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Spider Pizza Minis (Sugar-Free) – sweet Halloween bites, no guilt

Spider Pizza Minis (Sugar-Free) – sweet Halloween bites, no guilt

Craving spooky-cute treats without sugar? These Spider Pizza Minis (sugar-free) are quick: a light quark-oil mini crust,
topped with vanilla yogurt and a spider web of sugar-free dark chocolate. The spider is made from blueberries or blackberries.

  • Makes: 12–16 minis
  • Time:
  • Difficulty: easy

Ingredients

Mini “pizza” crust (sugar-free)

  • 250 g white spelt flour (type 630), freshly milled & sifted if possible
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tsp vanilla (ground or extract)
  • 200 g low-fat quark (or skyr)
  • 60 ml milk
  • 40 ml neutral oil (e.g., canola)

Topping & decoration (sugar-free)

  • 200 g Greek yogurt (10%) or light cream cheese
  • 2–3 tbsp powdered erythritol/xylitol, to taste
  • 1 tsp lemon juice
  • 60–80 g sugar-free dark chocolate, melted
  • 24–32 blueberries or 12–16 blackberries (spider bodies)
  • Optional: a few sugar-free mini chocolate chips (for eyes)

Instructions

  1. Preheat oven to 356 °F (180 °C), conventional heat. Line a baking sheet with parchment.
  2. Mix flour, baking powder, salt, and vanilla. Add quark, milk, and oil; knead briefly until smooth.
  3. Roll dough to 1/8–1/6 in (3–4 mm). Cut 2.75–3.15 in (7–8 cm) rounds; dock with a fork.
  4. Bake 12–14 min until pale-golden. Cool completely.
  5. Whisk yogurt/cream cheese with erythritol and lemon juice. Spread 1–2 tsp on each mini.
  6. Pipe chocolate in spirals and drag fine “spider-web” rays outward with a toothpick.
  7. Place one blackberry (or two blueberries) as the spider body; draw legs with chocolate. Add tiny cream dots + mini chips for eyes. Chill to set.

Tips

  • Fresh-milled: Mill spelt fine with your Salzburger Grain Mill and sift briefly — delicate crumb, full flavor.
  • Stable webs: Keep the topping slightly thick and decorate only on cooled bases.
  • Gluten-free: Use a light GF blend + 1/2 tsp psyllium husk powder.
  • No-bake shortcut: Use sugar-free wholegrain cookies as the base; add topping + web — done in 10 minutes.

Storage

Refrigerate for up to 2 days. Bake the bases 2–3 days ahead (airtight), then decorate fresh.


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