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These mini mummy pizzas are so easy and fun to make! Made with a cashew mozzarella and black olives for a delicious and healthy treat that’s great as an appetizer, snack, or easy dinner!

Mini Vegan Halloween Pizzas designed to look like mummies

You can easily make several designs with this recipe! I think a spider web pattern or a bat with its wings spread would be fun. There are so many possibilities with this mini pizza recipe that I wish I had thought of them sooner to show you.

If you make a new design make sure to share it on social media and tag me @healthmylifestyle so I can see and share!

These mini pizzas come together really easily. All you need are some sandwich thins for your crust, then use my easy vegan cashew mozzarella cheese to drizzle on top with a couple sliced black olives for eyes.

Ingredients

Most of the ingredients are for the “cheese” sauce which comes together really easily. If you’ve never made your own vegan cheese, you’ll be surprised how easy it is! It takes hardly any time at all but if you don’t have the ingredients on hand you can get store-bought vegan mozzarella blocks and slice it into strips instead.

How to make

You’ll want to soak the cashews in hot water for at least 15 minutes. This works best if you don’t have a high speed blender. I use this Ninja blender and it comes out smooth with the presoak.

Drain the cashews and add to a blender along with the rest of the cashew mozzarella ingredients and more hot water. Blend until smooth. It will be watery at this point, but don’t worry, it will thicken up!

Pour into a pan over medium-high heat and whisk for about one minute. It should become creamy and thick.

Allow the mozzarella to cool for about 5-10 minutes. Meanwhile, preheat your oven to 400F and line a baking sheet. Separate the halves of the sandwich thins and place insides face up on the sheet. Spread an even amount of pizza sauce on each pizza.

Place two sliced black olives on top for eyes.

To drizzle the “cheese” over the pizza in thin lines, use a piping bag or plastic sandwich bag. Fill the bag by holding the bag in the middle and fold the top half down over your hand to open it up. With a spoon or spatula, scoop the cashew mozzarella into the bottom of the bag. Cut off the bottom tip of the bag where the “cheese” will squeeze out of. I recommend cutting just the very tip to get the best thin lines.

Gently squeeze the bag over the pizzas to draw lines across like mummy bandages or whatever design you desire.

Bake in the oven for 10-12 minutes until the bottom of the pizzas are golden and the edges become crispy.

These mini pizzas are perfect as an appetizer, snack, or fun dinner idea for a Halloween party. This is a great recipe to get kids involved in the kitchen as well and have them draw their own designs on their pizzas.

More Halloween treat ideas:

For a sweet treat check out these Chocolate Peanut Butter Spiders or this Blood Orange Punch (makes a great base for a cocktail too!).

If you enjoyed this recipe please leave a comment below and give it 5 stars! Or on Pinterest (don’t forget to follow me!) you can now add pictures into reviews, too, and be sure to help me share on facebook!

Mini Vegan Halloween Pizzas designed to look like mummies

Mini Vegan Halloween Pizzas

5 from 2 votes
Author: Rachel
These mini mummy pizzas are so easy and fun to make! Made with a cashew mozzarella and black olives to make a delicious and healthy treat for dinner, appetizer, or a snack!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3

Method

  • Blender
  • oven
  • Stovetop

Ingredients 
 

  • ½ cup raw cashews soaked for at least 15 minutes then drained
  • 1 cup hot water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon garlic powder
  • 1 ½ tablespoons cornstarch
  • ½ teaspoon salt
  • 3 whole wheat sandwich thins
  • ½ cup pizza sauce
  • 12 slices black olives

Instructions 

  • Combine cashews, hot water, vinegar, nutritional yeast, garlic powder, cornstarch and salt in a blender until smooth. The mixture will be watery at this point.
  • Transfer to a saucepan over medium-high heat. Whisk until creamy and sticky, about 1 minute.
  • Allow the cashew mozzarella to cool for about 5-10 minutes. Meanwhile, preheat your oven to 400°F (205C°) and line a baking sheet. Separate the halves of the sandwich thins and place insides face up on the sheet. Spread an even amount of pizza sauce on each pizza then add 2 olive slices as "eyes" on each pizza.
  • To drizzle the "cheese" over the pizza in thin lines, use a piping bag or plastic food storage bag. Fill the bag by holding the bag in the middle and fold the top half down over your hand to open it up. With a spoon or spatula, scoop the cashew mozzarella into the bottom of the bag. Cut off the bottom tip of the bag where the "cheese" will squeeze out of. I recommend cutting just the very tip to get the best thin lines. Gently squeeze the bag over the pizzas to draw lines across like mummy bandages.
  • Bake in the oven for 10-12 minutes until the bottom of the pizzas are golden and the edges become crispy.

Notes

For nut free, use sunflower seeds or walnuts instead.
Refrigerate leftover vegan cheese separately in an air-tight container up to 5 days.
No cornstarch? Use one arrowroot powder or flour instead.

Nutrition

Calories: 301kcal | Carbohydrates: 42g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 967mg | Potassium: 327mg | Fiber: 6g | Sugar: 5g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 2mg
Course: Appetizer, Main Course, Snack
Cuisine: American
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These mini mummy pizzas are so easy and fun to make! Made with a cashew mozzarella and black olives for a delicious and healthy Halloween treat that’s great as an appetizer, snack, or easy dinner! #veganhalloween #halloweensnack #oilfreerecipe #veganpizza

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