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Halloween Mini Pizzas (Vegan)

October 7, 2024

These easy-peasy pizzas are great fun, and simple enough for kids to make for a light supper on Halloween. This pizza dough recipe makes 4 mini pizza baes. The pizza sauce makes enough for 8 pizzas, so leftover sauce can be frozen or used later in week for pasta or more pizza.

 

Ingredients

Homemade Pizza Sauce

3 tbsp plant-based Nuttelex

810 g crushed tinned tomatoes

3 medium garlic cloves crushed and skin removed

1 tbsp sugar

few sprigs of fresh basil

1 tsp oregano

1 tsp mixed Italian dried herbs

Pizza Dough

3 tbsp plant-based Nuttelex melted

2 cups sifted OO or pizza flour + a little extra to dust the bench top

1 1/2 tsp sugar

1 x 7g sachet dried yeast

160 ml lukewarm water

pinch of salt

Topping

vegan cheese

black olives

Tools

ghost cookie cutter and knife

large baking tay

sifter

baking paper

measuring cups and spoons

Mixer with dough hook attachment or hand version

Directions

The Pizza Sauce

1Place all the pizza sauce ingredients into a large frypan and simmer for 15 minutes on medium heat. Then set aside to cool. This sauce will top 8 mini pizzas in total. Leftover sauce can be stored in the fridge for up to 5 days or it can be stirred through some freshly cooked pasta.

Pizza Dough Prep

1Place all the dough ingredients into a large bowl and use a mixer with a dough hook to combine. Turn dough out onto bench top and knead for 5 minutes.

2Set the dough aside to rest for 10 minutes. Next divide into 4 equal portions, rolling each portion into a ball shape. Then take one dough ball at a time and roll flat and stretch with your hands to about 15 cm wide. Repeat the process until you have 4 pizza bases.

3Score the pizza bases with a fork. Then place on a lined tray and bake for 5 minutes. The dough will be just set and only lightly browned on the base. Then remove from oven to add the topping before the second bake.

4Spread bases with 1/4 cup pizza topping sauce then top with ghost cheese shapes adding eyes and mouth made from black marinated olives and return to oven to bake for another 5-8 minutes until cheese is melted and bubbly.

5Serve with a side of salad.

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