20-Minute Veggie-Loaded Pizza Muffins

Light, savory, and bursting with vegetables, these pizza muffins are a fast way to satisfy pizza cravings without firing up the oven for a full pie. They’re perfect for weeknight dinners, lunches, snack time, or a crowd-pleasing appetizer. Ready in about 20 minutes, they pack familiar pizza flavors—tomato, mozzarella, oregano—into portable, kid-friendly bites.

Why you’ll love them

• Super quick: about 20 minutes from start to finish.
• Flexible: swap vegetables, cheeses, or add proteins like pepperoni or cooked sausage.
• Kid-approved: easy finger food that sneaks in vegetables.
• Make-ahead friendly: they reheat well for busy days.

Ingredients (makes ~12 muffins)

• 1 cup all-purpose flour (or whole wheat for extra fiber)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp dried oregano or Italian seasoning
• 1 large egg
• 3/4 cup milk (dairy or plant-based)
• 2 tbsp olive oil or melted butter
• 1/2 cup pizza sauce (plus extra for dipping)
• 3/4–1 cup shredded mozzarella cheese
• 1/2 cup finely diced bell pepper (any color)
• 1/4 cup finely diced red onion or scallions
• 1/2 cup finely chopped zucchini or spinach, squeezed dry if watery
• Optional: 1/4 cup sliced olives, chopped cooked bacon, or diced pepperoni

Notes: Dice vegetables small so the muffins hold together and bake evenly.

Quick method

1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, salt, and dried oregano.
3. In a separate bowl, beat the egg with the milk, olive oil, and pizza sauce until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined—don’t overmix.
5. Fold in the mozzarella, bell pepper, onion, and zucchini (plus any optional add-ins). The batter will be thicker than pancake batter but spoonable.
6. Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle a little extra cheese on top if desired.
7. Bake 14–18 minutes, or until golden on top and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm with extra pizza sauce for dipping.

Total active time: ~10 minutes. Bake time: 14–18 minutes.

Tips for success

• Keep veggies small and evenly chopped so every bite gets a bit of vegetable.
• If using watery vegetables like zucchini or fresh mushrooms, squeeze out excess moisture before adding.
• For a crispier top, broil for 30–60 seconds at the end—watch closely to avoid burning.
• To make them dairy-free, use a plant-based mozzarella and substitute milk with an unsweetened plant milk.
• To add protein, stir in small diced cooked chicken, turkey pepperoni, or crumbled cooked sausage.

Variations

• Mediterranean: swap mozzarella for feta, add chopped sun-dried tomatoes, spinach, and olives.
• White pizza muffins: omit tomato sauce and add ricotta mixed with garlic and herbs plus shredded mozzarella.
• Gluten-free: use a 1:1 gluten-free baking flour and check consistency—may need an extra tablespoon of milk.

Make-ahead, storage & reheating

• Refrigerate in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes or microwave for 30–60 seconds.
• Freeze cooled muffins on a tray until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the oven at 350°F (175°C) for 12–18 minutes.

Serving suggestions

• Serve with a simple side salad or roasted vegetables for a light dinner.
• Pack cool muffins in a lunchbox with a small dipping container of pizza sauce.
• Offer a variety platter with different toppings (pepperoni, veggie, Mediterranean) for parties or potlucks.

Nutrition (approximate per muffin)

Calories: 120–180 (depending on cheese and add-ins)
Protein: 6–8 g
Fat: 6–10 g
Carbs: 12–18 g

Conclusion

For a quick, customizable snack or meal, these veggie-loaded pizza muffins are hard to beat—if you want the original inspiration and base recipe, check out the 20-Minute Veggie-Loaded Pizza Muffins recipe on The Natural Nurturer. If you prefer a flatbread-style take on veggie pizzas to serve whole instead of in muffin form, this Flatbread Pizza Recipe (Veggie Loaded!) from Thriving Home has great ideas and variations.