Let’s be honest, sometimes a pizza craving hits and it hits *hard*. But what if you could satisfy that craving in less time than it takes for delivery, with a fresh, vibrant, and healthy twist? Enter these incredible English Muffin Pizzas! They’re the ultimate answer to ‘what’s for lunch?’ and prove that fast food can be fantastic, clean food. Get ready for a crispy, creamy, and veggie-packed bite that will become your new go-to.
PREP: 15 minutes | COOK: 6 minutes | YIELD: 4 pizzas
Ingredients
• 2 whole wheat English muffins, split
• 1 clove garlic, whole and peeled
• 4 Tbsp / 60 ml Yogurt Cheese
• ½ baby zucchini, thinly sliced into half-moons
• 1 medium tomato, thinly sliced
• 2 Tbsp / 30 ml thinly sliced red onion
• Sea salt and freshly ground black pepper, to taste
• 2 tsp / 10 ml extra virgin olive oil
• 4 tsp / 20 ml vegan nutritional yeast
Instructions
1. Position an oven rack in the second-highest position and preheat the broiler. Place the English muffin halves on a baking sheet, cut-side up. Broil until lightly golden and crispy, about 1 to 2 minutes.
2. Remove the toasted muffins from the oven and immediately rub the cut side of the peeled garlic clove all over the warm surface to infuse it with flavor.
3. Spread 1 Tbsp / 15 ml of Yogurt Cheese over each muffin half. Evenly divide the zucchini slices among the muffins, then top with tomato slices and red onion. Season generously with sea salt and freshly ground black pepper.
4. Return the pizzas to the broiler and cook until the toppings are warmed through and the onions are just beginning to brown, about 3 to 4 minutes. Keep a close eye on them to prevent burning!
5. Remove from the oven. Drizzle each mini pizza with ½ tsp / 2.5 ml of olive oil and finish with a generous sprinkle of nutritional yeast before serving.
Nutritional Information
• Per 2-pizza serving
• Calories: 154
• Total Fat: 8 g
• Saturated Fat: 1 g
• Protein: 6 g
• Carbohydrates: 17 g
• Fiber: 3 g
• Sodium: 168 mg
• Cholesterol: 1 mg
Pro Tips
• The Yogurt Cheese must be made ahead of time. For the best flavor and creamiest texture, prepare it a day or two in advance.
• Don’t skip the nutritional yeast! It adds a wonderful cheesy, savory flavor that perfectly mimics Parmesan cheese and boosts the B-vitamins.
• Feel free to customize your toppings. Sliced bell peppers, olives, mushrooms, or a sprinkle of dried oregano would all be delicious additions.
• For a more intense garlic flavor, finely mince the garlic and mix it directly into the Yogurt Cheese instead of just rubbing the clove on the muffin.
FAQ
Q: How can I make these English muffin pizzas vegan
A: To make this recipe fully vegan, simply substitute the Yogurt Cheese with a dairy-free alternative. A thick, plain, unsweetened cashew cream, vegan cream cheese, or even a flavorful hummus would work beautifully as a base. The nutritional yeast is already a great vegan cheese substitute.
Q: Can I add more protein to this vegetarian pizza
A: Absolutely! To boost the protein, consider adding a layer of mashed chickpeas or white beans on top of the Yogurt Cheese. You could also top the pizza with crumbled firm tofu or tempeh before broiling. Using a protein-enriched or sprouted grain English muffin will also increase the protein content.
Q: What can I use instead of Yogurt Cheese
A: If you don’t have Yogurt Cheese or are short on time, you can substitute it with other creamy bases. Ricotta cheese, soft goat cheese, or standard cream cheese are great dairy options. For a different flavor profile, try using a thick pesto or a savory hummus.
Q: How do I store leftover English muffin pizzas
A: Store any leftovers in an airtight container in the refrigerator for up to 2 days. For the best texture, reheat them in a toaster oven or under the broiler for a few minutes until warm and crispy, rather than using a microwave which can make the muffin soggy.
