Halloween Pizzas: Ghosts, Pumpkins and Mummies with coconut milk Mozzarella, Cheddar, Sundried Tomato Marinara on Sesame Barley crust. vegan recipe

Published: Oct 19, 2012 · Modified: Oct 5, 2014 by Richa 49 Comments

Vegan Pizza Post 13!
Spooky! Ok I cant do spooky, so my kids (if and when) will have to do with cute, whole grain, badly shaped pizzas(I dint leave enough space between them on the baking sheet :/, so some stuck to each other). Well atleast they are super delicious :).
There’s a Mummy, a ghost mummy, a twin ghost pizza and a somewhat grumpy pumpkin. Take your pick.

I was experimenting with another batch of cheese, so I decided to whip up these easy treats. And am quickly posting it today, since tomorrow is my Birthday and hubbs is OOF(out of office) and I am OTI(Off the interwebs)! Its a birthday month. Hubbs’, then Dad’s on Tuesday, then mine 🙂

Melt you cheese melt!

Hubbs ate the ghost mummy last, coz he thought it was the cutest.

The crust has blendtec ground whole barley and coarsely ground sesame seed, which give it added protein and whole grain and that gritty look. Topped with an easy Sun-dried tomato marinara, chopped kalamata olives and cheese shapes. If you have ghost cutters, the cheese ghosts will look more fun!
We ate bowlfuls of Missir wot too. Ethiopian lentil stew from yesterdays post.

What are your savory meal/snack plans for halloween!
Oh and do leave me silly halloween jokes in the comments!

Inverted colors… Booo

Hello ghost mummy.

You can use any of the crusts posted earlier this month like this glutenfree Oat Crust or others(wheat, white, semolina and more) from the collection here. The cheese and sauce and glutenfree. See you all after a day. Have a fun Friday!

Steps:

In pan, add oil and heat on low-medium.
Add onions, dried herbs and bay leaf. Cook for 5-6 minutes until translucent.

Blend tomatoes, garlic and sundried tomatoes into a puree.
Add the puree to the onions, salt, herbs and cook on low-medium heat until the sauce thickens. 10-15 minutes

For the crust, In a bowl, add warm water, yeast and sugar. Mix well and let sit for 10 minutes until frothy.
Add the flours, salt, evoo, herbs and mix well for 2 minutes.
Let the dough sit and rise to double for 1.5 hours. Cover bowl with a damp towel.

Add 2 Tablespoons of flour, gather it and knead into a smooth dough for 2-3 minutes.

Divide dough and shape into shapes of choice. ghost, pumpkin squares, rectangles

Top with the marinara, cheese shapes, olives and other decorations.. I was too creeped out to make rosemary tentacled Olive spiders. but I am sure others will love those.
Bake in preheated 400 degrees F for 12-13 minutes.
Broil on Lo for half a minute to melt the cheese.
Remove from oven, let cool for a minute and serve.

Ghost Mummy!

Mozzarella and Cheddar ghosts and Mummies with Sun-dried Tomato Marinara on Sesame Barley crust
Dairy, egg, soy, nut, corn free recipe
Makes 4, 4-5 inch pizzas.

Ingredients:
Crust:
1/2 cup water
1.5 teaspoons active yeast
2 teaspoons raw sugar

1/4 cup coarsely ground white Sesame seeds
1/2 cup Barley flour
1/2 cup bread flour
1/3 teaspoon salt
1 teaspoon dried basil
2 teaspoons extra virgin olive oil (evoo)
2-3 Tablespoons bread flour for dusting.

Sun-dried Tomato Marinara sauce:
1 Tablespoon evoo
1/4 cup chopped onion
1 bay leaf
2 ripe large tomatoes
3-4 garlic cloves
2 Tablespoons sun-dried tomato
1/2 teaspoon dried herbs(I used basil and parsley)
1/3 teaspoon salt

Mozzarella and Cheddar:
gluten, soy. nut. corn, dairy, egg, yeast free
I am working on improving the meltyness of the cheeses. Here is a what I did for this batch, Changes: I added a pinch of garlic powder and mustard powder to the mozzarella and used SoDelicious coconut creamer. See the complete detailed recipe for Mozzarella here and Cheddar here. which are just perfect tastewise and almost there texture wise.
I made this batch with
with 1/2 cup full fat canned coconut milk. 1/4 cup So delicious creamer, 1.5 teaspoons agar powder, 1/3 teaspoon salt, a generous pinch of black salt, 3/4 teaspoon coconut vinegar, pinch of garlic powder, pinch of mustard powder. Once agar is mixed in, add 1 teaspoon tapioca starch and 1 teaspoon potato starch
After the last step when the starches were all mixed in, I poured half into a container to set as Mozzarella and converted the other half to cheddar.With 1 tablespoon chickpea miso, 1/8 teaspoon mustard powder, 1.5 tablespoons nutritional yeast and 1/8 teaspoon turmeric powder. Mix in, cook on low for half a minute. Pour and let sit for atleast an hour in refrigerator.

Sun-dried tomato Marinara sauce:
In a pan, add oil and heat on low-medium.
Add onions, dried herbs and bay leaf. Cook for 5-6 minutes until translucent.
Blend tomatoes, garlic and sundried tomatoes into a puree.
Add the tomato puree to the onions. Add salt, herbs and cook on low-medium heat until the sauce thickens. 10-15 minutes

Crust:
In a bowl, add warm water, yeast and sugar. Mix well and let sit for 10 minutes until frothy.
Add the flours, salt, evoo, herbs and mix well for 2 minutes.
Cover the bowl with a damp towel. Let the dough sit/rise for 1.5 hours or until doubled.
Add 2 Tablespoons of flour, gather it and knead into a smooth dough for 2-3 minutes.
Divide the dough and shape into shapes of choice. Ghosts. squares, pumpkins.
Top with Sundried Tomato marinara, Kalamata olives and cheese strips and cheese ghosts.
I used olive slices and small olive pieces to make the eyes.
Bake in preheated 400 degrees F oven for 12-13 minutes.
Broil on Lo for half a minute to melt the cheese.
Remove from oven, let cool for a minute and serve.
This Mozarella does melt and get slightly stringy!

These Pizzas are being shared at Ricki’s wellness weekend, Healthy Vegan Fridays.