Easy Halloween Pizza

5 from 1 vote

Use a quick no-knead (and no rise!) protein-packed pizza dough to make the most fun Halloween Pizza for the kids. This is a satisfying meal to have before a party or trick-or-treating—or just any day that you want some fun. (This makes 4 small pizzas. Double the recipe to make more.)

Prep Time10

Cook Time12

Total Time22

Course: Dinner

Cuisine: American

Servings:

Calories: 248kcal

Author: Amy Palanjian

Equipment

Rolling Pin
sheet pan

Ingredients

Pizza Dough

1 cup self-rising flour (or 1 cup all-purpose flour and 1 teaspoon baking powder)
½ cup plain Greek yogurt (full fat, made with whole milk)
1 tablespoon olive oil
½ teaspoon salt

Pizza Toppings

⅓ cup marinara sauce (or pizza sauce or pesto)
1 cup shredded mozzarella
thinly sliced pepperoni, olives, precooked broccoli, or other desired pizza toppings (optional; cut into shapes to make faces)

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Add the flour, yogurt, salt, and olive oil to a medium bowl. Use a spoon to bring the dough together, then use clean hands to knead lightly for 1 minute to make a smooth dough.
Cut into 4 pieces to make personal pizzas. Use hands or a rolling pin dusted with flour to spread or roll the dough out to about 1/2 inch thick. Make pumpkin shapes and ghosts if desired: Roughly form the shape with your hands, then place onto the parchment and gently flatten into the shape with a rolling pin. It's okay if it's not perfect!
Top with the sauce, cheese, and any desired toppings. Use sliced olives for ghost eyes and cut pepperoni slices to make a jack-o'-lantern face.
Bake for 12-14 minutes, or until the cheese and the edges of the crust are golden brown. Serve warm.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Warm briefly on a heat-safe plate in the microwave or in a toaster oven. You can also freeze leftover cooked pizza. Let cool first, then transfer to a freezer bag and remove as much of the air as possible. Seal and freeze for up to 6 months.
To make the dough ahead, follow the recipe through step 2 and transfer to a plastic storage bag. Remove as much air as possible and seal. Store in the fridge for up to 24 hours. Let sit at room temperature for about 30 minutes before rolling out. Proceed with the recipe.
To freeze the dough: Prepare the dough and roll out. Stack crusts between layers of parchment paper, tuck into a freezer bag, remove the air, and seal. Freeze for up to 6 months. To make, pull one from the freezer, add toppings, and bake for about 2 minutes longer than directed in the recipe.

Greek yogurt works best in this recipe.
Sub in whole wheat flour and add 1-2 tablespoons water as needed to bring the dough together.

Nutrition