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8 muffin halves
Prep time:
10 to 15 minutes


¼ cup (2 ounces) reduced-fat cream cheese, softened

1/3 cup low-fat plain yogurt

1/8 teaspoon garlic powder

¼ teaspoon basil or cumin

¼ teaspoon oregano

1/8 teaspoon salt

1/8 teaspoon 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)


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


Sprinkle microgreens on the top for added nutrition, flavor and texture!

Try this sauce on sandwiches or tacos and for dipping raw veggies.