Description
These vegan English muffin pizzas are quick, crispy, and loaded with flavorful toppings, making them perfect for an easy snack or weeknight meal. Customizable and ready in minutes, they are a fun plant-based twist on a classic favorite.
Ingredients
- 4 vegan English muffins, split
- 1 cup marinara sauce
- 1 cup vegan shredded mozzarella cheese
- 1/2 cup sliced mushrooms
- 1/4 cup sliced black olives
- 1/4 cup diced bell peppers
- 1/4 cup red onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the split English muffins on the baking sheet, cut side up.
- Lightly brush each half with olive oil.
- Spread marinara sauce evenly over each muffin half.
- Sprinkle vegan cheese over the sauce.
- Add mushrooms, olives, bell peppers, and red onion on top.
- Season with oregano, garlic powder, salt, and pepper.
- Bake for 10–12 minutes, or until the cheese is melted and the edges are crispy.
- Remove from the oven and garnish with fresh basil if desired.
- Serve warm.
Notes
- Use gluten-free English muffins if needed.
- Swap toppings with your favorites like spinach, vegan pepperoni, or artichokes.
- For extra crispiness, toast the muffins before adding toppings.
- Store leftovers in the fridge for up to 2 days and reheat in the oven or toaster oven.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 2 muffin halves
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
