Vegan Mini Veggie Pizza Muffins
🌱 Vegan Mini Veggie Pizza Muffins 🍕
These Vegan Mini Veggie Pizza Muffins are thick little pizza cups with a golden crust, melted dairy-free cheese, mushrooms, and peppers. No dairy. No eggs. They bake in a muffin tin so the edges puff and the middle stays saucy.
I love how they travel. One pan, twelve snacks. Don’t overload the cheese or it spills over the rim before the crust sets. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Muffins 💚
- 🌱 Completely vegan
- 🍕 Mini pizza crust
- 🍄 Mushrooms and peppers
- 🧀 Dairy-free melt
- 🧁 Muffin-tin easy
- 🧊 Lunchbox friendly
The Secret to a Crust That Holds the Sauce
Press the dough up the sides of the cup so it makes a wall. A thin layer of sauce, then cheese, then veggies. Bake until the rim is deep golden. If the dough is sticky, oil your fingers instead of adding more flour.
Frequently Asked Questions ❓
Can I use store-bought dough? 🍕
Yes. Vegan pizza dough or biscuit dough both work. Divide into 12 pieces.
Which cheese melts best? 🧀
A mozzarella-style shred. A drop of oil on top helps if your brand stays matte.
How do I store them? 🧊
Fridge 3 days. Reheat in a 350°F (175°C) oven for 8 minutes.
🌱 Vegan Mini Veggie Pizza Muffins
Ingredients 🛒
- 1 lb vegan pizza dough, divided into 12
- ½ cup pizza sauce
- 1½ cups shredded vegan mozzarella
- 1 cup sliced mushrooms
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 green onions, sliced
- 1 teaspoon Italian seasoning
- Oil, for the tin
Instructions 👩🍳
- Preheat oven to 400°F (200°C). Oil a 12-cup muffin tin.
- Press each dough piece into a cup, up the sides.
- Spoon in sauce. Add cheese, mushrooms, peppers, and green onion. Sprinkle Italian seasoning.
- Bake 16–18 minutes, until the crust is deep golden and the cheese is melted.
- Cool 5 minutes. Lift out and serve.
Nutrition
| Nutrient | Per muffin (1/12) |
|---|---|
| Calories | 160 |
| Protein | 4g |
| Net carbohydrates | 18g |
| Total carbohydrates | 20g |
| Fiber | 2g |
| Total fat | 7g |
| Sodium | 340mg |
Estimates based on pizza-dough cups with vegan cheese, mushrooms, and peppers. Exact numbers may vary by dough and cheese brand.
Notes & Tips 💡
- Sauté the mushrooms 2 minutes first if you don’t want extra liquid.
- A pinch of chili flakes on top is excellent.
- These freeze well. Reheat from frozen at 375°F (190°C).
- Don’t skip the cool-down or the cheese stretches off with the pan.
These Vegan Mini Veggie Pizza Muffins are saucy, cheesy, and baked in a cup. Pizza you can hold in one hand. 🍕🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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