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Mini Vegan Halloween Pizzas designed to look like mummies

Mini Vegan Halloween Pizzas

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!
Course Appetizer, Main Course, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Soaking 15 minutes
Total Time 35 minutes
Servings 3
Calories 301kcal
Author Rachel


  • Blender
  • oven
  • Stovetop


  • 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


  • 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.


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.


Sodium: 967mg | Calcium: 13mg | Vitamin C: 3mg | Vitamin A: 177IU | Sugar: 5g | Fiber: 6g | Potassium: 327mg | Calories: 301kcal | Saturated Fat: 2g | Fat: 12g | Protein: 12g | Carbohydrates: 42g | Iron: 2mg