Halloween Pizza – Yummy Toddler Food

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 post is sponsored by Colavita.

Honestly, I only do “fun food” for kids if it’s actually as easy as the normal version of the food and this Halloween Pizza fits that goal perfectly! They are cute, easy to make, yummy, and a nourishing option for this time of the year. I particularly love that they have protein, which means they are a great base for all of the fun that comes with Halloween parties and trick-or-treating.

You can also prep the Halloween dinner idea ahead in a few ways so you can have a quick toddler meal on hand and ready to warm up as needed. (It works as a Halloween lunch, too.) My kids have been eating these all month and honestly even the oldest one is delighted by them. (The first time I served them, they actually gave me a round of applause at dinner! I didn’t know that was even possible!)

We usually have them with simple sides like sliced apples or cucumbers, but you can do what you prefer.

This post is my latest collaboration with Colavita, my favorite source for Italian pantry staples. The company is family-owned and operated and makes pasta, olive oil, beans, sauces, and so much more. Use my exclusive code YUMMY25 in their online store for 25% off.

(You may also like Pumpkin Quesadillas, Halloween Pasta, Taco Pasta, Red Pepper Pasta, and Broccoli Pasta as more easy meals for this time of the year.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make fun and spooky Halloween Pizza so you know what to pick up from the store or have ready.

Pizza Dough

• Self-rising flour: Using self-rising flour means you can shortcut the need for any other leavening, so it’s a great option here. Or, you can use all-purpose flour and baking powder for the same results.
• Greek yogurt: I prefer to use plain whole-milk Greek yogurt from Stonyfield. It has a wonderful flavor that’s not too tangy, and it provides just the right amount of moisture in the dough so it bakes up amazingly tender.
• Olive oil: We put a little Colavita Extra- Virgin olive oil into the dough to help it stretch easily and have additional flavor.

Pizza Toppings

• Marinara sauce, crushed tomatoes, tomato sauce, pizza sauce, or pesto: Use whichever topping your kids prefer here.
• Mozzarella cheese: I use shredded mozzarella since it’s the classic pizza cheese. You can use an Italian blend if you prefer.
• Thinly sliced pepperoni, black olives, precooked broccoli, or other desired pizza toppings (optional) to make jack-o-lanterns or ghosts.

Step-by-Step Instructions

Here’s a preview of how to make this Halloween Pizza so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Add the flour, yogurt, salt, and olive oil to a medium bowl.

Step 2. Use a spoon to bring the dough together, then use clean hands to knead lightly to make a smooth dough.

Step 3. Use hands or a rolling pin dusted with flour to spread or roll the pizza dough out. Make ghost shapes or pumpkins as you like.

Step 4. Bake until the cheese and the edges of the crust are golden brown. Serve warm.

TIP: I use sliced black olive slices to make the eyes on the ghosts and cut pepperoni slices to make shapes for the jack-o-lantern faces. You could also make mummy pizza, spider bodies, or another shape, and try other toppings like mushrooms, veggies, and more to make faces.

How to Store

Store any leftover Halloween Pizza 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.

Best Tips for Success

• 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.
• Trade in pesto for the marinara sauce.

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• 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 four pieces to make smaller personal pizzas. Use hands or a rolling pin dusted with flour to spread or roll the dough out to about ½ 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.

• 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.

Calories: 248kcal, Carbohydrates: 25g, Protein: 13g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 23mg, Sodium: 573mg, Potassium: 149mg, Fiber: 1g, Sugar: 2g, Vitamin A: 279IU, Vitamin C: 1mg, Calcium: 177mg, Iron: 1mg