Gluten Free Halloween Pizza Recipe

These adorably creepy gluten free Halloween Mini Pizzas are almost too cute to eat, but too delicious not to!

5 from 5 votes

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Course: Mains Sides

Cuisine: Halloween

Prep Time: 20

Cook Time: 30

Additional Time: 30

Total Time: 1 20

Servings: mini pizzas

Author: Jules Shepard

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.

Nutrition Facts

Gluten Free Halloween Pizza Recipe

Serving Size

5 - 6

Amount per Serving

Calories

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.