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The recipe box

English muffin veggie pizza

English | español

Turn seasonal veggies into a quick pizza. This recipe will even get kids to eat their vegetables!

Number of servings: 4
Serving size: 1/4 of prepared recipe

English muffin veggie pizzaIngredients

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


Time needed: 10 minutes preparation; 15 minutes cook time

  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.
  9. Toast in the toaster oven for 2 minutes, until the cheese melts.

Nutritional information

Calories 240
Total Fat: 5 g
Saturated Fat: 2 g
Sodium: 340 g
Total Carbohydrate: 40 g
Dietary Fiber: 7 g
Protein: 13 g

Allergens: Dairy, Wheat

Tips and variations

Try this recipe with whole grain English muffins or try whole grain thin 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.


This was adapted from the United States Department of Agriculture's English muffin veggie pizza (no date; What's Cooking? USDA Mixing Bowl).

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