Halloween Pizzas with Black Crust and Pumpkin Sauce

I promise the reason these Halloween Pizzas are black isn’t because they were in the oven for too long! I wanted to bring out the Halloween spirits this year, so I purposely made the dough black with a very small amount of charcoal powder. Aside from the black crusts, these fun spooky Halloween Pizzas feature a homemade pumpkin sauce for extra fall colors and flavors.

These individual sized 8-inch pizzas are great for a Halloween Party. Not only do they add to the Halloween theme, but assembling them and baking at the party can be a fun activity for everyone there. Everyone can choose their favorite design and personalize their toppings. Plus, I’ll show you what you can do to prepare in advance.

I love Halloween, and I especially love some of my other zany Halloween creations. If you’re looking for the perfect side for your party, try my amputated hand cheeseball. For a fun dessert, check out my zombie brownie cake.

What Goes into the Black Pizza Dough?

Food-Grade Activated Charcoal

The secret to that black crust is food-grade activated charcoal powder. This doesn’t change the flavor of the crust – it still tastes just like classic homemade pizza dough, just a little more spooky. Be sure to only use culinary or food-grade activated charcoal.

IMPORTANT: Don’t eat activated charcoal powder if you take medications. It can bind with medications and cause them to be less effective.  Of course, you can skip it if you aren’t comfortable using it or if you don’t have any.

Bread Flour Gives the Best Chew

I recommend using bread flour because it has more gluten and protein than all-purpose flour, which results in a denser, chewier crust. Pizza flour also exists, and it works well here, too, but it’s a little harder to find. Of course, all-purpose flour can be substituted in a 1:1 ratio, but bread flour really elevates your pizza game.

The Right Yeast for the Job (Pizza Yeast vs. Instant Yeast)

I use Fleischmann’s Pizza Crust Yeast because it contains dough relaxers that prevent the dough from springing back while you shape it, requiring zero rise time. If you can’t find pizza yeast, use instant yeast. However, if you use instant yeast, be sure to allow the dough to rise in a covered bowl for 30 minutes after kneading it.

The Pumpkin Pizza Sauce (A Fall Flavored, Orange Base)

No need to use tomato sauce this year. To keep your pizzas festive, use this savory homemade pumpkin pizza sauce. Using the quintessential fall flavor – pumpkin – will set your pizzas apart from everyone else. Meanwhile, the black and orange contrast on the pizza should fit right in with your Halloween decor.

To make the sauce, combine:

• 15 oz pure pumpkin puree (make sure it’s 100% pure pumpkin puree, not sweetened pumpkin pie mix)
• 1/2 cup shredded parmesan cheese
• 2 cloves minced garlic
• 1 tbsp white wine vinegar
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Parmesan adds a salty flavor while the vinegar adds acidity missing from the pumpkin-tomato substitution. Plus, using pumpkin puree thickens the sauce compared to tomatoes, which will keep these pizzas from getting soggy after cooking.

Fun Spooky Topping Ideas (Ghosts, Spiders, and Eyeballs)

You can turn simple pantry ingredients into spooky Halloween designs.

Ghosts

To make ghosts, cut fresh mozzarella medallions into wavy ghost shapes and place capers on top to resemble eyes. A small paring knife works well to trim the edges into little floating ghost tails.

Eyeballs

To make creepy eyeballs, place halved mozzarella pearls on the pumpkin sauce in pairs. Place black olive slices directly on the center of each pearl for pupils.

Spider Webs

To make a spiderweb, pull string cheese apart into thin strips. Lay the pieces in a cross and an “X” pattern across the sauce, then use curved pieces to create concentric circles over the lines. Make spiders by setting a whole black olive slice down for the body and cutting halved olive slices into little strips for the legs.

The Melt Trick: How to Keep Your Cheese Shapes from Disappearing

If you put mozzarella shapes onto a completely uncooked pizza and bake them for the full cooking time, the cheese will melt into an unrecognizable puddle. To avoid this, par-bake your pizzas. Spread your pumpkin sauce over the stretched dough and bake for 5 minutes first. Then take the pizza out, arrange your ghosts, spiderwebs, and eyeballs on top, and return it to the oven just until the cheese softens and begins to melt (about 2 to 3 minutes). Your designs will stay sharp and perfectly visible!

Good to Know Before You Bake

• The Pizza Stone Advantage: A pizza stone makes the best crust because it absorbs moisture and delivers intense heat right to the bottom of the dough. If you don’t have one, your next best bet is to use a cast iron skillet. A heavy-duty baking sheet also works well.
• Oven Heat: Cook the pizza in an oven as hot as your oven allows. My oven goes up to 500 degrees Fahrenheit, but true pizza ovens are around 800 degrees. High heat gives you immediate oven spring and prevents the dough from drying out.

Can I Prep Any of This Ahead of Time?

• The Pumpkin Sauce: You can make the sauce ahead of time and keep it stored in an covered jar in the refrigerator for up to 3 days ahead of time.
• Pre-Baking the Crusts: If you are hosting a party or have kids decorating their own pizzas, you can par-bake the sauced dough rounds for 5 minutes earlier in the day. Let them cool completely, then let everyone add their toppings right before a quick final bake.
• Freezing the Dough: Divide the kneaded charcoal dough into 4 balls, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before stretching.

I made these Halloween Pizzas on Fox59! For more spooky Halloween recipes – take a look at my Halloween recipes page!

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