This mini gluten free Halloween pizza recipe is so amazingly delicious that you’ll almost forget there’s a spider on top or a mummy buried under all that cheese!
And what a fun, savory way to celebrate a holiday traditionally all about the sweets. But speaking of sweets, don’t forget to check my gluten free Halloween Candy List before you go shopping!
Mummy or spider web gluten free Halloween pizzas will get everyone excited to be spooky, even without the sugar!
Yummy individual gluten free pizzas like these will be a hit at any party. The gluten free crusts only take a few minutes to whip up, especially if you’re using my easy gfJules Gluten Free Pizza Crust Mix, so letting little hands dress their own pizzas is an easy ask.
It’s also one time when dairy free cheese is actually better than dairy cheese, because it holds its shape when baked as intricate webs or dressing on the mummies!
Check out my recommendations for vegan cheeses in this article so you can shop with confidence for tasty dairy-free cheese options!
So get creative and give everyone their own crust — see whose pizza is creepiest!
Use this from-scratch gluten free recipe, or use my super easy, award-winning gfJules Gluten Free Pizza Crust Mix — I’ve given you directions for both!
Gluten Free Halloween Pizza Recipe
These adorably creepy gluten free Halloween Mini Pizzas are almost too cute to eat, but too delicious not to!
Ingredients
- 1/2 mix gfJules® Gluten Free Pizza Crust Mix (~ 1 2/3 cup or 8.5 ounces of mix)
OR
- 1 1/2 cups of gfJules® All-Purpose Gluten-Free Flour
- 3 Tbs. milk powder, dairy or non-dairy (like coconut milk powder) OR almond meal OR plain GF potato flakes
- 1/4 tsp. oregano
- Pinch or two of garlic powder (optional)
- 1/2 tsp. salt
PLUS
- 2 egg whites (4 Tbs. or 1/4 cup), room temperature OR egg substitute (recommended egg sub: flaxseed meal + warm water OR 1/4 cup aquafaba)
- 2 Tbs. extra virgin olive oil
- 1/2 tsp. apple cider vinegar
- ½ cup warm water (if making from scratch, add 2 Tablespoons additional water)
- 2 1/4 tsp. rapid rise yeast, gluten-free (1 packet - included with pizza crust mix)
- additional olive oil for spreading the dough
- pizza sauce
- non-dairy cheese slices or block (mozzarella or provolone), cut into thin strips (like GOOD PLANeT Foods Italian-Style Mozzarella Olive Oil Cheese; Miyoko's Creamery Vegan Organic Cashew Milk Mozzarella; Chao Vegan Cheese Slices; Follow Your Heart® Vegan Gourmet® Mozzarella)**
- black olives for decoration
Instructions
If making from scratch, whisk together dry ingredients except yeast; set aside.
In a large mixing bowl, combine egg whites/sub, olive oil and cider vinegar. Using a stand mixer (preferably), turn to low setting and slowly add in the dry ingredient mix/pizza mix. Gradually add in the water to make a batter-like, sticky dough that can still be spread. Pour in the yeast and beat on high for an additional 2 minutes.
Cover two pizza pans or baking sheets with lightly oiled parchment. Divide the dough into four or five equal spoonfuls and distribute onto the baking sheets (two or three per pan), leaving a generous diameter around each large spoonful to spread the dough.
My Pizza Mix will rise into a gorgeous thick crust if you like, just don’t spread it as thin.
Liberally oil the palms of your hands with olive oil and gently press each spoonful of dough out to a five or six-inch circle. Build up the edges of the circles with dough to prevent the sauce from spilling off the crust during baking. Spread the dough fairly thin unless you want a really thick crust on your mini pizzas.
Cover each pan with oiled parchment or waxed paper and let the crusts rise for 30 minutes in a warm spot like an oven preheated to 200° F and then turned off during the rise time.
After rising, preheat the oven to 375° F (static). Bake for approximately 15 minutes. The cooking time will vary depending on your pan and how thickly you spread the dough rounds, but the crust should have risen nicely by this time, and just begun to slightly brown.
Remove from the oven to spread your favorite sauce onto the crust, then top with cheese strips and cut black olives, as pictured, for mummies or a spider web, then return to the oven for an additional 15-20 minutes, or until the cheese is bubbly.
Makes four or five 5-6 inch mini pizzas.
Notes
** consult my article on the Best Dairy Free Substitutes for more recommended brands and options for vegan cheeses.
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Halloween pizza is a tradition at our house and super tasty with the gfJules recipe. I get creative and try to form a pumpkin shaped crust with a stem on top. The kids have fun with the toppings! Here’s a picture of one from last year.
This is adorable!!! I’m inspired to make one of these next!!! Thanks so much for sharing, Bethany!
~jules
Made a gf apple crumb top pie for christmas.
Didn’t put enough sugar and spice in with the apples or crumbs, but it was eatable, just nod as good as some I’ve made before.
Try try again.
Sometimes it’s helpful to find a solid recipe and start there, just to be sure you’ve got the proportions right. Here’s a super simple gluten free cobbler topping that I whip up for apples and other fruit and is a great base for lots of crumb toppings.
Hope that helps!
~jules
Have you ever tried making these a few days ahead and then putting the sauce and toppings on when you’re ready to eat?
Sure! This is how I par-bake these gluten free pizza crusts, Bambi:
Follow the instructions for making, spreading and rising the pizza just as you would normally, but then bake it at 450F for only about 5 minutes, or until the dough has puffed and is starting to look a bit dry but not brown.
Remove the crust to cool to room temperature and then either cover with toppings or not, your choice. Either way, at that point, wrap the pizza well with plastic wrap … twice. This will prevent freezer burn. If you know you’ll be keeping it in the freezer for a few weeks or even a month, I’d suggest another layer of foil, as well.
When you’re ready for gluten free pizza, preheat your oven to 500F, then remove the foil and plastic wrap. If you haven’t already topped it previously, add sauce and toppings now.
Place the frozen gluten free pizza on your favorite pan or pizza stone and place it in the preheated oven, baking until the crust is browned and your toppings are melted, at least 10 minutes.
ENJOY!
~jules
What a cute idea!
It’s super fun and best of all, super yummy!!!!
~jules
Cuuute! Your olive spider is eerily accurate. I was just recently thinking about how to make a spider for a soup recipe I’ve been thinking about. I knew I wanted to use an olive for the body, but I didn’t think olive would work for the legs. Brilliant!
Hi Robin! So glad my olive spider inspired! I hope I get to see your version for soup!!!
~jules
Do you have a GF receipe for a full sized medium or large Pzza?
Thanks
Oh yes, Wayne! Here’s my base full-sized pizza recipe, but you can also search the recipe tab with the word “pizza” and you’ll get lots of other recipes. I also have an easy pizza crust mix! Oh, and a whole gluten free pizza e-book!
Happy Pizza Making!
~jules
So fun and festive! A way to get in the spirit…and with pizza?? Even better.
These are darling! We did these in our house last year and loved them. Your always so creative Jules!! <3
Thanks, Chandice! I bet yours were super cute!!!
~jules
Just wondering if the pizzas can be frozen and if so how??
Such a fun idea! My girls would love these gluten-free Halloween pizzas.
I’m sure you’ll make some adorable ones, Brianna! There are endless creative possibilities!
~jules
Such a cute pizza!! Halloween dinner fun 😉
Thanks Rebecca!
~jules