Gluten + Dairy-Free Mini Pizzas with Jayme Williams

Growing up, my mom always made us mini pizzas using English muffins as a special lunch or snack.  I love making those same types of meals/snacks for my own kids, so I decided to whip up these Gluten + Dairy-Free Mini Pizzas for them!  Canyon Bakehouse’s gluten-free, Honey Whole Grain English Muffins were the perfect crust, too. Soft, chewy, and slightly crusty around the edges when warmed under the broiler….gah. Seriously, you need to try these for yourself at home and share them with your loved ones. Or not – no judgment here if you want to save them all for yourself!

You can find out where to snag them using the Store Finder tool on their site –

Gluten + Dairy-Free Mini Pizzas

Serves: 2 (each ½ of a muffin is a serving)

Prep Time: 2 min

Cook Time: 5 min

Total Time: 7 min


  • 1 Canyon Bakehouse Honey Whole Grain English Muffin, sliced in half
  • ¼ C. all-natural pizza sauce
  • 3 leftover chicken meatballs (you can grab the recipe on my site!), diced
  • 2 Tbsp. sliced black olives
  • ¼ C. vegan mozzarella shreds
  • fresh basil, finely chopped


  1. Slice English muffin.
  2. Add toppings (except basil) and broil on high for about 5 minutes, watching closely!
  3. Top with fresh basil and enjoy!

Feel free to tag me if you make these ( and head to my blog ( for more easy, family-friendly recipes like these – as well as fun workouts!

Jayme is a certified personal trainer, registered nurse, and mom of two from Columbus, Georgia.  She is passionate about all things related to coffee, nut butter, fitness, and family (obviously not in that order).  When she’s not chasing her two energetic little ones around, she spends her time developing yummy recipes, online training programs, and nutritional plans, which you can find on her site, or on Instagram @fit_n_clean_mama.