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)

Chicken and Black Bean Salsa Burritos
Bean and chicken mix wrapped in flour tortillas and tin foil shown on plates.

Chicken and Black Bean Salsa Burritos

Tortillas are rolled around a flavorful filling of beans, spices and chicken. Kids and adults will love them for a quick and tasty breakfast, lunch or dinner!
Prepare:
20 minutes
Cook:
30 minutes
Makes:
4 Burritos
Honey Mustard Dressing
Bottle of dressing displayed with a salad.

Honey Mustard Dressing

Homemade yogurt-based honey mustard dressing- sweet and tangy!
Prepare:
5 minutes
Makes:
12 tablespoons
Sautéed Leeks and Apples
 Bowl of tender leeks and red apples.

Sautéed Leeks and Apples

A sweet and savory side dish perfect for fall.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
4 Cups
Baked Zucchini Sticks
Breaded and baked zucchini slices are shown on a serving platter with a side of marinara sauce.

Baked Zucchini Sticks

Everyone will love these baked zucchini sticks. Enjoy as an appetizer or side with your favorite sauce.
Prepare:
20 minutes
Cook:
15 minutes
Makes:
8 cups
Spinach and Chicken Italian
Baking dish with chicken, spinach, sauce and cheese.

Spinach and Chicken Italian

Tender chicken breast topped with spinach, tomato sauce, and creamy cheese, then baked for a delicious and satisfying meal.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
7 cups
Banana Boats
Grilled bananas topped with pineapple and shredded coconut shown on a serving platter.

Banana Boats

Try this tasty and healthy campfire treat. A fun recipe for kids to help make!
Prepare:
5 minutes
Cook:
5 minutes
Makes:
1 banana
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.