Fresh Veggie Pizza

Name: Fresh Veggie Pizza
Prep time: 10 to 15 minutes
Yield: 8 muffin halves
Ingredients: ¼ cup (2 ounces) reduced-fat cream cheese; softened⅓ cup low-fat plain yogurt⅛ teaspoon garlic powder¼ teaspoon basil or cumin¼ teaspoon oregano⅛ teaspoon salt⅛ teaspoon black pepper4 whole-wheat English muffins1 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)

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

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

Submitted by russeste on Thu, 03/13/2025 - 12:59

Such a tasty and fun recipe! 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