English muffin pizza is the perfect way to get your pizza fix in convenient, personal-sized portions! Top these snackable pizzas with your favourite add-ons and make them your own.
Before store-bought frozen pizza bites and bagel pizzas became a thing, those of us who grew up in the 80s and 90s had to make our own pizzas for snacking. And those were English muffin pizzas! This vegan version starts with whole-grain or gluten-free English muffins for the base, then spreads on a generous layer of marinara or pizza sauce, plant-based cheese, bell pepper, and savoury mushrooms. They’re baked until the cheese melts and the edges of the muffin are crispy—absolute perfection for fans of Vegan Pizza !
Why You Should Add English Muffin Pizzas to Your Menu
English muffin pizzas are an excellent light meal or late-night snack. Here’s why I love this recipe and you will too!
- Nostalgic fun . English muffin pizzas are an after-school favourite, but don’t let that stop you from enjoying them as an adult! The familiar taste of the crispy muffin, pizza sauce, and melted cheese will transport you back to your childhood.
- Customisable . One of the best things about English muffin pizzas is their versatility. I top them with mushrooms and peppers, but you can use a plant-based pepperoni or sausage for a more traditional flavour.
- Quick and easy . The big draw of the English muffin pizza concept is how incredibly easy they are to make. They’ve got a short and simple list of ingredients and they come together in minutes!
Notes on Ingredients
Here are some tips and notes on the ingredients you’ll need for these English muffin pizzas. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- English muffins – I love these homemade gluten-free English muffins.
- Olive oil
- Mushrooms and bell peppers – Traditional veggie pizza toppings! Green peppers have more bite, or you can use red/yellow/orange for a sweeter flavour.
- Marinara sauce – I use my Homemade Marinara Sauce .
- Vegan mozzarella cheese – You can also add a shake of Vegan Parmesan Cheese .
- Italian seasoning
- Fresh basil – For garnish, but you can omit this if you don’t have it on hand or don’t want to buy it.
How to Make English Muffin Pizzas
The full instructions are in the recipe card below, but here’s a brief overview with photos to illustrate the process of making English muffin pizzas.
Brown the mushrooms.
- Prepare . Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Sauté the mushrooms . Warm the olive oil in a skillet over medium heat, then add the mushrooms. Cook for 5–6 minutes or until browned, then season with salt and pepper.
- Cut the English muffins in half . Place the English muffin halves on the baking sheet with the cut side facing up.
Add the toppings.
- Assemble . Spread on the sauce, then top with the mozzarella, mushrooms, bell peppers, and Italian seasoning.
- Bake . Bake the English muffin pizzas for 10–12 minutes, or until the cheese is bubbly and the muffin edges are golden. (You can broil at the end for a browner, crispier top.)
- Serve . Add the fresh basil for garnish and serve.
Variation Ideas
- Experiment with toppings . Try adding sliced olives, sun-dried tomatoes, spinach, or even Air Fryer Roasted Garlic for extra flavor.
- Use another sauce . Like Arrabbiata Sauce , vegan Alfredo sauce, or Basil Pesto .
- Try a different cheese . While vegan mozzarella is a classic choice, you can experiment with other vegan cheese varieties like cheddar or pepper jack.
- Add a drizzle . I love a drizzle of Balsamic Glaze to finish!
- Make them in the air fryer . Cook them at 350ºF until the cheese is melty and the edges are browned.
Serving Suggestions
Pair your vegan English muffin pizzas with a fresh side salad for a balanced meal. This Cucumber and Tomato Salad is light and refreshing, while my Vegan Caesar Salad is always a great choice for pairing with Italian food!
How to Store and Reheat Leftovers
- Refrigerator : Leftover English muffin pizzas can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer : Wrap each individual pizza in plastic wrap and then place them in a freezer-safe bag or container. They can be kept in the freezer for up to 2 months.
- To reheat : Place the English muffin pizzas on a baking sheet and heat in the oven at 350°F for about 10 minutes, or until heated through.
More Recipes for Pizza Lovers
- Birria Pizza
- Fruit Pizza Recipe
- Vegan Breakfast Pizza
- Vegan Naan Pizza
Ingredients
- 4 English muffins , split in half
- 2 tablespoons olive oil , 30 milliliters
- 1 cup mushrooms , sliced – 90 grams
- 1 small bell pepper , diced – about ¾ cup / 90 grams
- 1 cup marinara sauce , 240 milliliters
- 1 ½ cups shredded vegan mozzarella cheese , 180 grams
- 1 teaspoon Italian seasoning , 1 gram
- Fresh basil leaves , for garnish – to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for 5–6 minutes until browned and tender. Season mushrooms with a pinch of salt and pepper at the end of cooking. Set aside.
- Lay the English muffin halves cut-side up on the prepared baking sheet.
- Spoon about 2 tablespoons of marinara sauce on each muffin half. Spread evenly to the edges.
- Sprinkle shredded vegan mozzarella generously over the sauce. Add sautéed mushrooms and diced bell peppers evenly across each piece. Sprinkle Italian seasoning over the top.
- Bake for 10–12 minutes or until the cheese is melted and bubbly, and the edges of the muffins are golden. Broil briefly at the end for extra browning, if desired.
- Remove from the oven and top with fresh basil leaves. Serve warm.
Notes
- Refrigerator : Leftover English muffin pizzas can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer : Wrap each individual pizza in plastic wrap and then place them in a freezer-safe bag or container. They can be kept in the freezer for up to 2 months.
- To reheat : Place the English muffin pizzas on a baking sheet and heat in the oven at 350°F for about 10 minutes, or until heated through.
English Muffin Pizza
Ingredients
- 4 English muffins split in half
- 2 tablespoons olive oil 30 milliliters
- 1 cup mushrooms sliced – 90 grams
- 1 small bell pepper diced – about ¾ cup / 90 grams
- 1 cup marinara sauce 240 milliliters
- 1 ½ cups shredded vegan mozzarella cheese 180 grams
- 1 teaspoon Italian seasoning 1 gram
- Fresh basil leaves for garnish – to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for 5–6 minutes until browned and tender. Season mushrooms with a pinch of salt and pepper at the end of cooking. Set aside.
- Lay the English muffin halves cut-side up on the prepared baking sheet.
- Spoon about 2 tablespoons of marinara sauce on each muffin half. Spread evenly to the edges.
- Sprinkle shredded vegan mozzarella generously over the sauce. Add sautéed mushrooms and diced bell peppers evenly across each piece. Sprinkle Italian seasoning over the top.
- Bake for 10–12 minutes or until the cheese is melted and bubbly, and the edges of the muffins are golden. Broil briefly at the end for extra browning, if desired.
- Remove from the oven and top with fresh basil leaves. Serve warm.
Notes
- Refrigerator : Leftover English muffin pizzas can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer : Wrap each individual pizza in plastic wrap and then place them in a freezer-safe bag or container. They can be kept in the freezer for up to 2 months.
- To reheat : Place the English muffin pizzas on a baking sheet and heat in the oven at 350°F for about 10 minutes, or until heated through.
Nutrition
English Muffin Pizza https://jessicainthekitchen.com/english-muffin-pizza/ June 9, 2025
Creamy avocado makes the perfect vegan filling for this homemade avocado sushi recipe! I’ll show you step-by-step how to make it and how to make sure it turns out perfect.
Making your own Vegan Sushi at home is one of those things that’s not necessarily hard, but it requires some practice. When I first got into sushi making, my rolls were a disaster, but as I rolled, each one got better and better—and now my avocado sushi looks like it came from a restaurant! Once you get the hang of it, it’s really fun and oddly satisfying.
Why It’s Time to Start Making Your Avocado Sushi at Home
I totally had a bad sushi habit before I started DIYing it—those packages of avocado sushi in the prepared foods section at the grocery store always call my name. But making it at home is so worth it!
- Budget-friendly . Once you have basic sushi ingredients on hand, all you need is an avocado when you want to make a batch of avocado rolls. (Bonus: Those same ingredients can be used to make Onigiri and this Vegan Sushi Rice Bowl !)
- Maximum freshness . The cucumbers are crisp! The avocado is never browned! When you make your own sushi at home, each element is totally on point and your sushi will taste super fresh.
- Easy to customise . You can make this recipe your own by trying different fillings or serving the avocado sushi with other sauces. I will share some ideas later in this post!
Notes on Ingredients
Here’s what you need to know about the ingredients for avocado sushi before you start rolling. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sushi rice – Sushi is short-grained and sticky, which is how your sushi roll holds together. It’s important to use sushi rice, not another variety!
- Water
- Rice vinegar – Also known as rice wine vinegar.
- Sweetener – Sugar is the more traditional option, but you can use maple syrup for a more natural sweetener.
- Salt
- Avocado – Be sure it’s ripe! It should have some give to it when you gently squeeze it.
- Cucumber – Scoop out the seeds if you’re using a garden cucumber and then julienne it.
- Nori – These are the sheets of seaweed that form the wrapper of a sushi roll.
- Sesame seeds
- Soy sauce and/or bang bang sauce – For dipping and drizzling. If you can’t find vegan bang bang sauce, you can combine Vegan Mayo with sriracha and a splash of rice vinegar.
How to Make Avocado Sushi
You’ll find a visual step-by-step guide to making avocado sushi here, but the full written instructions are in the recipe card below.
- Cook the sushi rice . Rinse the rice until the water runs clear, then place it in a pot with the water. Bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let it sit with the lid on for 10 minutes.
- Season the rice . Mix the vinegar, sweetener, and salt in a small bowl, then fold this mixture into the rice. Let the rice cool to room temperature.
Add sushi rice to the nori.
- Start the sushi . Place a sheet of nori on a sushi mat or clean work surface with the shiny side facing down. With wet fingers, spread a layer of rice over the nori, leaving a 1-inch border on the top edge.
- Add the filling . Add the avocado and cucumber, followed by the sesame seeds. They go right in the middle of the rice.
Roll the sushi.
- Roll it up . Starting from the bottom, roll the sushi up—keep it tight so your rolls end up round and easy to slice! Rub water along the edge of the nori to seal the roll. Repeat with the remaining ingredients.
- Slice and serve . Use a sharp knife to cut the roll into pieces, wiping the knife clean between each slice. Serve with your desired sauces and garnishes.
Tips and Variations
- Line your sushi mat for easy cleanup . You don’t have to do this, but you can place a sheet of plastic wrap over the bamboo mat to keep it clean in case some of the rice or avocado falls outside of the nori.
- Seriously, wet your fingers . The sushi rice is sticky, no joke! Using damp fingers will keep it from sticking to your fingers instead of the nori. I just keep a small bowl of water next to me as I roll.
- Press the rice onto the nori . You don’t want to smash it completely, but I press it a bit to make sure it sticks when I start rolling it up.
- Try other filling options . Shredded carrots are a good swap for the cucumber or you can use daikon radish for a little bite. Pickled veggies are good too, as is steamed asparagus.
Serving Suggestions
You can serve this avocado sushi as an appetizer for a vegan Japanese dish like Vegan Katsu Curry . I also love just having them for lunch with a bowl of miso soup made with Vegetable Broth , yellow miso, sliced green onions, and cubes of firm silken tofu. So easy!
How to Store
The struggle with storing avocado sushi is keeping the avocado from browning. For this reason, I recommend either serving the sushi right away or eating it within 24 hours. Refrigerate it in an airtight container with plastic wrap pressed against the top of the sushi rolls to minimize exposure to air.
More Recipes for Avocado Lovers
- Avocado Toast
- Easy Guacamole
- Avocado Chocolate Mousse
- Creamy Vegan Avocado Dressing
Ingredients
- 1 cup sushi rice , 200 grams
- 1¼ cups water , 300 milliliters
- 2 tablespoons rice vinegar , 30 milliliters
- ½ tablespoon maple syrup or sugar , 7 milliliters
- ½ teaspoon salt
- 1 ripe avocado , sliced thin
- ½ medium cucumber , julienned
- 4 sheets nori , seaweed
- 2 teaspoons sesame seeds , 6 grams
- Soy sauce , for dipping
- ½ cup vegan Bang Bang Sauce
Instructions
Prepare the Sushi Rice
- Rinse the sushi rice in cold water until the water runs clear.
- Combine the rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let sit, covered, for 10 minutes.
- In a small bowl, mix the rice vinegar, maple syrup (or sugar), and salt. Gently fold this into the warm rice. Allow the rice to cool to room temperature.
Assemble the Sushi
- Place a sheet of nori, shiny side down, on a bamboo sushi mat or clean surface.
- Wet your fingers and gently spread a thin, even layer of rice over the nori, leaving a 1-inch (2.5 cm) gap at the top.
- Arrange several slices of avocado and a few cucumber strips horizontally across the center of the rice.
- Sprinkle with sesame seeds.
- Roll the sushi tightly from the bottom, using the mat to help shape it. Dab a little water along the top edge to seal.
- Using a very sharp knife, slice each roll into 6 to 8 pieces. Wipe the blade with a damp cloth between cuts for clean slices.
Serve
- Arrange the sushi pieces on a platter.
- Sprinkle with additional sesame seeds if desired.
- Drizzle with Bang Bang Sauce and serve with soy sauce for dipping.
