Mini Muffin Dairy Free Pizza

I have been making these cute little pizzas for years. As a primary school teacher I have made these hundreds of times, even with children as young as 3 years old, and they are always a huge hit with the kids. They are so simple and quick to cook, making them the perfect meal for those extra busy days. Whether you are a meat eater, vegetarian, pescatarian or vegan, you can adapt these little pizzas to suit anyone.

The recipe below makes 2 Mini Muffin Pizzas


1 English Muffin
2 tablespoon of tomato and basil pasta sauce
A handful of grated dairy free mozzarella alternative
Plus what ever you wish for toppings

Topping ideas
Meat and fish - wafer thin ham or chicken slices cut into small squares, tinned tuna, tinned hotdogs chopped thinly into little discs
Vegetables - diced peppers, onions, spinach, sweetcorn, mushrooms

Note: The toppings pictured are Ham, Red Pepper and Spinach


1. Preheat oven to 200 degrees Celsuis/ 180 degree Celsuis if using a fan oven.
2. Start by slicing the muffin in half using a bread knife to produce two round muffins. These will be your pizza bases.
3. Spread on tablespoon of the tomato and basil pasta sauce on each of the bases. Ensure you spread the sauce right up to the edge of the base to prevent burning in the oven.
4. Then add your toppings, making sure each topping is chopped to a size suitable for the child eating the pizza.
5. Finally sprinkle the grated mozzarella alternative over the top of the pizzas and place on a baking tray in the oven. Cook for 10 minutes until the cheese has melted.
6. Once removed, allow to cool slightly before serving. For younger children or weaning babies, slice the muffin pizzas into fingers for easy eating.

Allergy note:
If you have a gluten allergy you can swap the muffins for a gluten free version
If you have a soya allergy, I haven't yet found any English muffins without soya listed as an ingredient but you can swap the muffin for a pitta bread and they work just as well.

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