English Muffin Hawaiian Pizza (Easy, WW Friendly Lunch)

I’ve loved English muffin pizzas since I was a kid. Back then we never made anything as fancy as a Hawaiian version — we mostly ate them plain, with a little tomato sauce and mozzarella straight from the toaster oven. My mom, sister, and brother still love to remind me of the night I ate 13 of them for supper. And I remind them that I didn’t get fat by eating small.

This grown-up version came to me from Lisa Lillien’s cookbook Hungry Girl 1-2-3 (affiliate link), and it immediately reminded me of why English muffin pizzas are so great: fast, personal-sized, endlessly customizable, and genuinely satisfying. I made a few small swaps to work with what I had on hand — tomato sauce with Italian seasoning instead of marinara, pineapple tidbits instead of a pineapple ring, shredded mozzarella instead of string cheese. The result was, as I told my family that day, the most fun and tasty lunch I’d made for myself in a while.

Served with a simple green salad, this is an easy weekday lunch that actually feels like a treat.

Why I Love This Recipe

• 15 minutes start to finish — 5 minutes to assemble, 10 minutes to bake
• Just 230 calories and 7 WW Points for the whole pizza (both halves)
• 6 simple ingredients you likely already have on hand
• Perfect for one — no leftovers, no waste
• Works in a toaster oven — no need to heat up the full oven for a single serving

Ingredients and Substitutions

• Light whole wheat English muffin — the base of the pizza. A light English muffin keeps the Points lower than a standard one. Gluten-free English muffins work fine if needed. Look for ones with the lowest Points in your store — there’s meaningful variation between brands.
• Marinara sauce — just 2 tablespoons. I’ve also used plain tomato sauce with a pinch of Italian seasoning stirred in, which works just as well and is a little more pantry-friendly.
• Shredded part-skim mozzarella — 2 tablespoons. String cheese pulled apart and laid on top works too — same thing, really.
• Deli ham, chopped — 2 slices. Canadian bacon is a great swap and is what most Hawaiian pizza recipes call for. Any lean deli meat works in a pinch.
• Canned pineapple tidbits, well drained — 2 tablespoons. Make sure to drain them well so the muffin doesn’t get soggy. A fresh pineapple ring cut into pieces works too.
• Chopped red onion — 1 tablespoon. Adds a little bite that plays nicely against the sweet pineapple. Skip it if you’re not an onion fan.

WW Points and Calories

According to my calculations, the entire recipe has just 230 calories and 7 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 PointsPlus (Old plan)

How to Make English Muffin Hawaiian Pizza, Step by Step

Step 1: Preheat and prep

Preheat your oven or toaster oven to 350°F. Line a small baking pan with foil and give it a light spray of cooking spray.

Step 2: Toast the English muffin

Split the English muffin and toast it lightly — just enough to firm up the surface so it doesn’t get soggy under the toppings.

Step 3: Add the sauce

Spread 1 tablespoon of marinara sauce evenly over each muffin half.

Step 4: Top and bake

Place the sauced muffin halves on your prepared pan. Distribute the cheese, ham, pineapple, and red onion evenly between the two halves. Bake for 8–10 minutes, until the cheese is melted and everything is heated through.

Step 5: Serve

Serve immediately, straight from the pan. A simple tossed green salad alongside makes this a complete meal.

Tips for Success

• Toast the muffin first. It only takes a minute and makes a real difference — an untoasted muffin goes soft and a bit soggy under the toppings.
• Drain the pineapple thoroughly. Press it gently in a paper towel before adding it. Wet pineapple is the main cause of a soggy crust.
• Use a toaster oven when you can. For a single serving, it heats faster, uses less energy, and gets the edges of the muffin nicely crisp.
• Customize freely. This is a template as much as a recipe — swap the ham for turkey pepperoni, add a few jalapeño slices, or use BBQ sauce instead of marinara for a different spin.

Storing

These are best eaten right away — English muffin pizzas don’t hold well once baked. If you have leftover assembled (but unbaked) halves, cover and refrigerate for up to a day and bake to order. Fully baked leftovers can be reheated in a toaster oven for a few minutes, though the muffin will be softer than when fresh.

If you’ve made this personal Hawaiian English Muffin Pizza, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: slightly adapted from: Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet (affiliate link) by Lisa Lillien

Frequently Asked Questions

Can I use a regular English muffin instead of a light one? Yes, though it will add Points. A standard whole wheat English muffin typically runs a Point or two more than a light version. Use the WW app with your specific brand to get an accurate count.

Does the brand of English muffin affect the Points? It can. There are 2-point English muffins available at some stores, which would shave a Point off the total. Worth checking the labels at your grocery store — the variation between brands is real.

Can I make this in a toaster oven? Absolutely — that’s actually my preferred method for a single serving. It heats faster than a full oven and gets the edges nicely crisp. Use the same temperature and time.

Can I make two servings at once? Easily. Just double all the ingredients and use a larger baking pan. The cook time stays the same.

What else can I put on these? Whatever you’d put on a regular pizza. Turkey pepperoni, mushrooms, green peppers, black olives, jalapeños — all work great. Just keep an eye on how any additions affect your Points count.

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