MINI HALLOWEEN PIZZAS

Mini Halloween Pizzas by VeganChowDown.com It’s October which means one thing: HALLOWEEN!  I love, love, LOVE this holiday and basically start planning my costume in early summer (for myself and my dogs :))!  Not only do I feel that dressing up is tons of fun, but there’s so many creative, cute, and spooky things you can do with your food as well.  I think adults should be able to play with their food too and isn’t it more fun to see a plate of mini Halloween pizzas instead of a regular pie?  I’ve seen some Halloween pizza pics around the internet but I wanted to make these to show that you can be just as creative with vegan food–I also really wanted to share with you my favorite pizza dough recipe!  My pizzas do come with a little twist–I decided to replace the traditional tomato sauce on some of these with pestos and tapenade–which worked out perfectly for Frankenstein’s skin tone and the night sky the ghosts are floating around in.

Mini Halloween Pizzas by VeganChowDown.com Below you will find instructions on how to put together 4 different mini Halloween pizzas: kale and walnut pesto Frankenstein, sun-dried tomato pesto mummy, mixed olive tapenade ghosts, and tomato sauce (or I actually cheated and used marinara I had in the fridge) pumpkins.  My favorite new pizza “sauce” is the kale and walnut pesto!  The sun-dried tomato pesto is closer to the flavors you’d normally expect if you are feeling less adventurous, and the tapenade is perfect for those of you who can’t get enough olives on each slice!  Above is a photo of the different toppings and sauces I used.  I ended up not using the mushrooms but you can layer them in the mummy pizza or use cutters to cut out mushroom stars.  Feel free to experiment with different veggies to create different characters and creatures.

You can use ready-made pizza crust from the grocery store (Sprouts carries vegan-friendly ones) or make pizza dough from scratch.  I like making it from scratch so you can shape it and make it the size you want–recipe and notes below.

I hope you enjoy these non-traditional pizzas and that they help you get into the Halloween spirit! :)

Pizza Dough Notes: My favorite vegan-friendly pizza crust recipe is from AllRecipes.com by Phyllis–it easy, fast, and if you regularly bake, you will probably have all the ingredients in your pantry already.  Please go to the link to see the full recipe and here are a few of my notes from using this recipe several times.

Keep in mind the yeast mixture needs to sit for 10 minutes before you can start mixing the dough and after mixing it will need 30 minutes to rise.  Plan accordingly.  I usually make the dough and once it is rising I prepare all the veggies for the decorations.

Mini Halloween Pizzas by VeganChowDown.com The recipe says to “beat” the dough but I prefer to use my hands because I feel like the dough would get stuck and not blend well with my electric hand beater.  Make sure to only use one hand and keep the other clean to hold the bowl, grab things, etc.  When I initially mix the wet and dry ingredients together, I make sure to only use my finger tips (as to not get sticky dough all over my hand).

Mini Halloween Pizzas by VeganChowDown.com When the dough is ready to go, I turn it onto a floured surface (I use a cutting board) and fold the outside edges together one time, turn it clockwise and fold those edges together, turn the whole thing over and roll it out from there and cut into smaller portions.

Mini Halloween Pizzas by VeganChowDown.com This might seem obvious but whatever shape you are trying to achieve, let’s say a rectangle, start with a ball of dough that’s already in a rectangle shape–it will make things a lot easier!  Trim with a knife if needed once you get close to the thickness you’d like.

I rolled my dough out to be about 1/2″ thin with the crusts being thicker, about 3/4″.

Mini Halloween Pizzas by VeganChowDown.com The baking time for me is about 20-30 minutes.  I usually keep a close eye on it after 20 minutes and let it bake until the crust is a golden brown.

I really like this dough and its texture; my boyfriend said the crust reminded him a little of breadsticks.

I made one recipe of this pizza dough and cut it into 6 sections to make 6 mini pizzas.  

Mini Halloween Pizzas by VeganChowDown.com Recipe Notes: The cheese: I made these pizzas twice and tried two different cheeses for each recipe.

For the first one I used Daiya jack cheese sold in a block form (if you head to my Instagram you can see the melty cheese ghosts on my first try).  This cheese melted well in the oven but was a little bit harder to take out of the packaging and cut.  I also prefer their mozzarella cheese for pizza but they didn’t have any at the store so I went with jack.

For the second time I used Go Veggie! pepper jack cheese slices (which is what is pictured in this post).  The pre-made squares made things so much easier to cut and I liked the taste of this cheese.  It didn’t melt as well but when you bit into the cheese, it was creamy, but it just doesn’t look melted on the pizzas.

If you are making the pestos and tapenade ahead of time (which is what I did), make sure to take them out of the fridge and let it get to room temperature so they are soft before using.

MINI HALLOWEEN PIZZAS

GHOST MIXED OLIVE TAPANADE  PIZZA

Mini Halloween Pizzas - Vegan Ghosts by VeganChowDown.com

  • 1/6 of the pizza dough from above or 1 small ready-to-use pizza crust, cut into a rectangle shape
  • 1/2 cup of mixed-olive tapenade
  • 2-3 slices of black olives, cut in half and into small pieces (for the eyes and mouth)
  • 2 slices of vegan jack or mozzarella cheese, cut into the shape of a ghost
  • yellow bell peppers, cut into stars with a mini cookie cutter
  1. If using pizza dough: take the dough and roll it into a long oval shape, leaving the edges thicker for the crust. Place on a baking sheet lined with parchment paper and bake for 10-15 minutes at 350F until the crust is half baked (it will have started to rise and bubble when you pull it out of the oven). Remove from the oven so you can add the toppings (this keeps the toppings from cooking for too long and drying out).
  2. Spread a generous layer of the olive tapenade on the dough.
  3. Add the cheese ghost in the center of the pizza.
  4. Arrange yellow bell pepper stars around the ghost.
  5. Place the pizza back in the oven and continue to bake for about 10 more minutes or until the crust is a golden brown and cheese is melted.
  6. Remove from the oven and add the olive eyes and mouth (adding it after the cheese melts keeps it from getting covered and lost in the cheese).  Serve immediately.

FRANKENSTEIN WALNUT & KALE PESTO PIZZA

Mini Halloween Pizzas by VeganChowDown.com

  • 1/6 of the pizza dough from above or 1 small ready-to-use pizza crust, cut into a rectangle shape
  • 1/2 cup of kale and walnut pesto
  • 1/8-1/4 cup of black olives, chopped (for the hair)
  • 2 slices of black olives (for the eyes)
  • 1/2 slice of pepperoni or tomato (for the mouth)
  • 1/2 slice of pepperoni, cut into two small circles (for the cheeks)
  • 1 slice of green bell pepper, cut to size (for the nose)
  • vegan Parmesan topping (optional)
  1. If using pizza dough: take the dough and roll it into a long rectangle, leaving the edges thicker for the crust. Place on a baking sheet lined with parchment paper and bake for 10-15 minutes at 350F until the crust is half baked (it will have started to rise and bubble when you pull it out of the oven). Remove from the oven so you can add the toppings (this keeps the toppings from cooking for too long and drying out).
  2. Spread a generous layer of the kale and walnut pesto on the dough. If using vegan Parmesan, sprinkle a thin layer on top of the pesto so that you can still see the green color.
  3. On the top 1″ of the pizza dough rectangle, spoon on the chopped black olives to create Frankenstein’s hair.  The top edge against the crust will be smooth and arrange the olives at the bottom edge into a zig zag pattern.
  4. Add the two eyes, nose, mouth, and cheeks.
  5. Place the pizza back in the oven and continue to bake for about 10 more minutes or until the crust is a golden brown.  Remove from the oven and serve immediately.

MUMMY SUN-DRIED TOMATO AND PEPPERONI PESTO PIZZA

Mini Halloween Pizzas - Vegan Mummy By VeganChowDown.com

  • 1/6 of the pizza dough from above or 1 small ready-to-use pizza crust, cut into a rectangle shape
  • 1/2 cup of sun-dried tomato pesto
  • 6 slices of vegan pepperoni (I have tried and liked both Yves and Tofurky brand)
  • 2 slices of black olives (for the eyes)
  • 10 pieces of 1/2 inch wide strips of vegan jack or mozzarella cheese
  1. If using pizza dough: take the dough and roll it into a long rectangle, leaving the edges thicker for the crust. Place on a baking sheet lined with parchment paper and bake for 10-15 minutes at 350F until the crust is half baked (it will have started to rise and bubble when you pull it out of the oven). Remove from the oven so you can add the toppings (this keeps the toppings from cooking for too long and drying out).
  2. Spread a generous layer of the sun-dried pesto on the dough.
  3. Place a layer of pepperoni on top of the pesto.
  4. Place a layer of the strips of cheese on top of the pepperoni.  The strips should overlap a bit.
  5. Add the 2 olive eyes, place them between the strips instead of on top so it looks like the eyes are peeking out from underneath the strips.
  6. Place the pizza back in the oven and continue to bake for about 10 more minutes or until the crust is a golden brown and cheese is melted.  Remove from the oven and serve immediately.
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