Keto Black Crust Pizza (with Squid Ink or Charcoal) – Perfect for Halloween

Dark, dramatic, and low-carb. That’s the best way to sum up this keto black crust pizza.

It’s the kind of recipe that makes people stop scrolling and say, “Wait…what’s that?” Especially around Halloween, when food can be spooky, weird, and still crazy delicious.

If you’ve been doing keto for a while, you know the pizza cravings hit hard. And those store-bought low-carb crusts?

Either too chewy, fall apart, or taste like cardboard. This recipe? Not that. It holds together, has flavor, and honestly… looks kinda wicked.

We’re keeping it simple, no fancy flours or ingredients you’ll use once and forget in the back of the pantry.

You can make this in your regular oven. You don’t need a pizza stone. And yeah, the black color?

It’s from either squid ink or activated charcoal – both safe to eat (in the amounts used here), both super Halloween-y.

What Makes the Crust Black?

Let’s get this out of the way. No, it’s not burnt.

We use either squid ink (brings a salty, slightly briny flavor) or activated charcoal (tasteless, pure black powder) to make the crust dark. Both work. Squid ink is more “foodie” but harder to find. Activated charcoal is sold in health food stores or online, usually in capsule or powder form.

Just don’t use both at once – your stomach won’t thank you.

Keto Black Pizza Crust Ingredients

Makes 1 large pizza (about 10-12 inches)

Dry ingredients:

• 1 ½ cups shredded low-moisture mozzarella cheese
• 2 tablespoons cream cheese
• ¾ cup almond flour
• 1 teaspoon baking powder
• 1 tablespoon squid ink or 1 teaspoon activated charcoal powder
• ½ teaspoon garlic powder (optional)
• Pinch of salt

Wet ingredient:

• 1 large egg

You can add some herbs if you want – oregano or Italian seasoning works. But if you’re keeping it black and simple, leave it plain.

Equipment You’ll Need

• Microwave-safe bowl
• Mixing spoon or spatula
• Parchment paper
• Baking tray or pizza pan
• Oven (a regular one is fine)
• Optional: gloves (charcoal can get messy)

Step-by-Step Instructions For keto Black crust pizza using squid ink or charcoal

1) Preheat Your Oven

Set your oven to 425°F (220°C). Let it heat while you prep.

This is one of those recipes where a hot oven makes a big difference – no one wants soggy pizza.

2) Melt the Cheese

In a microwave-safe bowl, add your mozzarella and cream cheese.

Microwave for 30 seconds, stir, then heat again for another 20-30 seconds until it’s a gooey ball. Don’t overcook it, or it’ll get rubbery. You’re looking for melted and stretchy, not burnt.

3) Add Dry Ingredients

While the cheese is still warm, mix in:

• Almond flour
• Baking powder
• Garlic powder (if using)
• Salt
• Squid ink or charcoal

If using squid ink: It’ll be a little messier, and the dough may feel slightly stickier. Totally normal.

If using charcoal: Wear gloves if you don’t want black fingers. Stir gently, or it’ll puff up in your face.

4) Mix in the Egg

Crack in the egg and stir until a dough forms.

This part’s a bit of an arm workout. The dough will fight back at first, but once it comes together, it should feel like Play-Doh. If it’s too sticky, sprinkle a little more almond flour.

5) Shape the Crust

Place the dough between two sheets of parchment paper.

Use a rolling pin (or a wine bottle, we’re not judging) to roll it into a thin circle or oval – about ¼ inch thick. Peel off the top parchment, then slide the bottom one (with dough on it) onto a baking tray.

Tip: For a spookier vibe, don’t make it perfect. Rough edges look cooler.

6) Pre-Bake the Crust

Pop it into the oven for 8–10 minutes, until it firms up and the edges start to puff.

It won’t look cooked like a regular crust because it’s already black, but trust the time. Don’t overbake it now – we’ll bake it again with toppings.

The Sauce: Keep it Simple

Here’s where you can go wild or keep it basic.

A simple keto tomato sauce works great:

• ½ cup canned crushed tomatoes
• 1 tsp olive oil
• Salt and pepper
• Oregano or basil (optional)

Stir it all in a bowl. That’s it. No sugar, no thickener, no drama.

Toppings – Make It Halloween-Ready

This is where you turn it into a party.

Go for orange and white toppings to play off the black crust. Here are some fun ones:

Orange ideas:

• Shredded cheddar (for the pumpkin look)
• Bell peppers (cut into jack-o’-lantern shapes)
• Cherry tomatoes (sliced thin)
• Roasted butternut squash (tiny cubes)

White ideas:

• Mozzarella (fresh or shredded)
• Sliced mushrooms (look like skulls when cut right)
• Onion slivers
• Ricotta blobs (like ghost puffs)

Meat lovers?

• Pepperoni (try shaping it into spiders!)
• Cooked sausage
• Shredded chicken or turkey

You can also use black olives as eyes or creepy toppings. Just don’t overload it – the crust’s low-carb, not magical.

Final Bake

Add your sauce and toppings, then toss it back into the oven for another 7–10 minutes, or until cheese is bubbling.

Let it sit for 3–5 minutes before slicing. Hot cheese burns mouths. We’ve all been there.

Cutting Tips

Use a pizza cutter or sharp knife. This crust isn’t as chewy as regular pizza, so it cuts clean.

If it cracks a little, that’s fine – it’ll still taste amazing.

Keto Tips to Keep It Low-Carb

Worried about the carb count? Don’t be. Here’s the rough breakdown (per large slice if cut into 8):

• Crust: ~2g net carbs
• Sauce: ~1g
• Cheese and toppings: varies, but usually another 1-2g

You’re looking at around 4-5g net carbs per slice, depending on what you pile on top.

If you’re extra strict, skip tomato sauce and use olive oil, garlic, and herbs as a base. More fat, fewer carbs.

Can I Make It Ahead?

Yep. Here’s how:

For crust only:

• Make the dough, roll it out, and freeze it (between parchment sheets).
• Bake from frozen or thaw in the fridge first.

For full pizza:

• Bake the crust, add sauce and toppings, then freeze.
• Reheat in the oven at 375°F until hot.

It’s a smart move if you’re prepping for a Halloween party. No one wants to be covered in almond flour in costume.

Why Make This for Halloween?

Because it looks cool. That’s the truth. Kids love the creepy look, keto folks love the low carbs, and even non-keto people won’t care once they taste it.

It’s spooky without being gimmicky.

It’s also not sweet. There are enough sugar bombs around Halloween – this one’s savory and grown-up, with a hint of “what is this and where can I get more?”

What If I Hate Squid Ink?

Then don’t use it.

Go for activated charcoal instead. It’s flavorless, just as black, and works great.

The only rule? Don’t overdo the charcoal. Too much can mess with meds or make your stomach cranky. One teaspoon per crust is more than enough.

Personal Spin

I made this once for a Halloween get-together where no one else was keto. People were suspicious. You know that look – “What’s this dark weird thing?”

Then they tried it.

One guy ate five slices. He didn’t even notice it was low-carb. That’s when I knew this wasn’t just a keto thing – it was just a good pizza.

Bonus Ideas (if you’re feeling extra)

• Spooky Cheese Shapes: Cut mozzarella into ghosts or skulls before baking.
• Fake Blood Drizzle: Mix tomato paste with olive oil and drizzle before serving.
• Spider Toppings: Use black olives cut in half, then slice legs from another half.
• Crust Cracks: Drag a knife gently over the crust before baking to create “veins” or “cracks.”

Can I Make It Dairy-Free?

Sort of.

You’ll need to replace mozzarella with dairy-free shreds (make sure they melt). Use a vegan cream cheese. The texture won’t be the same, but it’ll still hold together.

It might be a little softer, so bake longer and keep an eye on the crust.

Conclusion

Okay, no dramatic closing lines here.

This pizza is black, keto, and Halloween-friendly. It looks cool, it tastes good, and it doesn’t take three hours to make or clean up after.

Whether you’re going full vampire vibes or just want something fun and different, this black crust pizza checks the box.

Just don’t tell anyone it’s low-carb until after they’ve had a bite. You know how that goes.

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