I have seen and heard about using cauliflower as a pizza base for several months now. I have made Cauliflower Base Mini Pizzas a few times recently and have adapted my recipe each time. I have finally got a recipe that combines well and has a good flavour. I used cauliflower, egg, cheddar cheese and dried herbs. However, if you prefer, you could substitute the cheddar for mozzarella.
Using cauliflower as a base allows me to add more vegetables into Finn's (and my own) diet. If you have a fussy eater, that really doesn't like vegetables, then this is a great way to sneak them into your kids meal. (Hopefully successfully.) Cauliflower is packed with rich nutrients and it is a good source of vitamin C, K and the B vitamins. Don't like cauliflower? Then why not try this Sweet Potato Pizza Base.
I love meals that Finn can get involved in and this one is perfect. I set up a table with the pizza sauce, a selection of vegetables and some grated mozzarella. Then I basically left him to it.
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After sampling everything I laid out, Finn then just picked up handfuls of each vegetable and threw them on each base! It worked though and they tasted delicious! We will definitely be having cauliflower base mini pizzas again!
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Calories: 64 kcal | Carbohydrates: 4 g | Protein: 5 g | Fat: 4 g | Saturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 45 mg | Sodium: 129 mg | Potassium: 245 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 172 IU | Vitamin C: 31 mg | Calcium: 80 mg | Iron: 1 mg
Healthy Homemade Pizza (making A Family Favourite Healthier)
Amy Whiteford runs the blog Healthy Little Foodies. She is a mum to two, has a BSc (Hons) Food Science, PGDE Primary Education and a Certificate in Childhood Nutrition. She uses her experience and knowledge to create healthy and delicious recipes for kids. Explore the site for creative ideas, tips, and inspiration! Read more
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Receive family friendly recipes, delivered weekly to your inbox, for FREE! And receive a FREE ebook - How to Raise a Healthy Little FoodieTo continue this week’s (not intentional but oh-so-embraceable) theme of tasty childhood foods you may have forgotten you adore: English Muffin Pizza!
Gluten Free Pizza Crust
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Whole wheat English muffins are split, spread with the pizza sauce of your choice (tomato? pesto? alfredo? It’s all fair game here), then smothered in cheese and any of your favorite pizza toppings, English Muffin Pizza is an easy, healthy, and highly personalizable dinner.
Whether you are in need of sure-to-please meals for picky eaters, fast and healthy dinners for back-to-school nights, or are a grown up looking to cook yourself something a) presentable and b) exceptionally low-maintenance, you have a reason to make an English Muffin Pizza.
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Or, maybe you just have very fond memories of the jingle from the Pizza Bagels commercials and want to take a moment to relive your childhood (umm…me!). These English Muffin Pizzas hit the spot there too.
Also, pizza. Pizza night = happy night. It’s mathematical law. (I also recommend making this Burrata Pizza for an upcoming pizza night.)
Let’s make these English Muffin Pizzas for toddlers, for the busy parents who cook for them, for my fellow children of the ‘90s (did anyone else grow up with these??), and for all who crave an extra grin when they take a bite of their dinner tonight. English Muffin Pizza will make you smile.
Easiest, Tastiest, Healthy Pizza Crust (freezable!)
For those of you who didn’t spend as much time in the freezer section of the grocery store in the ‘90s as I did, English Muffin Pizza is inspired by the infamous pizza bagels that I used to beg my mom to put into her shopping cart for us (apologies if that song is in your head now). Today’s English Muffin Pizza is a modern, wholesome spin on that widely adored snack.
From a history standpoint, English muffins are a spin themselves! They began as a riff of on an English crumpet and have been marketed in America in some form since the late 1850s (they were called toaster crumpets then).
Pizza bagels didn’t come on the scene for about 100 more years, and there are actually dueling claims as to who invented them. The earliest claimed version was a pizza cooked on a halved bagel that was baked without a hole…which is kind of like an English muffin. Could this be the earliest iteration of the English Muffin Pizza?
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You can make English Muffin Pizzas in advance and warm them up in a variety of ways. See below for make ahead English Muffin Pizza directions, as well as tips to cook them in the oven, the toaster oven, the grill, the air fryer, and (in a pinch) the microwave.
Whether you cook these English muffins in the oven (or the toaster oven!) now, or freeze them for later, the recipe begins the same way.
The ingredients for this recipe mirror that of classic pizza. Take inspiration from your favorite pizzas, be they classic or crazy, and use this recipe as a starting point for any combination of sauce, cheese, and toppings you like.
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Often the least processed English Muffins are sold in the freezer section because they do not contain preservatives to keep them shelf-stable, so be sure to check there too.
We made our English Muffin Pizza with tomato sauce. This summer, English Muffin Pizza with pesto sauce would be light and seasonal. For a more indulgent twist, try English Muffin Pizza with alfredo (this creamy pumpkin pasta sauce is a healthy spin on the alfredo option). You can also go wild and make an English Muffin Pizza with BBQ sauce (this homemade barbecue sauce is particularly excellent).
Try English Muffin Pizza with cheddar cheese for an all-American twist (great with BBQ sauce!), English Muffin Pizza with ricotta for a more Italian version (dreamy with pesto), or do a combination.
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For a meat-lovers’ version, try English Muffin Pizza with sausage (or sausage and pepperoni). Craving something fun? Go Hawaiian and make English Muffin Pizza with pineapple and ham (this version would be yummy with BBQ sauce oo).
One of my favorite things about this English Muffin Pizza recipe is how versatile it is. Each member of your family can customize to his or her taste. Because the recipe is easy, it’s a fun way to involve your kids in the kitchen—especially helpful if you are making English Muffin Pizza for toddlers and hoping they’ll take a bite.
The biggest issue with English Muffin Pizza (other than narrowing down all of the delicious topping possibilities) is making sure that it doesn’t turn out soggy.
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You don’t need to toast the English muffins fully. A few minutes in the oven will create a lightly toasty surface barrier that allows some, but not all of the sauce to absorb. This is trick to ensuring your final English Muffin Pizza is pleasantly crisp without being dry or cracker-like, just like the frozen pizza snack that inspired them…except your homemade English Muffin Pizza is going to taste WAY better and be better for you too!
Once you’ve toasted your English muffins, you are ready to top and bake. For ease, I pre-toast the English muffins, add the toppings, and then fully bake them all on the same baking sheet. This is one-pan cooking at its finest.
While these easy English Muffin Pizzas are great for fast dinners, you can also make them in advance and speed up dinner even more! Freezing them will yield the best results.
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Of all the English Muffin Pizza we made, my favorite was the sautéed mushrooms and spinach with pepperoni version. It’s ‘90s picky-eater Erin (lover of pepperoni pizza…and little else) meets grown-up Erin (lover of vegetables…and mini pepperonis).
And grown-up Erin certainly isn’t too mature to eat English Muffin Pizza for dinner and love every bite (and, I hope she never will be!).
Easy, kid-approved English Muffin Pizza! Perfect for fast dinners, lunches, and healthy snacks. Tips for a not soggy crust and to make ahead and freeze.
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Serving: 1 pizza Calories: 107 kcal Carbohydrates: 13 g Protein: 6 g Fat: 4 g Saturated Fat: 2 g Cholesterol: 9 mg Potassium: 148 mg Fiber: 2 g Sugar: 3 g Vitamin A: 167 IU Vitamin C: 2 mg Calcium: 190 mg Iron: 1 mg
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore
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