English muffin veggie pizza

English muffin pizzas
Recipe credit

Adapted from the United States Department of Agriculture’s English Muffin Veggie Pizza

About this recipe

Serving size
1/4 of prepared recipe
Time to make
10 minutes preparation; 15 minutes cook time
Special criteria


  • 1 cup broccoli, chopped
  • 1 tablespoon water
  • 4 English muffins
  • 1 cup pizza sauce or spaghetti sauce
  • 1/2 cup part skim mozzarella cheese, shredded
  • 3 tablespoons carrot, shredded
  • 1 teaspoon Parmesan cheese, grated


  1. Place broccoli and water in a small glass bowl or casserole dish.
  2. Cover and microwave on high for 2 to 2 1/2 minutes. Check — the broccoli should be fork tender. If not, recover and allow broccoli to sit until it is done.
  3. Strain water from broccoli and allow it to cool.
  4. Cut 4 English muffins in half. Toast the 8 muffin halves.
  5. Spoon 2 tablespoons pizza sauce over each English muffin half.
  6. Sprinkle 1 tablespoon shredded mozzarella cheese on top of each half. 
  7. Put 2 tablespoons broccoli and 1 teaspoon shredded carrots on top of each half.
  8. Sprinkle each half with 1 teaspoon grated parmesan cheese.

Tips and variations

  • Try this recipe with whole grain English muffins or try whole grain thin-style bagels.
  • Substitute any vegetables that you have on hand, such as onions, peppers, tomatoes, zucchini, etc.. Chop the vegetables finely and pre-cook any hard vegetables, following the broccoli instructions.

Nutritional info

Total fat
5 g
Saturated fat
2 g
340 mg
Total carbohydrates
40 g
Dietary fiber
7 g
13 g