This English muffin pizza recipe is perfect for make-your-own pizza nights or school lunches. They’re quick to make, fun, and always kid-approved!
We recently had a playdate at our house, and I was trying to come up with something quick and easy for lunch — ideally something the kids could help with too. Enter: English muffin pizzas.
I set out a bunch of toppings and let the kids build their own. It was fun, hands-on, and they baked in under 10 minutes, which is perfect when you’ve got a group of hungry kiddos.
Since then, we’ve been making them on repeat for after-school snacks and lunchbox prep. They’re just one of those meals that never get old.
Why You Gotta Try This One
These little pizzas are nostalgic and an absolute lunchbox lifesaver. Whether you’re whipping them up for a quick weeknight dinner, an after-school snack, or meal prepping for the week ahead, here’s why I’ve been making these on repeat:
- Kid-sized: English muffins are just the right size for little hands and tuck perfectly into lunchboxes. No slicing or mess required.
- Totally customizable: Let your kids pick their toppings—pepperoni, mushrooms, bell peppers, pineapple… whatever they love. It’s also a sneaky-good way to get a few veggies in!
- Quick and easy: They bake up in the oven or air fryer in under 10 minutes.
- Freezer-friendly: Make a big batch, freeze the extras, and reheat whenever you need a no-stress meal or snack.
- Kid-approved fun: Build-your-own pizza night is always a hit around here. My kids love getting involved in the kitchen, and this recipe has quickly become a new favorite to make together. Plus, I love that they’re entertained and actually eating their food.
Ingredients Needed
- english muffins – our favorite brand is the Dave’s Killer Bread organic English muffins. They’re made without corn syrup and packed with five different grains and seeds for extra fiber. That said, use whatever brand you and your family love!
- pizza sauce – if I don’t have my homemade pizza sauce on hand, I go with a simple organic store-bought brand.
- shredded mozzarella – can’t have pizza without the cheese! I prefer Tillamook shredded mozzarella, but your favorite brand will do the trick.
- olive oil spray – this is optional, but helps crisp up the edges for an extra toasty bite.
- toppings – think mini pepperoni, diced bell peppers, mushrooms, olives, pineapple, or sausage. Let the kids pick their favorites! Or keep it classic with just cheese—these are delicious no matter how you top them.
English Muffin Pizza Variations to Try
Want to mix things up? You’ve got options:
- Switch up the base: Try mini bagels, pita bread, or even sliced sweet potatoes for a fun twist.
- Change the cheese: Use shredded cheddar, or go dairy-free with your favorite plant-based cheese.
- Play with the sauce: Swap pizza sauce for pesto, hummus, or even BBQ sauce for something different.
- Go breakfast-style: Add scrambled eggs, turkey bacon, or veggies for a fun morning version!
How to Make English Muffin Pizzas
Step 1: Place your English muffins cut-side up on a baking sheet. Lightly spray with olive oil if you want extra crispiness.
Step 2: Spoon your pizza sauce on top of each half.
Step 3: Sprinkle with shredded mozzarella, and add your favorite toppings — or let the kids build their own!
Step 4: Bake at 400ºF for 8–10 minutes (or air fry at 375ºF for 5–7 minutes), until the cheese is melty and the edges are golden.
Brittany’s Recipe Tips!
- Let the kids help: Set up a little topping station and let everyone build their own mini pizzas. It’s a fun way to get them involved and they’re way more likely to eat something they helped make.
- Avoid soggy bottoms: If your kids are all about the crunch (or you’re packing these ahead), toast the muffin halves for a few minutes before adding sauce. It makes a big difference in texture!
- Freeze for later: These are totally freezer-friendly! Assemble the pizzas, freeze flat on a baking sheet, then transfer to a reusable bag once solid. Reheat straight from frozen in the oven or air fryer — no thawing needed.
- Make it a meal: Add a side of fruit, veggies with hummus, or a mini salad to round things out for dinner or lunchboxes.
How to Pack English Muffin Pizzas in Lunchboxes
These pizzas are perfect for school lunches — easy to prep ahead and always a hit with kids. Here are a few tips for packing them up so they stay fresh and delicious:
- Let them cool completely before packing. This helps prevent condensation, which can lead to soggy muffins.
- Use a lunchbox with compartments or pop them into a reusable sandwich container to keep them from shifting around.
- Serve them cold or at room temp. These are great straight from the fridge, kind of like a homemade Lunchable.
- Want them warm? Wrap in foil and pack in a thermos-style container to help retain heat. This Bentgo Bowl would be perfect!
- Add a side or two: Pair with fruit, chopped veggies, yogurt, or some crunchy snacks to make it a complete meal.
I’ve got a whole post dedicated to kids lunch box ideas, so if you’re looking for more inspo, definitely check it out!
How to Store
- Fridge: Store leftover pizzas in an airtight container in the fridge for up to 4 days. Reheat in the oven, toaster oven, or air fryer until warm and crispy.
- Freezer: Freeze fully assembled pizzas (baked or unbaked) on a baking sheet until solid, then transfer to a freezer-safe bag. Reheat straight from frozen — no need to thaw!
More Kid-Friendly Recipes
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- 4 whole grain or regular English muffins, split in half, I like Dave’s Killer bread
- ½ cup pizza sauce, store-bought or homemade
- 1 cup shredded mozzarella cheese, I like Tillamook
- Olive oil spray, optional, for extra crisp
- Optional toppings: mini pepperoni, diced bell peppers, diced mushrooms, olives, diced pineapple, cooked and crumbled sausage
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Preheat oven to 400°F.
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Line a baking sheet with parchment or foil for easy cleanup.
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Split English muffins in half and place cut-side up on the baking sheet. Lightly spray with olive oil if you want them extra crisp.
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Spoon about 1 Tablespoon of pizza sauce on each muffin half and spread evenly.
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Top with a generous sprinkle of shredded mozzarella.
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Add desired toppings. You can let the kids build their own for fun!
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Bake for 8–10 minutes until the cheese is melted and bubbly and the muffins are lightly golden on the edges.
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Let cool slightly before serving because the cheese will be hot!
Prevent your screen from going dark
- Air fryer option: Cook at 375ºF for 5–7 minutes instead of baking.
- Storing: Keep leftover pizzas in an airtight container in the fridge for up to 4 days.
- Freezing: Assemble pizzas (baked or unbaked), freeze flat on a baking sheet, then transfer to a freezer-safe bag. Reheat straight from frozen — no need to thaw.
- Reheating: Warm in a toaster oven, regular oven, or air fryer for the best texture. Microwaving works too, but you’ll lose that crispy edge.
- Lunchbox tip: Let pizzas cool completely before packing to avoid sogginess. Serve cold or at room temp, or wrap in foil and pack in a thermos to keep warm.
Serving: 1 muffin (no extra toppings) | Calories: 276kcal | Carbohydrates: 33g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 656mg | Potassium: 104mg | Fiber: 3g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
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