These vegan English muffin pizzas are perfect for busy weeknights, vegan meal prep, game-day snacks, or a fun lunchbox surprise when time is short but delicious flavors matter.
These vegan mini pizzas feature a rich creamy “cheese” spread, your choice of toppings, and delicious flavors. It’s a quick, healthy mini pizza option just made for meal prep and a dependable crowd-pleaser.
As a child, one of my favorite school lunches was pizza burgers (I know...). The anticipation of pizza burger day would build all morning. The smell of them baking had me practically bouncing out of my seat until the lunch bell rang.
It’s the simple things, right?
Fast forward all these years, and that excitement for pizza hasn’t changed. But now, the pizzas I create are plant-based and incredibly delicious.
Jump to:
Why you’ll love this recipe
- As simple as you choose: Use store-bought ingredients for convenience or make everything from scratch to let homemade flavors shine.
- Endless customization: Your favorite toppings, your way — the possibilities are endless!
- Quick and easy: Ready in minutes, perfect for busy weeknights.
- Vegan meal-prep: Make ahead for a healthy and convenient grab-and-go option.
How to make vegan English muffin pizzas
Find the complete recipe with measurements in the recipe card below.
Preheat your oven to 400°F.
Use your favorite English muffins and halve them. Place the halves on a baking sheet, cut side up.
Brush each muffin with olive oil.
Bake for 6 minutes. Remove from oven.
Spread a tablespoon of provolone cheese sauce and this easy pizza sauce recipe, on each muffin half.
Note: You have options! Purchase vegan cheese and pizza sauce if you want a no-fuss meal (but it’s worth making our easy cheese and pizza sauce).
Sprinkle on your desired amount of Vegan Sausage Crumbles
Note: Optional, but so worth it!
Top with your favorite toppings for an even more delicious English muffin pizza!
Additional topping ideas:
- Sliced mushrooms
- Baby spinach
- Sliced black olives
- Pineapple chunks
- Artichoke hearts
- Cherry tomatoes
- Fresh basil leaves
Bake at 400°F for 10 minutes and enjoy your delicious mini pizzas!
For more Italian-inspired dinners, try San Marzano marinara sauce, vegan spaghetti sauce with vegetables, or vegan spaghetti bolognese.
Tested tips
- Cut your veggies into similar sizes so they cook evenly, and don’t overload the pizzas to avoid sogginess.
- Sprinkle some Italian seasoning, red pepper flakes, or your favorite herbs on top for an extra flavor boost.
- Refrigerate any leftovers for up to 3 days.
Alternative cooking methods
Toaster oven:
- Preheat toaster oven to 400°F (200°C).
- Lightly toast the English muffin halves until golden brown.
- Place the English muffin halves on a baking sheet or directly on the toaster oven rack.
- Top with sauce, cheese, and desired toppings.
- Bake for 5-7 minutes, until edges are lightly browned or to desired crispness.
Air fryer:
- Preheat your air fryer to 350°F
- Lightly toast the English muffin halves until golden brown.
- Place the English muffin halves in the air fryer basket.
- Top with sauce, cheese, and desired toppings.
- Air fry for 3-5 minutes, until edges are lightly browned or to desired crispness.
Grill:
- Preheat grill to medium heat.
- Lightly toast the English muffin halves on the grill for 1-2 minutes per side.
- Remove from heat and top with sauce, cheese, and desired toppings.
- Return to grill on low heat and cook for 3-5 minutes, until edges are lightly browned or to desired crispness. Note: These are estimated times. The time varies depending on your appliance, the thickness of your toppings, and desired level of browning. Keep a close eye on your pizzas as they cook.
Vegan English muffin pizza FAQs
Get creative! Try bell peppers, onions, mushrooms, spinach, olives, vegan pepperoni, pineapple, artichoke hearts, fresh basil, vegan meltable cheese shreds, or anything else you enjoy on pizza. Try different sauces like pesto or BBQ sauce.
Yes, you can assemble the pizzas and freeze them before baking. When ready to eat, bake from frozen, adding a few extra minutes to the baking time.
Add a pinch of crushed red pepper flakes or quick pickled jalapenos to the toppings.
You can prep the toppings, sausage, and cheese sauce ahead of time and store them separately in air-tight containers in the refrigerator. Assemble the pizzas just before baking.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
English Muffin Pizza (Healthy Vegan Mini Pizzas)
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Ingredients
- 4 English muffins, split
- 1 tablespoon olive oil, optional, for brushing
- ½ cup pizza sauce, I use my no cook pizza sauce recipe or use store-bought
- ½ cup vegan provolone cheese sauce, OR store-bought
- ¼-1/2 cup vegan sausage crumbles, optional but suggested
- 2 tablespoons sliced green olives
- 2 tablespoons pineapple chunks
- ¼ cup diced bell pepper, any color
- 2 tablespoons diced red onion
Instructions
- Preheat your oven to 400°F.
- Use your favorite English muffins and halve them. Place the halves on a baking sheet, cut side up.
- Brush each muffin with olive oil if using.
- Bake for 6 minutes and remove from oven.
- Spread 1 tablespoon Provolone Cheese Sauce (or store-bought shredded vegan cheese) on each muffin half.
- Spread 1 tablespoon Pizza Sauce on top of the cheese.
- Sprinkle on Vegan Sausage Crumbles.
- Top any other toppings of your choice.
- Sprinkle with a touch of salt and pepper to taste if using.
- Bake for 10 minutes, until the edges are lightly browned or to desired crispness.
- Remove from the oven and garnish with fresh basil leaves if using.
- Enjoy!
Notes
- Storing: Store any leftovers in an airtight container in the refrigerator for up to 1 week.
- Homemade vs. store-bought: Purchase vegan cheese and pizza sauce if you prefer a no-fuss meal. But we totally think it's worth making them homemade for the best flavors and healthiest ingredients!
- Sausage crumbles: This topping is optional but highly recommended for an extra burst of savory flavor. You could also substitute store-bought vegan pepperoni.
- Topping quantities: The amounts listed for toppings are per serving. Feel free to adjust them to your personal preference.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
Such a fun, easy recipe. Perfect for quick lunches or an easy dinner when you don’t feel like cooking much. For meal prep, I usually use my homemade pizza sauce and add whatever veggies I have on hand.