Vegan Pumpkin Pizza Bombs are simple pizza bites stuffed with marinara sauce, vegan mozzarella cheese, and vegan pepperoni. They’re the perfect Halloween or Thanksgiving party food or appetizer.
Vegan | Soy-free
Make these cute pumpkin pizza bombs for a Halloween or autumn-themed festivity.
Every bite of these incredible Vegan Pumpkin Pizza Bombs explodes with flavor! They’re stuffed with vegan pepperoni, vegan mozzarella, and marinara sauce, then wrapped and tied to make a fun pumpkin-shaped POP of taste in your mouth.
Perfectly baked and delicately drizzled with avocado oil. It’s a simple snack that’s wonderfully gooey and brimming with all the flavors of pepperoni pizza!
They’re simple to make and great for lunch, dinner, or a snack! And, I will also let you know how to make these in an air fryer!
The making of: Vegan Pumpkin Pizza Bombs
To make this recipe all you need is a homemade or store-bought pizza dough and your fillings. I chose to keep it simple with marinara, vegan mozzarella, and vegan pepperoni. However, you could also do vegan sausage crumbles-cheddar, spinach-almond ricotta, bbq-“chicken”, “meatball”-marinara, “cheeseburger”, “bacon”-jalapeño, etc.
To begin, flatten out the pizza dough with a rolling pin. Then, cut many circles out of the dough with a cookie cutter or any circular item. Fill the middle with your desired fillings, but don’t overfill. Bring the edges up and over, squeezing them together and making sure there are no gaps for the filling to leak out; lightly damp your fingers to seal them. Wrap a long piece of kitchen twine around each pizza bomb to divide it into 6-8 portions. This will give the rolls the appearance of miniature pumpkins. Lay the pizza bombs on a prepared baking sheet, and lightly spray/brush with oil. Then bake for 15-20 minutes at 450F, or until they rise and get a lovely golden-brown hue.
You may also air-fry them, but you may need to do so in batches to minimize crowding. If you’re making these for a non-holiday event or a weekday meal, skip the cooking twine and bake them right after forming the balls.
When done baking, remove the pumpkin pizza bombs from the oven, allow them to cool for a few minutes, then remove the twine. To add an extra touch, top each pumpkin with a basil leaf. Serve warm with marinara sauce on the side. ENJOY!
Notes:
- To make a homemade pizza dough you can use this recipe.
- For the cheese I used Miyokos mozzarella, and for the pepperoni I used Yves.
- Leftovers? Store the pizza bombs in the refrigerator for up to 3 days. Reheat them in the oven, air fryer, or microwave before serving. If you want to store them for longer, you can freeze them for up to 3 months; and to reheat, bake the frozen pizza bombs in the oven at 350°F until they are heated through and the cheese is melted.
Ingredients
Procedure
Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.
When you leave feedback it helps me improve and grow, leave me a comment below!
If you have Pinterest, you can find me here and Pin the following picture, if you like!
All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!
