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Keto Black Crust Pizza (with Squid Ink or Charcoal) Recipe

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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.

Ingredients

Scale

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)

Instructions

  • 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.

Notes

  • 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.

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