These mini vegetarian pizzas are a quick and fun lunchbox idea. A good source of fibre, they’ll keep you fuller for longer and can be adapted based on the veggies you have on hand.
These mini vegetarian pizzas are a quick and fun lunchbox idea. A good source of fibre, they’ll keep you fuller for longer and can be adapted based on the veggies you have on hand.
*To make gluten free, replace the wholemeal English muffin with a gluten free English muffin alternative.
Serving Suggestion: Vegetables can be swapped for other vegetables you may have on hand such as zucchini, red capsicum, olives, spinach, tomato and fresh basil.
Storage: Mini vegetarian pizzas can be stored in an airtight container in the fridge for 3 days.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help spread the tomato paste on each half of the muffin base, select their favourite vegetables to add, sprinkle the cheese on the top.
When preparing this recipe:
| Serving size: 247g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 1068 | 433 |
| Fat (g) | 6.1 | 2.5 |
| Saturated fat (g) | 3.3 | 1.4 |
| Carbohydrates (g) | 29.1 | 11.8 |
| Sugars (g) | 10.4 | 4.2 |
| Fibre (g) | 7.0 | 2.8 |
| Protein (g) | 16.4 | 6.7 |
| Sodium (mg) | 654.9 | 265.4 |
Healthy Eating
