A low-carb, spooky black pizza crust made with squid ink or charcoal, perfect for Halloween. This keto-friendly crust is cheesy, crisp on the edges, and holds toppings well. Great for parties or a fun dinner twist.
For the crust:
1½ cups shredded mozzarella cheese (low-moisture)
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
1 large egg
For the sauce (optional):
½ cup canned crushed tomatoes
1 teaspoon olive oil
Salt and pepper to taste
Oregano or basil (optional)
Suggested toppings:
Shredded cheddar or mozzarella
Sliced bell peppers
Mushrooms
Pepperoni
Black olives
Cooked sausage
Ricotta (small dollops)
Preheat oven to 425°F (220°C).
In a microwave-safe bowl, melt mozzarella and cream cheese for 30 seconds. Stir, then heat another 20–30 seconds until fully melted.
Mix in almond flour, baking powder, salt, garlic powder (if using), and squid ink or charcoal.
Add the egg and stir until a dough forms. Use your hands if needed.
Roll the dough between two sheets of parchment paper into a ¼ inch thick circle.
Remove top paper and transfer bottom paper (with crust) to a baking tray.
Bake for 8–10 minutes until edges firm up.
Remove from oven. Add sauce and toppings of choice.
Return to oven and bake another 7–10 minutes, or until cheese is bubbly.
Cool for 5 minutes before slicing.
Don’t use squid ink and charcoal together – pick one.
Charcoal can stain – wear gloves if needed.
Crust can be frozen raw or pre-baked.
For a no-tomato base, use olive oil and herbs instead.
Don’t overbake the crust the first time – it’ll cook more after toppings.
Find it online: https://www.wellnesswarrior.org/keto-black-crust-pizza/