spinach, kale, or other greens
- bell peppers (red, green, orange, yellow)
- basil and other herbs & spices
- homemade vegan cheeses (see recipe links below)
- endless other options!
Add your favorite chopped veggies. My favorite veggie pizza toppings are mushrooms, onions, spinach, red bell peppers, tomatoes, and sometimes olives.
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.
If you’re in a big hurry, pre-chopped veggies can always be at your local grocery store to speed the process up even more.
Vegan cheese options for veggie pizza
Last of all, before baking, top your mini pizza with homemade vegan cheese.
Though cheese is always optional–and some folks prefer their veggie pizza with extra marinara and no cheese–we love to have a little homemade vegan cheese drizzled or shredded over our pizza.
I have a couple of different vegan cheese recipe options for pizza that I’m really excited about.
Creamy Vegan Cheese Sauce
My vegan Creamy Cheese Sauce is excellent drizzled over pizza. It’s also great on baked potatoes, nachos, lasagna, and so many more dishes.
Incredibly some of the ingredients used to make this amazing cheese sauce are…
Vegan Mozzarella Cashew Cheese
Cashew cheese is another terrific option! Cashew Vegan Mozzarella Cheese is deliciously stretchy and gooey on pizza, French onion soup, and so many other recipes. It’s the perfect dairy-free cheese recipe that also happens to be gluten-free.
There is an option to use raw cashews or white beans for the base.
Personally, I love the cashew version because the flavor is out of this world. However, I understand completely that some folks have nut allergies or heart disease and are staying away from nuts.
Thankfully, white beans do a good job of substituting in this cashew cheese recipe. Just keep in mind that the outcome will taste a bit different.
Can you freeze cashew cheese?
Absolutely, and I actually highly recommend freezing this cashew cheese. Once it’s frozen, it can be grated to use as shreds which are terrific on pizza and salads.
I simply pour it into a glass dish and cover it well, then place it in a freezer bag. When it’s frozen solid, remove it from the freezer and grate it into shreds.
These vegan cheese options are also great to keep on hand for those nights when you’re making a regular large pizza.
I have recommendations for large gluten-free, oil-free pizza crusts in my article, Easy Vegan Veggie Pizza.
Bake these English muffin pizzas at 400°F for approximately 10 minutes. Serve warm and enjoy!
Tips for this recipe
- The Ezekiel English muffins that I use for this recipe can be found in the FROZEN food section of many grocery stores.
- Don’t skip the toasting part before adding the marinara sauce. The outcome for not toasting is soggy pizza.
- Enjoy making these little mini pizzas with reluctant cooks. It’s a great recipe for learning!
Other quick dinner recipes
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- Oil-free English muffins
- Marinara of choice (other recommendations listed in article above)
- Veggies of choice--onions, mushrooms, spinach, tomatoes, artichokes, pineapples, others.
- Homemade Vegan Cheese (optional)
1. Cut the English muffins in half and toast them in a toaster oven until crispy. Don't skip this part or the finished product will be soggy.
2. Once the muffin halves are toasted well, spoon marinara sauce over each one.
3. Top each half with preferred veggie toppings. List of suggestions in the article.
4. If using cheese, add it last. I highly recommend my cashew cheese linked in the ingredient list.
5. Bake in the oven at 400°F for approximately 10 minutes. Serve warm and enjoy!
There are lots of options and tips for English muffins, marinara, toppings, and cheese recommended in the article above, so check it out for more details.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 2 servings Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 320mgCarbohydrates: 40gFiber: 9gSugar: 3gProtein: 9g
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.
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