Skip to main content

Fresh Veggie Pizza

A fun version of pizza on English muffins, with cream cheese, fresh veggies, and tangy parmesan. A great meal to make with the whole family!
Platter of eight English muffins layered with a creamy sauce and vegetable topping.
Prep time: 10 to 15 minutes
Makes: 8 muffin halves
Nutrition Facts: View label

Ingredients

¼ cup (2 ounces) reduced-fat cream cheese, softened
⅓ cup low-fat plain yogurt
⅛ teaspoon garlic powder
¼ teaspoon basil or cumin
¼ teaspoon oregano
⅛ teaspoon salt
⅛ teaspoon black pepper
4 whole-wheat English muffins
1 ½ cups finely chopped or grated vegetables (try a combination of broccoli, cauliflower, carrot, green pepper and bell pepper)
2 Tablespoons grated parmesan cheese (optional)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a small bowl, stir cream cheese until smooth. Stir in yogurt and seasonings. Refrigerate while preparing muffins and vegetables.
  4. Toast English muffin halves. Spread 1 Tablespoon sauce on each muffin half.
  5. Place about 3 Tablespoons vegetables on each muffin half. Shake or sprinkle about ½ teaspoon cheese over each muffin half, if desired.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Sprinkle microgreens on the top for added nutrition, flavor and texture!
  • Try this sauce on sandwiches or tacos and for dipping raw veggies.

Comments

Such a tasty and fun recipe for Fresh Veggie Pizza! It was perfect for using my windowsill herbs and makes a flavorful spread for sandwiches, wraps, and crackers as well. I love how versatile this recipe is, too, and I've experimented with different ingredients. Today, for the spread, I added fresh basil, chives, garlic, shredded carrots, onion powder, garlic powder, and a pinch of salt. For the toppings, I added sun dried tomatoes, red onion, spinach, and shredded cheese to one half of the English muffin and topped the other half with fresh tomatoes, red onion, green onion, carrots, and baby lettuce. Both variations were so good, and now I have leftover spread to dip crackers and veggies in later. 

Fresh Veggie Pizza

 

These were a hit for lunch at our women's shelter. They are colorful and easy to eat.

You might also like...

Recipes A to Z (without photos)

Beet and Carrot Salad
Sliced carrots and beets are mixed with a light dressing and displayed in a salad bowl.

Beet and Carrot Salad

Quick and simple to make, this creamy, colorful salad makes the perfect side dish.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
3 cups
Tasty Hamburger Skillet
Large bowl of Hamburger Skillet with a melty cheese topping.

Tasty Hamburger Skillet

Kid-approved, hearty recipe with beans, rice and topped with cheese.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
9 cups
Sautéed Cauliflower Rice
Two bowls of grated cauliflower garnished with parsley.

Sautéed Cauliflower Rice

A fun alternative to rice, this cauliflower rice is a great way to add more veggies to your meals.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
4 cups
Guacamole
bowl of Guacamole

Guacamole

Enjoy this easy and delicious guacamole as a topping or a dip. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
2 cups
Great Gazpacho Soup
Small bowl of tomato based chunky vegetable soup.

Great Gazpacho Soup

Homemade tomato-based chilled soup with hints of lemon and garlic.
Prepare:
10 minutes
Makes:
4 cups
Pico de Gallo
Small bowl of diced tomato-based salsa.

Pico de Gallo

This classic Mexican salsa combines the fresh flavors of veggies, herbs, and tangy citrus for the perfect dip or topper for a variety of dishes.
Prepare:
15 minutes
Makes:
2 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.