Rainbow Bagel Pizzas

By Heather | March 9, 2021 |

Want to get more veggies into the day and have fun in the kitchen at the same time? These Rainbow Bagel Pizzas are the ultimate healthy recipe to cook with kids. Of course, you don’t need every color or vegetable option for your pizzas –two or three colors are great. Plus, I included a recipe for a quick, no-cook pizza sauce that also has vegetables stirred right in. Chewy, delicious, whole wheat bagels make the perfect canvas for sauce, beautiful veggies, and melty cheese.

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Kids in the Kitchen: Rainbow Bagel Pizzas

A note on picky eating and cooking: Want kids to be more excited about vegetables and less apprehensive about trying new foods? Getting them involved with preparation and assembly of meals. Make sure your little one has the opportunity to add the veggies to the sauce…don’t hide them! Start with a small amount then have your child work her way up to using more. If your child doesn’t know the vegetables are in his food, then he won’t be able to get more comfortable with them.
Make the sauce: if you are trying out my no-cook pizza sauce recipe, kids can make the whole thing from start to finish. Measure and add the salt and spices to the tomatoes, grate or chop the veggies, and stir everything together.
Chop! Cut the peppers into strips or break some broccoli florets into smaller pieces then let your child cut everything into a small dice. Check out my blog post, Teaching Knife Skills to Toddlers and Kids, for a child-safe knife recommendation and tips on using a knife with kids.
Get creative! Get all the vegetables and toppings ready and set up then have a decorating party. Some kids will want to make an elaborate pattern or a rainbow and some kids will want to randomly place toppings…that’s ok! If your child doesn’t seem to have much interest putting topping onto the pizzas, start asking questions about the colors and shapes you see.

Subs and Tips for Making Rainbow Bagel Pizzas:

Use a muffin tin for toppings: Instead of putting the pizza toppings in lots of little bowls (that you then have to wash), I like put everything into a standard muffin tin. Not only does it cut down on the mess, but it’s also easy to pass around between kids.
Dairy-free: Use a dairy-free shredded cheese such as Daiya Foods.
Sauce options: I love using the no-cook homemade sauce recipe I included below. Even if kiddos don’t choose to add veggies on top of their pizzas, there is some in the sauce! However, you can also stir some extra veggies into a store bought sauce or simply use a jarred sauce as is.
Veggie toppings: Here is a list of the toppings I used for the pizzas you see in the pictures. However, you can really use whatever you like on pizza. Leftover cooked/roasted vegetables are great on these pizzas too. I used: grape tomatoes, red, orange, and yellow bell peppers, grated carrot, frozen corn (defrosted), pineapple, finely chopped spinach, raw broccoli chopped into tiny “sprinkles”, and finely chopped red cabbage.