English Muffin Pizza

This English muffin pizza recipe is a retro trip back to childhood with personal pizza. Learn how to make mini pizzas gluten free and vegan, using your favorite toppings.

recipe originally published June 15, 2011

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Vegan Mini Pizzas
   2. How to make individual pizzas
   3. How do I get a crispy pizza?
   4. How to freeze
   5. More vegan pizza recipes
   6. English Muffin Pizza Recipe

Vegan English Muffin Pizzas

These delicious mini personal pizzas are one of my favorite childhood foods. 

Whether you are craving pizza - always, right? - have picky eaters in your family, or you just want a fast and tasty dinner when you're pressed for time, an English muffin pizza is exactly what you need in your menu plan.

How To Make Mini Pizzas

What should I put on my English muffin pizzas?

Simply split gluten-free English muffins with a fork, toast them, and spread them with your favorite pizza sauce or tomato sauce. Then add cheese and your favorite pizza toppings for a simple lunch or dinner that's ready in no time at all.

What you use as a topping really depends on whether you're making English muffin pizzas for toddlers that are picky eaters or for adults. 

We like to load ours with broccoli. But, you can also add onions, mushrooms, fresh basil, or simply your favorite vegan cheese. You can add a plant based sausage or pepperoni with your toppings for that 'meat' pizza flavor.

 

 

What cheese is best for pizza?

Traditionally, a vegan mozzarella cheese would be used on your pizzas.

However.

If I want pizza? I'll use any cheese I have on hand. Some of the cheese in these photos include a block of pepper jack and cheddar slices. (See the recipe notes on how to "grate" sliced cheese!)

You do you - use any cheese that makes you happy. There are dairy free / vegan versions of most cheese, so your choices are delicious and vast.

Why are my pizzas soggy?

If your English muffin pizzas in the past were soggy, I have the solution. The key to making pizzas that are crispy and not soggy is to toast the English muffins before you add the pizza sauce and toppings.

So, you can toast them in the toaster first. Or, you can place them on a cookie sheet under the broiler until they are light golden brown. Either way, be sure that you toast them before adding the sauce and the toppings.

 

Can I make these pizzas ahead of time?

This is an easy lunch or light dinner that takes only a few minutes to prepare. If you want to have crispy mini pizzas, I would not recommend making these ahead of time unless you toast them first.

What you can do ahead of time is prep the toppings. You can split the English muffins, chop the vegetables and grate the cheese. Store it all in the refrigerator until it's time to assemble the pizzas. That way, you can have dinner on the table fast.

 

How to freeze English muffin pizzas

If you do want to make a personal pizza ahead of time, I get it - visions of frozen bagel pizzas from my childhood come to mind...

You'll have the best results if you freeze them. Simply toast the English muffins first and then add toppings. Freeze them in a single layer on a cookie sheet. Then, remove each individual mini pizza and place it in a freezer-safe container. Make sure that you separate each layer with parchment paper. Or, you can freeze them in individual freezer bags.

More vegan pizza recipes

If you love pizza as much as I do, check out a few of these delicious pizza recipes.

• Melty Vegan Pizza Dip
• Deep Dish Pizza Pot Pie
• Roasted Garlic Mushroom Pizza
• Puff Pastry Pizza Tart
• Lemony Blackened Broccoli Pizza

 

Did you make these English muffin pizzas? 

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Yield: 4 mini pizzas

English Muffin Pizzas

Print

let this English Muffin Pizza recipe give you a retro trip back to childhood with a personal pizza. learn how to make mini pizzas gluten free and vegan, using your favorite toppings.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 English Muffins, split
• ½ cup (8 tablespoons) marinara sauce
• 3-4 ounces (8 tablespoons) dairy free cheese
• ½ fresh bell pepper, sliced
• ½ pint mushrooms, sliced

Instructions

1. Preheat oven to 350 °F.
2. Once oven is preheated, arrange split English muffins in a single layer on a baking sheet. (I also add a wire rack to the top of the sheet for a crisper result.) 
3. Toast muffin halves for 5-6 minutes. Remove from oven and set aside while you prep the pizza toppings.
4. If your dairy free cheese is a block, carefully grate enough for 4 mini pizzas. If using sliced cheese, cut a couple slices in half. Stack those halves on one another and cut in half again. Stack those again and carefully slice thin strips to mimic a grated cheese. Slice the remaining veggies and have all toppings in an assembly area.
5. Using a spoon, add approximately 2 tablespoons of sauce to each muffin half. Spread to the edges, covering the entire surface.
6. Add the remaining toppings, using your own preference on cheese first or last. (There are arguments for both, and we do both!) 
7. Return the baking sheet with mini pizzas to the 350 °F oven. Bake for 15-20 minutes, until cheese is melty and all toppings are hot.

Notes

Why are my pizzas soggy?

The key to making pizzas that are crispy and not soggy is to toast the English muffins before you add the pizza sauce and toppings.

Toast split English muffins in the toaster first, or place them on a cookie sheet in the preheated oven until they are light golden brown (5-6 minutes).

How to freeze English muffin pizzas

Simply toast the English muffins first and then add toppings. Freeze them in a single layer on a cookie sheet. Then, remove each individual mini pizza and place it in a freezer-safe container. Make sure that you separate each layer with parchment paper.

When you want a mini pizza, remove from freezer and defrost a bit. Bake in a preheated 350 °F oven for 20 minutes or until cooked through and warm.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 203Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 228mgCarbohydrates: 16gFiber: 2gSugar: 2gProtein: 10g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

 

 

 

 

 

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