
English Muffin Veggie Pizza
Create your own easy-to-make personal pizza and add your favorite veggie toppings. Choose whole wheat muffins to make this recipe even better!
- 4 Servings
- Less than $3.00
English Muffin Veggie Pizza
Create your own easy-to-make personal pizza and add your favorite veggie toppings. Choose whole wheat muffins to make this recipe even better!
- 4 Servings
- Less than $3.00
Ingredients
- 1 cup broccoli
- 4 English muffins
- 1 cup pizza sauce
- 1/2 cup mozzarella cheese, shredded, part skim
- 1/4 cup carrot
- 1/3 tablespoon Parmesan cheese
Steps
Wash hands with soap and water.
Cut the broccoli to make 1 cup of chopped broccoli.
Put the broccoli in a saucepan with water. Cook on medium until tender.
Drain the water from the saucepan. Let the broccoli cool.
Cut 4 English muffins in half. Toast the 8 muffin halves.
Shred the mozzarella cheese to make 1/2 cup of shredded cheese.
Peel and shred the carrots to make 3 tablespoons shredded carrots.
Spoon 2 tablespoons pizza sauce over each English muffin half.
Sprinkle 1 tablespoon shredded mozzarella cheese on top of each half.
Put 2 tablespoons broccoli and 1 teaspoon shredded carrots on top of each half.
Sprinkle each half with 1 teaspoon grated parmesan cheese.
Toast in the toaster oven for 2 minutes, until the cheese melts.
Ingredients
Serving Size: 2 pizzas (each made from 1/2 English muffin), 1/4 of recipe (185g)
Nutrients | Amount |
---|---|
Total Calories | 220 |
Total Fat | 5 g |
Saturated Fat | 2 g |
Monounsaturated Fat | 1 g |
Polyunsaturated Fat | 0 g |
Linoleic Acid | 0 g |
α-Linolenic Acid | 0.1 g |
Omega 3 - EPA | 0 mg |
Omega 3 - DHA | 0 mg |
Cholesterol | 8 mg |
Carbohydrates | 34 g |
Dietary Fiber | 4 g |
Total Sugars | 5 g |
Added Sugars included | 2 g |
Protein | 11 g |
Minerals | |
Calcium | 249 mg |
Potassium | 392 mg |
Sodium | 576 mg |
Copper | 182 mcg |
Iron | 3 mg |
Magnesium | 36 mg |
Phosphorus | 179 mg |
Selenium | 16 mcg |
Zinc | 1 mg |
Vitamins | |
Vitamin B6 | 0.2 mg |
Vitamin B12 | 0.4 mg |
Vitamin C | 28 mg |
Vitamin K | 33 mcg |
Folate | 101 mcg DFE |
Thiamin | 0.4 mg |
Riboflavin | 0.3 mg |
Niacin | 3 mg |
Choline | 25 mg |
Source:
- Pennsylvania Nutrition Education Network