English Muffin Veggie Pizza

Prep time:
15 min

Cook time:
15 min

Yield:
4 Servings

Serving Size:
2 Halves

Ingredients

1 large broccoli crown, chopped
4 whole wheat English muffins
1 cup pizza sauce (or tomato sauce), no salt added
½ cup shredded mozzarella cheese, part skim
1 medium carrot, shredded
½ cup grated parmesan cheese

Directions

If using oven, preheat to 350 degrees F.
Put the broccoli in a medium saucepan with water to cover. Bring to a boil and simmer for 1-2 minutes or until tender. Drain the water from saucepan and let broccoli cool.
Toast the 8 English muffins halves.
Measure out 3 tablespoons shredded carrot into small bowl.
Spoon 2 Tablespoons pizza sauce over each English muffin half.
Sprinkle 1 Tablespoon shredded mozzarella cheese on each half.
Put 2 Tablespoons broccoli and 1 teaspoon shredded carrots on each half.
Sprinkle each half with 1 teaspoon grated parmesan cheese.
Toast in toaster oven for 2 minutes until cheese melts.

Notes

Use leftover veggies from a previous recipe to save time
• Try using frozen chopped broccoli and thaw before adding to pizza
• Swap out English muffins for whole wheat bread or whole wheat pita
• Sauté bell peppers, mushrooms, and onions for additional toppings

Ingredients

Directions

If using oven, preheat to 350 degrees F.
Put the broccoli in a medium saucepan with water to cover. Bring to a boil and simmer for 1-2 minutes or until tender. Drain the water from saucepan and let broccoli cool.
Toast the 8 English muffins halves.
Measure out 3 tablespoons shredded carrot into small bowl.
Spoon 2 Tablespoons pizza sauce over each English muffin half.
Sprinkle 1 Tablespoon shredded mozzarella cheese on each half.
Put 2 Tablespoons broccoli and 1 teaspoon shredded carrots on each half.
Sprinkle each half with 1 teaspoon grated parmesan cheese.
Toast in toaster oven for 2 minutes until cheese melts.