Looking for a Halloween pizza that’s equal parts spooky and delicious? This ghost pizza is a perfect fit for your October festivities. With adorable mozzarella ghosts floating on a vibrant red sauce, it’s a guaranteed hit with kids and adults alike.

Whether you’re after a healthier, UPF free base or just here for the Halloween fun, this recipe has you covered. I use a yoghurt-based dough that’s completely free from ultra-processed ingredients – great for anyone focused on healthy eating. But if you’d prefer to use your own pizza base recipe, or a traditional one you already love, I’ve included a link below so you can still enjoy the spooky design.

This ghost pizza is fun to make, simple to customise, and comes together with minimal effort – perfect for a Halloween party spread or themed dinner.

Health Benefits

UPF free dough – made with just flour, salt, and fat-free Greek yoghurt
High in protein – from the yoghurt and mozzarella
Customisable toppings – use whatever veg you have in
Lower calorie than takeaway – no oil, processed meats or sugar-laden sauces
Kid-friendly – the ghost shapes are great for encouraging picky eaters

If you’re avoiding ultra-processed foods, this base is an ideal alternative to shop-bought dough or yeast fueled recipes. But if that’s not your priority, or you’re just here for the ghost pizza design, feel free to swap the base for this traditional pizza crust recipe by The Cookin’ Chicks

Do you have a diet restriction?

This halloween pizza recipe is:

Vegetarian
Nut Free
Low Fat
UPF free

Step 1: Make the base

In a large bowl, combine 2 cups of plain flour, ½ tsp salt, and 1 cup of fat-free Greek yoghurt. Mix until a dough forms – it should feel sticky but hold its shape. If you’re not following a UPF free diet and would rather use a classic pizza base, you can absolutely do that instead – see the link above for my traditional version.

Tip the dough onto a floured surface and knead for 2-3 minutes, until it’s smooth and less sticky. Roll it out into a 12-inch circle and place on a pizza tray. Bake in a preheated oven at 180°C for 10–15 minutes to give the base a head start. This prevents the mozzarella ghosts from browning too much later.

Step 2: Prepare your toppings

While the base is baking, sauté a handful of finely diced veggies (like mushrooms, pepper, and onion) in a dry non-stick pan for around 5 minutes until softened. I always cook veg separately to stop them making the pizza soggy.

Step 3: Make your ghosts

Use a cookie cutter or small knife to cut 6 slices of mozzarella into ghost shapes. This is the fun bit – you can even use a straw to poke in little eyes if you wish!

Step 4: Assemble the pizza

Take your base out of the oven. If it’s puffed up, don’t panic – just pierce any bubbles and flatten it back down. Spread 3–4 tbsp tomato purée (or your favourite pizza sauce) across the base, leaving a border. I use tomato purée for its simplicity and UPF-free status, but feel free to use a standard pizza sauce here.

Sprinkle over dried basil and oregano, then place your mozzarella ghosts across the pizza. Spoon the cooked veg around the ghosts – avoid covering them so your spooky design stays clear.

Step 5: Bake again

Return the pizza to the oven for another 10–15 minutes until the cheese is melted and the crust is golden brown at the edges. Serve hot and enjoy your hauntingly tasty Halloween pizza!

Variations

Swap the ghost shapes for bats or pumpkins using different cutters
Add black olives for spooky eyes or spiders
Use a homemade or traditional dough instead of the yoghurt base
Try vegan mozzarella for a dairy-free version
Turn this into mini pizzas using smaller circles of dough

FAQ

Can I use shop-bought dough?
Yes – just roll it out and follow the same steps for toppings and baking.

Can I make the base in advance?
Yes, you can pre-bake the base earlier in the day, then add toppings and bake again when ready.

Can I freeze the dough?
Yes – wrap it tightly and freeze before baking. Defrost fully before using.

How do I stop the mozzarella ghosts from going golden?
Pre-bake the base first, then only cook the ghosts until just melted in the second bake.

Can I use other types of cheese?
Yes, but mozzarella holds its shape well. Slices from a block work best for cutting shapes.

Do I have to sauté the vegetables first?
I recommend it to avoid excess water, but it’s not essential.

What other toppings can I add?
Chopped spinach, sweetcorn, black olives, or even pepperoni eyes are all great additions.

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