
Today an easy recipe, these Easy English Muffin Pizzas for Kids (Vegan & Kid-Approved!). Because we all need a bit of a kitchen break with our kiddos this weekend...
The past few weeks have been absolutely insane. If you live in Los Angeles, you know — we’re all still dealing with the fires. And even if you weren’t directly affected, the residual trauma, the grief, the smoke in the air — it lingers. I shared my tips for dealing with poor air quality here.
It’s been hard to focus on normal things, and honestly, I just feel overwhelmingly grateful right now. Grateful that I have my home, my kitchen, and stability for my child. I can’t even begin to imagine losing all of that in a single day. It’s just too much to process. So grateful for happy rescue stories like these from Pasadena humane.
That being said, sometimes the best thing we can do is find comfort in the small, familiar things. Like making lunch for my kid. And today, I wanted to share something ridiculously simple — something you probably already know how to make — but with a little extra love and a vegan spin.
Mini English Muffin Pizzas.
I actually made these over the summer and never got around to posting them, but they were the perfect, hearty lunch after a long morning of swimming. We had just gotten home, the sun was shining, and we were both starving — hungry for more than just buttered pasta. So I pulled out a few ingredients, let Rosalie help assemble them, and of course, because she made them, she devoured them.
These aren’t revolutionary. We all grew up with mini English muffin pizzas. But I have a few little tricks to make them extra crispy, extra rich, and extra delicious — plus, a few ways to make them vegan without sacrificing flavor.
The Secret to Better English Muffin Pizzas
The biggest difference in my version? Olive oil. Instead of slapping the sauce directly onto the English muffin, I start with a generous drizzle of olive oil. This helps crisp up the muffin in the oven and adds a deep, rich flavor that takes it beyond just “kid food.” After the olive oil, I add a light layer of sauce, then the cheese, then another drizzle of olive oil over the top. Trust me — this one small step makes all the difference.
I also like to sprinkle nutritional yeast under the sauce. It melts into everything, adding an extra layer of cheesiness while sneaking in vitamins, minerals, and protein. Rosalie doesn’t really know what nutritional yeast is — she just knows it’s the “yellowy stuff” I sprinkle on pasta sometimes. If I called it “nutritional yeast” to her face, she’d probably stare at me like I was offering her something out of a lab. So for now, we’ll just call it magic pizza dust or something.
The Best Vegan Pepperoni
For the pepperoni, you have options. The easiest route is just using vegan pepperoni slices as-is, but I like to dice them into tiny little bits. It makes them more palatable for kids and spreads the flavor more evenly. Some of my favorite store-bought vegan pepperonis include:
• PERSONAL FAVE: Field Roast Plant-Based Pepperoni — This one has a great smoky, meaty flavor and crisps up nicely in the oven.
• Yves Veggie Pepperoni — A little softer in texture but still great for kids.
• Sweet Earth Italian-Style Pepperoni — A bit spicier, but a good option for more adventurous eaters.
Cooking Methods: Toaster Oven vs. Oven vs. (Not) the Microwave
When it comes to cooking these, the toaster oven is my go-to. It’s fast, crisps up the muffins perfectly, and doesn’t require heating up the whole kitchen. If you’re making a bigger batch, a regular oven at 400°F for about 8–10 minutes works well.
The microwave? Hard pass. Sure, it’ll heat them, but you’ll end up with a sad, soggy, chewy mess. And nobody wants that.
Sauce Choices: Pizza Sauce vs. Marinara vs. Something Different
Most store-bought pizza sauces are slightly sweeter and thicker than traditional marinara, which works great for kids. But if you don’t have pizza sauce on hand, marinara works just as well — it just might be a bit tangier.
Want to get creative? Try:
• Tomato paste + olive oil + Italian seasoning — Instant DIY pizza sauce.
• Barbecue sauce — Sweet, smoky, and surprisingly delicious with vegan cheese. I did this a few years ago here.
• Just olive oil & cheese — A classic white pizza vibe.
The Best Vegan Cheese for Melting
Not all vegan cheeses are created equal, especially when it comes to melting. Here’s a quick rundown of my favorites:
• Miyoko’s Liquid Mozzarella — Hands down the best for a super creamy, real-cheese-like melt.
• Violife Mozzarella Shreds — Mild, melty, and kid-friendly.
• Daiya Cutting Board Blend — A solid option that melts well if you don’t mind a slightly stretchy texture.
• Follow Your Heart Mozzarella — A good, neutral option with a soft, cheesy flavor.
Fun Veggie Additions for Kids
If your kid is cool with toppings, try adding:
• Olives — Mild, salty, and fun to arrange.
• Finely chopped bell peppers — Adds crunch and color.
• Mushrooms — If your kid likes them, they add a nice umami boost.
• Fresh basil — If you want to be fancy.
The Bottom Line
This isn’t a new recipe, and I didn’t invent it. But consider this your reminder to make it. Because kids love it. It’s easy, it’s customizable, and it’s a lot cheaper than ordering a $20 kids’ pizza (because yes, somehow that is a real thing in LA).
And bonus — it’s one of those meals that kids actually want to eat, especially if they get to make it themselves. Because at the end of the day, if they made it, they’re way more likely to eat it.
So grab some English muffins, drizzle on that olive oil, and make some magic. And don’t forget the nutritional yeast — it’s basically pizza fairy dust.
Easy English Muffin Pizzas
Ingredients
- 2 whole english muffins, sliced
- 4 teaspoon olive oil
- 2 teaspoon nutritional yeast
- 6 tablespoon pizza sauce
- ½ cup vegan cheese shreds
- 4 tablespoon vegan pepperoni , chopped
Instructions
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper or foil
- Drizzle the EVOO over top the open english muffins. Sprinkle on the nutritional yeast, then add the sauce - about 1-2 tablespoon per muffin.
- Add the cheese and pepperoni - and any other toppings you'd like.
- Bake for about ten minutes at 400 degrees - or just until cheese melts and edges brown.
- Serve warm.