Healthy English Muffin Pizzas | The Picky Eater
🔪 How To Make
These healthy English muffin pizzas come together so quickly, because there’s no dough to roll out or rise! Here’s how I made these in under 20 minutes:
Prep: I start by preheating the oven to 350°F and lining a baking sheet with parchment paper. Then, I split the English muffins in half and place them cut side up on the baking sheet. I spoon about 1 to 2 tablespoons of sauce onto each one, and prep the rest of my toppings.
Add Cheese: I add 1-2 tablespoons of cheese, and then start adding my toppings!
Finish Adding Toppings: I pile on the rest of my toppings, and to make them extra cheesy, I like to add a little more cheese on top of the toppings before baking.
Bake: I bake these in the oven for 10 to 12 minutes, or until the cheese is melted and starting to brown. If we want them a little crispier, I leave them in for a couple more minutes until the edges get golden. After they’re done, I let them cool for about 2-3 minutes and then serve them warm!
My #1 Secret Tip for this recipe is to make sure you don’t overload the toppings too much!
It’s tempting to pile everything on, and I do like adding a lot of toppings, but too many toppings can make the muffins soggy and will make the English muffins fall apart once you take a bite.
I stick to 3-4 toppings max per pizza to keep them crisp and easy to eat.
Other Tips To Keep In Mind:
- Toast The Muffins First: If you like a crispier base, you can toast the English muffins for a few minutes before adding the sauce and toppings. It gives the muffins a little more texture and they tend to hold up under the sauce and toppings better too.
- Use A Mix Of Cheeses: To add a little more flavor, I sometimes add a sprinkle of 2 different cheeses for variety (e.g. vegan parmesan and vegan mozzarella together).
- Let Kids Build Their Own: I like to create a toppings bar and let my kids build their own pizzas. It’s a fun way to get them involved and more likely to try new veggies!
- Other Ways To Cook: If you don’t want to heat up your oven you can also prepare the english muffin pizzas in the toaster oven or air fryer. For the toaster oven, bake as directed, but keep a close eye as they might be done a little faster. For the air fryer, use the same temperature, but reduce the cook time to about 4 minutes.
📖 Variations
Since the base of these pizzas really is just 3 ingredients, you can literally make an unlimited number of flavors and variations depending on what you decide to use for toppings! Here are some of my favorites that I will often
Make It Vegan: Use dairy-free cheese and plant-based pepperoni or sausage. I love Miyoko’s mozzarella and Field Roast pepperoni for this!
White Pizza: Swap the tomato sauce for a little olive oil or vegan Alfredo, then add spinach, mushrooms, and garlic.
Pesto Pizzas: Use your favorite vegan pesto instead of red sauce, and top with cherry tomatoes and vegan parmesan.
Mini Margherita: Stick to the basics: tomato sauce, fresh basil, and mozzarella. Add sliced cherry tomatoes if you’ve got them!
🍽 Serving Suggestions
These mini pizzas are fun on their own, but I usually serve them with a simple side (or a few sides!) to round out the meal. My go-tos include:
Salads: A Caesar salad or Greek salad taste great with these pizzas, but even a simple garden salad on the side would work.
Soups: Lighter soups like vegan tomato soup or vegan minestrone both taste great with this recipe.
Appetizers And Sides: Since these pizzas also make great appetizers for game day, birthday parties, or holiday potlucks, sometimes I’ll just do a giant appetizer spread for parties that includes parmesan kale chips, eggplant fries, gluten free pasta salad, roasted carrots or other roasted veggies, and more!
🧊 Storage Directions
Refrigeration: If you’re storing leftover cooked pizzas, I recommend keeping them in an airtight container in the fridge for up to 3 days.
Freezing: The best way to freeze these pizzas is to freeze them unbaked. To freeze unbaked, I first assemble the pizzas on a baking sheet, then freeze for 1–2 hours until solid. Then I transfer the pizzas to a freezer-safe container or bag with parchment between layers, and store in the freezer for up to 3 months.
Reheating: If reheating from the fridge, just bake in the oven or toaster oven at 350°F until warm and crispy (about 5–7 minutes). If reheating from frozen, bake at 350°F for about 15–18 minutes.
❓Recipe FAQs
Technically you can, but I don’t recommend it. The main reason is that your pizzas will become soft and soggy in the microwave, they won’t have a nice crispy base.
Yes! This is a great meal prep recipe! To save time, I chop all the toppings and store them in separate airtight containers in the fridge. The toppings will keep for up to 3 days in the fridge, so when I’m ready to make the pizzas I just make the base, pull out the toppings and bake!
If English muffins aren’t your thing, then yes! Bagel halves, mini naan, pita bread, or sandwich thins work great as a base, just adjust the baking time slightly as needed.
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