Vegan Mini Pizza
Get ready to indulge in bite-sized plant-based perfection with these *Vegan Mini Pizzas*! Built on a foundation of whole wheat English muffins, these quick and easy mini pizzas are topped with a vibrant symphony of fresh veggies like red and yellow bell peppers, red onion, mushrooms, and black olives. A generous layer of dairy-free mozzarella lends that classic cheesy goodness, while a sprinkle of dried oregano and a touch of olive oil bring out irresistible Italian flavors. Perfect for busy weeknights, parties, or meal prep, this recipe is ready in just under 30 minutes and is both kid-friendly and crowd-pleasing. Finish with fresh basil for a pop of color and fragrant flair, and you’ve got the ultimate vegan appetizer or light meal!
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Recipe Information
Ingredients
- 4 Whole wheat English muffins
- 1 cup Tomato sauce
- 1 cup Dairy-free mozzarella cheese
- 1 Red bell pepper
- 1 Yellow bell pepper
- 0.5 Red onion
- 1 cup Mushrooms
- 0.5 cup Black olives
- 1 tablespoon Olive oil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 Fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Slice each English muffin in half to create 8 mini pizza bases. Place them on a baking sheet, cut side up.
Lightly brush each muffin half with olive oil to help them crisp up in the oven.
Spread approximately 2 tablespoons of tomato sauce on each English muffin half.
Sprinkle about 2 tablespoons of dairy-free mozzarella cheese over the tomato sauce on each mini pizza.
Slice the red bell pepper, yellow bell pepper, and red onion into thin strips. Chop the mushrooms into slices and slice the black olives.
Distribute the red bell pepper, yellow bell pepper, mushrooms, red onion, and black olives evenly over the cheese on each mini pizza.
Sprinkle each pizza with a pinch of dried oregano, salt, and black pepper.
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and the edges of the muffins are golden brown.
Remove the mini pizzas from the oven and garnish each one with a fresh basil leaf before serving.
Serve hot and enjoy your delicious vegan mini pizzas.
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4853 mg | 211% | |
| Total Carbohydrate | 177.0 g | 64% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 24.4 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2255 mg | 173% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 2875 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
