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Debra Klein | Easy Plant Based Recipes

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Home » All Recipes » Appetizer » Vegan Ricotta Pizza Muffins

Vegan Ricotta Pizza Muffins

Vegan

Published on: December 11, 2017 Last modified: June 1, 2020

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Vegan Ricotta Pizza Muffins

Pizza Muffins with vegan ricotta and roasted veggies.
Pizza CAN be healthy!

Pizza……how does that word resonate with you? Do you love it? Hate it? Crave it? Have you labeled it a “bad” food and do you try to avoid it? Would you ever have guessed that just the word pizza provokes all kinds of emotions in so many people?  Vegan Ricotta Pizza Muffins?  Now what do you think? 

Vegan Ricotta Pizza Muffins….healthy? 

Having a healthy relationship with food is tricky for many. In my health coaching practice, I have clients working on dismantling limiting beliefs and opening the door to embracing healthy choices.  Pizza is a good example of a food that could go either way…..making pizza yourself gives you the opportunity to customize and make it a healthy choice…..because who really wants to go through life NEVER eating pizza? These vegan ricotta pizza muffins are a healthy alternative when pizza is calling your name.

Pizza dough, rolling pin and circular cookie cutter.
Simple dough takes minutes to prepare.

When to enjoy vegan ricotta pizza muffins? 

This is an awesome season for mini vegan ricotta pizza muffins. They are a perfect to serve while watching football.  These sweet potato cauli-tots are another great choice. A great appetizer to take to a party. Much appreciated in a school lunch box, or as an after-school snack too.

Vegan Ricotta Pizza muffins

Fun Finger Food for a party!

As with all food choices, focusing on the nutrition is a good place to start…..think about what you can ADD that is beneficial.. Veggies are always a good option.

close up of one pizza muffin with vegan ricotta and roasted broccoli

Roasted veggies and vegan ricotta add nutrition to mini pizzas.

Why Cauliflower? 

The vegan ricotta in this recipe is made with wholesome ingredients that add both flavor and nourishment. Cauliflower is a cruciferous vegetable that provides high levels of vitamins and minerals. Cauliflower is one of the top 10 sources of Vitamin C.  It helps fight inflammation, improve digestion and balance hormones. It has been associated with a decreased risk of some cancers and cardiovascular diseases as well.

Making Vegan Ricotta with cauliflower and pine nuts.
Wholesome ingredients make a healthy vegan ricotta.

What else is in the Vegan Ricotta?

As if the benefits of the cauliflower in the ricotta weren’t enough, adding pine nuts, boosts the nutritional profile even further. Pine nuts contain nutrients that boost energy, including healthy fats, protein, iron and magnesium. Pine nuts also reduce the risk of heart disease, contain a wealth of antioxidants and are great for vision health.

Step by step.  Line muffin tin with dough, then tomato sauce, vegan ricotta and then veggies.
Baked in muffin tins, these pizzas are simple to make.

Pizza Toppings: 

Another way to add nutrition to your pizza is with toppings. The more veggies the better!. The mini pizza muffins cook up quickly, so you may want to pre-cook veggies that take longer than 15 minutes to get tender.  I like to simply roast veggies in a hot oven (425), drizzled with olive oil (or avocado oil which has a higher smoking point), sea salt and pepper.

A tray of broccoli and brussels sprouts, ready to roast.
Roasted Veggies for a healthy pizza topping

Simply Roasted Veggies are ideal for pizza toppings.

With a simple dough recipe, vegan ricotta and roasted veggies that are nutritious and can be made in advance….you’re running out of excuses not to make and enjoy these mini pizza muffins.  Stop limiting yourself to labels that don’t serve you well!

vegan ricotta pizza muffins
Delicious mini pizzas.
Vegan Ricotta Pizza Muffins
Healthy Pizza with vegan ricotta and roasted veggies
Continue to Content
Yield: 12 mini pizzas

Pizza Muffins with Vegan Ricotta

Vegan Ricotta Pizza Muffins

Vegan Ricotta...made with Cauliflower....is the star of this show....but the mini pizzas themselves are DELISH and easily customizable. Simple dough that's easy to make with no added sugar.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 45 minutes

Ingredients

Pizza Dough

  • 1 cup hot water
  • 1 packet (2 1/4 teaspoons) dry yeast
  • 1 Tablespoon honey
  • 1 Tablespoon olive oil
  • 1 3/4 cup whole wheat flour
  • 1 cup unbleached white flour
  • 1/2 teaspoon salt

Vegan Ricotta

  • 2 cups Cauliflower florets (about 1/2 head)
  • 1 cup pine nuts
  • 1 small clove garlic, finely grated
  • 1 Tablespoon lemon juice
  • 2 Tablespoons olive oil
  • 1 teaspoon dried Italian spices
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup water
  • 1 Tablespoon nutritional yeast (optional)

Pizza

  • 1-2 Tablespoons avocado oil
  • 1-2 Tablespoon corn meal
  • Tomato Sauce (I used canned organic crushed tomatoes)
  • Toppings: roasted veggies** (broccoli, brussels sprouts, asparagus, red peppers, mushrooms, onions, etc.), artichoke hearts, olives.

Instructions

  1. Preheat oven to 425. Lightly oil muffin tins with avocado oil.
  2. Make the dough: place water, yeast, honey and olive oil in glass cup and let sit for 5 minutes to proof yeast. Place flour and salt into mixer (or food processor) and then add liquid ingredients. Mix on high speed for about 3 minutes, until dough forms. If mixing by hand, continue kneading until smooth and no longer sticky (it may take up to 5 minutes). Place dough in bowl and cover with kitchen towel to rise for minimum 15 minutes.
  3. Make the ricotta: Cut cauliflower into florets and steam for about 13 minutes, until tender, but not mushy when pierced with a fork. Place steamed cauliflower and pine nuts into bowl of food processor and pulse until combined. Add remaining ingredients and process until creamy, but not totally smooth---some texture is desired. Taste for seasoning, adding more S+P as needed.
  4. Make Pizza: Sprinkle corn meal on flat, even surface. Roll out dough to 1/8" thickness and then use circular cookie cutter (or the top rim of a glass) to cut into 3" circles. Place one dough circle into each muffin tin, patting down and outward onto edges. Put a Tablespoon of tomato sauce, a dollop of ricotta and desired veggie toppings** into each muffin tin. Bake for 15 minutes, or until crust is brown and crispy.
  5. Vegan Ricotta will stay good in air-tight container in the fridge for up to one week.
  6. Store Pizza muffins in fridge for up to 5 days and reheat in 375 oven for 10-15 minutes.
  7. Already cooked pizza muffins will stay good in the freezer for up to 3 months.

Notes

TOPPINGS: Here are a few suggestions. Let me know in the comments what you put on YOURS! Broccoli, brussels sprouts, asparagus, red peppers, mushrooms, onions, artichoke hearts, olives, etc.

For roasted veggies on your pizza: Preheat oven to 425. Drizzled with olive oil, S+P and roast for about 10-15 minutes---undercook them because they will get cooked a bit more when the pizza is in the oven.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Ebuns French Rolling Pin for Baking Pizza Dough, Pie & Cookie - Essential Kitchen utensil tools gift ideas for bakers (French Pins 18" inches)
    Ebuns French Rolling Pin for Baking Pizza Dough, Pie & Cookie - Essential Kitchen utensil tools gift ideas for bakers (French Pins 18" inches)

Nutrition Information

Yield

12

Serving Size

2 pizza muffins

Amount Per Serving Calories 259Total Fat 15gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 241mgCarbohydrates 29gFiber 4gSugar 3gProtein 6g

Did you make this recipe?

Please leave a review below, then snap a picture and tag me @dkhealthcoach and use #debraklein on Instagram so I can see it!

Cuisine: American / Category: Appetizer

Filed Under: Appetizer, Breakfast & Brunch, Main Course, Side Dish, Snack, Vegan

Previous Post: « Chocolate Oatmeal Trail Bars
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Reader Interactions

Comments

  1. Shelby @Fitasamamabear

    December 18, 2017 at 1:18 pm

    I feel I could eat all of these... in one sitting haha they look tasty!
    Reply
  2. Erin Mackey

    December 18, 2017 at 1:22 pm

    These look delicious and I love how healthy they are!
    Reply
    • Debra Klein

      December 18, 2017 at 1:27 pm

      Right? Nutritious and Delicious don't have to be mutually exclusive.
      Reply

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  1. 63 Vegan Canapes and Party Food Recipes | The Veg Space recipes says:
    May 11, 2018 at 7:20 am
    […] 47. Vegan Ricotta Pizza Muffins from Debra Klein […]
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