Two hands hold toasted English muffin mini pizzas topped with tomato sauce, melted cheese, pepperoni, and green peppers over an outdoor brunch spread.

Gluten-Free English Muffin Pizzas — Kid-Friendly Lunch

August 2026

Some of the best lunches are really just an excuse to let everyone build their own. Split a few PACHA English Muffins, hand out the toppings, and let each person make their own mini pizza — one with olives, one without, one that's basically just cheese. Ten minutes of prep, one sheet pan, and pizza night turns into an after-school snack too.

Why PACHA

Four toasted English muffin halves arranged on a ceramic plate, with a dab of melting butter on the muffin in the foreground.

PACHA makes gluten-free, vegan English Muffins from just two ingredients — organic sprouted buckwheat and sea salt, with no gums, binders, or synthetic fillers. Each muffin has 153 calories, 5.4g of protein, and 4.5g of fiber, made through a soaked, sprouted, wild-fermentation process with no added yeast. For gluten-free families looking for a base that can go savory or sweet, breakfast or lunch, PACHA English Muffins hold up to toppings without falling apart or tasting like a compromise.

Ingredients

Base
PACHA Original English Muffins, split in half
Marinara or tomato sauce
Rumiano shredded mozzarella cheese

Toppings (mix and match — not every muffin needs the same combo)
Big Picture Foods Kalamata olives
Big Picture Foods roasted red peppers
Big Picture Foods pepperoncini
Capers
Salami or other cured meat – We like Applegate Organics (optional — great for making a few "grown-up" muffins alongside the kid-friendly ones)
Fresh oregano leaves, minced , for topping after baking

Amounts are flexible — this recipe is built around topping each muffin half your own way, not around exact measurements.

Instructions

1. Use thawed PACHA English muffins.

If you store them frozen, let them thaw at room temperature for about 10–15 minutes, until they're soft enough to split easily. Frozen-muffin shortcut: wrap the muffins together in one damp paper towel and microwave in 20-second bursts, checking after each one, until they're just soft enough to split — don't overdo it, or they'll turn gummy.

2. Split each muffin in half.

Spread an even, edge-to-edge layer of marinara or tomato sauce over the cut side of every half.

3. Sprinkle Rumiano shredded mozzarella over the sauce on each half, covering it fully.

4. This is where each muffin becomes its own:

Top each half with any combination of Big Picture Foods Kalamata olives, roasted red peppers, and pepperoncini, plus capers and salami if you're using it. Different muffins can get completely different toppings — that's the point, not a mistake.

5. Arrange all the muffin halves cut-side up on a sheet pan.

Bake at 400°F for approximately 8–10 minutes, until the cheese is fully melted and starting the bubble and brown, and the muffin edges are lightly browned and crisp.

6. Remove from the oven and scatter fresh oregano leaves over the top while the pizzas are still warm. Serve right away.

Nutrition Highlight

A close-up of a hand holding a toasted multi-seed English muffin with melted butter, with a row of sliced English muffins blurred in the background.

Each PACHA Original English Muffin brings 153 calories, 5.4g of protein, and 4.5g of fiber to the base of this recipe, made from just sprouted buckwheat and sea salt — no gums or synthetic binders. The Rumiano mozzarella adds additional protein and calcium, and the salami (on the muffins that get it) adds a bit more protein on top of that — exact amounts depend on how much of each you use. Between the muffin base and these toppings, this is a lunch or snack that's easy to customize per kid, gluten-free by default, and genuinely brings protein and fiber to the table instead of just empty carbs.

Find PACHA

Grab PACHA Original English Muffins for this recipe — check PACHA's Where to Buy page for a retailer near you.

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