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!
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.