Spider Pizzas
These Halloween mini pizzas are the perfectly spooky meal for kids (or adults!). Cheesy spider webs with olive spiders. Vegan, gluten free, healthy. Recipe type: Main Cuisine: Italian Serves: 4
Ingredients
BASE
- 2 cups buckwheat flour
- 1/2 tsp bicarb soda
- 1/2 tsp sea salt
- 1 tbs fresh parsley
- 3/4 cup water
TOPPINGS
- 4 tbs tomato paste/sauce
- 1 cup cashew cheese (see below for recipe)
- 18 kalamata olives
Instructions
- Preheat the oven to 180C/350F.
- Combine the flour, bicarb and salt in a mixing bowl.
- Finely chop the parsley and add that to the flour mix along with the water, and combine until a dough forms (you might need to adjust the amount of flour/water to get a smooth dough).
- Break the dough into 4 even pieces and roll onto a greased baking tray - each pizza should be able 15cm in diameter.
- Top each pizza with 1 tbs tomato paste and spread out with the back of a spoon.
- Scoop the cashew cheese into a piping bag (or use a small snap lock bag and snip a corner off to squeeze the cheese out of).
- Draw a spider web design with the cheese (I found it easiest to draw the "spokes" and then draw a spiral).
- On each pizza place 3 pitted olives.
- Slice the remaining olives into strips to use as the spider legs, and place these against the edges of the whole olives on the pizza. Take care where you place the spiders as when the cheese melts, the olives may slide around - try to place the olives away from big globs of cheese!
- Bake the pizzas for 20 minutes or until the cheese is lightly browned.
- Serve immediately.
Notes
To make cashew cheese: blend ΒΌ cup cashews (soaked overnight), 1 cup water, 2.5 tbs tapioca flour, 1 tsp lemon juice, 1 small garlic clove, pinch of salt. Heat in a small saucepan, stirring constantly, for about 1-2 minutes until the cheese thickens. Let it cool before transferring to a piping bag (you can make this up to a few days beforehand and keep in the fridge).