Mini Mummy Pizza Toast is a quick and tasty way to enjoy the savory flavors of pizza when you are short on time. Whole wheat English muffins make a great base and are topped with a chunky-style tomato sauce and creamy cashew cheese. Have some fun in the kitchen with your kiddos and encourage them to dress up their mummy whichever way they like! What’s more, this is a great after-school snack that will happily tide them over until dinner time!
Yields6 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
Ingredients
Sun-dried tomato Jam
½cup organic sun dried tomatoes (Soaked in warm water for 30 minutes and drained)
1cuproasted organic cherry tomatoes (whole)
2tspcoconut aminos (or reduced-sodium tamari)
4cloves of garlic (roasted)
½shallot (roughly chopped)
½tspdried oregano
½tspdried thyme
½tspdried basil
¼tspcrushed red pepper flakes (optional)
1tspmaple syrup (or date paste, link in Chef’s Notes)
1tsporganic apple cider vinegar
1cupwater
salt (optional)
1batch of Cashew Mozzarella Cheese (link in Chef’s Notes)
Toast
6slices of whole-grain English muffins (or sliced whole-grain bread)
3green olives stuffed with red bell pepper (sliced or black olives)
Directions
1
Make the Sun-dried Tomato Jam: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2
In a bowl combine tomatoes, garlic, and coconut aminos and mix until well coated. Evenly distribute on the baking sheet and bake for 10–15 minutes or until the tomatoes burst and the garlic is soft and golden brown. Remove from the oven and allow to cool for about 10 minutes, then transfer to a food processor along with the shallots and soaked sun-dried tomatoes and blend until smooth. Transfer to a small stovetop pot, and add all the remaining ingredients. Cook until the sauce begins to thicken about 15 minutes more. Taste for seasoning, set aside.
3
As the tomatoes and garlic are roasting make the Cashew Mozzarella Cheese: Allow it to cool, but not harden, and transfer it to a piping bag or a BPA-free compostable sandwich bag, and set aside.
4
Toast the English muffin slices and assemble the toast.
5
Spread 1–2 tablespoons of the tomato jam on each slice.
6
Make a small angled snip at the tip of the piping bag and pipe the cheese back and forth in a sweeping motion making the shape of an x across the surface of the pizza. As you go back and forth make sure the layers are overlapping to give the appearance of “bandages”. Stop about ¾ of the way up and trace the top half of the bread with the cheese. Leave a small space open towards the top of the English muffin exposed so that some of the tomato sauce can show through. Repeat this step until all of the slices have cheese.
7
In the open space place two green olive slices side by side to create “eyes” for the mummy.
8
Plate the mummy pizza on your favorite Halloween-themed dish and serve!
Chef's Notes
Substitutions In place of tomato jam use your favorite jarred tomato sauce.
Instead of green olives, use black olives, pumpkin seeds, or any type of vegetables cut into “eye” shapes!
Flour-Free Use sweet potato or regular potato toasted rounds in place of whole grain muffins or bread. Slice the sweet or regular potato into ½” slices and bake in the oven at 400 degrees F for about 30 minutes or until tender before assembling into Mummy Pizza.
Whole Food Sweetener Try maple syrup, coconut sugar, or date paste as your sweetener of choice.
Storage Store in an airtight container for up to 2 days. To reheat, put in the oven at 375 degrees F and bake for about 10 minutes or until the toast is heated through.
Ingredients
Sun-dried tomato Jam
½cup organic sun dried tomatoes (Soaked in warm water for 30 minutes and drained)
1cuproasted organic cherry tomatoes (whole)
2tspcoconut aminos (or reduced-sodium tamari)
4cloves of garlic (roasted)
½shallot (roughly chopped)
½tspdried oregano
½tspdried thyme
½tspdried basil
¼tspcrushed red pepper flakes (optional)
1tspmaple syrup (or date paste, link in Chef’s Notes)
1tsporganic apple cider vinegar
1cupwater
salt (optional)
1batch of Cashew Mozzarella Cheese (link in Chef’s Notes)
Toast
6slices of whole-grain English muffins (or sliced whole-grain bread)
3green olives stuffed with red bell pepper (sliced or black olives)
Directions
1
Make the Sun-dried Tomato Jam: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2
In a bowl combine tomatoes, garlic, and coconut aminos and mix until well coated. Evenly distribute on the baking sheet and bake for 10–15 minutes or until the tomatoes burst and the garlic is soft and golden brown. Remove from the oven and allow to cool for about 10 minutes, then transfer to a food processor along with the shallots and soaked sun-dried tomatoes and blend until smooth. Transfer to a small stovetop pot, and add all the remaining ingredients. Cook until the sauce begins to thicken about 15 minutes more. Taste for seasoning, set aside.
3
As the tomatoes and garlic are roasting make the Cashew Mozzarella Cheese: Allow it to cool, but not harden, and transfer it to a piping bag or a BPA-free compostable sandwich bag, and set aside.
4
Toast the English muffin slices and assemble the toast.
5
Spread 1–2 tablespoons of the tomato jam on each slice.
6
Make a small angled snip at the tip of the piping bag and pipe the cheese back and forth in a sweeping motion making the shape of an x across the surface of the pizza. As you go back and forth make sure the layers are overlapping to give the appearance of “bandages”. Stop about ¾ of the way up and trace the top half of the bread with the cheese. Leave a small space open towards the top of the English muffin exposed so that some of the tomato sauce can show through. Repeat this step until all of the slices have cheese.
7
In the open space place two green olive slices side by side to create “eyes” for the mummy.
8
Plate the mummy pizza on your favorite Halloween-themed dish and serve!
