Creepy Pizza Skulls I’m making these for the third time this week

These skull-shaped pizzas combine gooey cheese, savory sauce, and a crispy crust that’s hard to resist. The Creepy Pizza Skulls bring together classic pizza flavors with a playful design that’s sure to delight both kids and adults alike.

Why I Can’t Stop Making These Cookies

• Quick win: Ready in under 30 minutes from start to finish, perfect for last-minute snacks.
• Flavor twist: Classic pizza toppings get a new life when shaped like little skulls.
• Pantry-friendly: Uses staple ingredients you likely have on hand.
• Kid-friendly: Easy enough for little hands to help shape or decorate.
• Seasonal appeal: Perfectly spooky for Halloween or any monster-themed party.

What Type of Dough Should I Use?

For the best results, use fresh pizza dough from your local bakery or grocery store, which offers that perfect stretch and chew. If using frozen dough, ensure it is thawed completely in the refrigerator overnight and then let it rest at room temperature for 20 to 30 minutes before shaping. Avoid overly sticky or wet dough, and if needed, dust your surface lightly with flour to prevent sticking.

Homemade dough is wonderful if you want full control over flavor and texture, but store-bought is a great shortcut that works well here. When working with dried herbs or toppings, keep them fresh and evenly distributed to maintain taste balance.

Options for Ingredient Alternatives

• Butter/oil: Use olive oil for a more authentic Italian flavor or melted butter for richness.
• Cheese type: Swap mozzarella for provolone, fontina, or vegan cheese alternatives.
• Milk options: If adding milk to dough tweaks, use whole, almond, or oat milk.
• Extracts: A dash of garlic powder or Italian seasoning enhances the topping mix.
• Fresh vs dried fruit: If adding sweet toppings like pineapple, fresh is best; if dried, soak in warm water briefly and pat dry to soften.
• If using coconut oil in dough, chill it first to firm up and avoid greasy texture.

The Biggest Challenges While Baking

• Folding delicate toppings last: Add thin slices of pepperoni or fragile veggies at the end to prevent sogginess.
• Butter temperature matters: If using melted butter in dough, cool it slightly so it doesn’t affect yeast performance.
• Avoid overmixing dough: Too much kneading can make crust tough instead of light and airy.
• Fix dry dough: Add milk 1 tablespoon at a time to restore moisture without making it sticky.
• Chill dough for 30 minutes before shaping to relax gluten and prevent shrinkage during baking.

Storage & Freezing Instructions

Store leftover Creepy Pizza Skulls in an airtight container at room temperature for up to two days. For longer storage, refrigerate up to four days wrapped tightly. To freeze, layer cooled skulls between parchment paper sheets in a freezer-safe container or bag, and freeze for up to three months. When ready, thaw overnight in the fridge and warm briefly in the oven before serving. You can also freeze dough balls individually and thaw before shaping.

Estimated Nutrition

The whole batch (about 12 skulls) contains approximately 1600 calories, with 70 grams of fat, 160 grams of carbohydrates, and 72 grams of protein. Per serving (one skull), expect roughly 130–140 calories depending on toppings used.

Ingredients

• 1 package refrigerated pizza dough (about 1 lb / 450 g)
• 1/2 cup pizza sauce (120 ml)
• 1 1/2 cups shredded mozzarella cheese (170 g)
• 12 slices pepperoni or turkey pepperoni
• 1/4 cup black olives, sliced (35 g)
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1 tbsp olive oil for brushing dough
• Optional: small pieces of red bell pepper or cherry tomato for “bloody” effects

Step-by-Step Instructions

1. Preheat your oven to 425 degrees F (220 C). Line a baking sheet with parchment paper.
2. Roll out the pizza dough on a lightly floured surface into a 12×10 inch rectangle.
3. Use a skull-shaped cookie cutter or a small knife to cut out 12 skull shapes from the dough.
4. Place the dough skulls on the prepared baking sheet, spacing them about 1 inch apart.
5. Brush each skull lightly with olive oil to promote crisping, then spread about 1 tablespoon of pizza sauce on each.
6. Sprinkle shredded mozzarella evenly over each skull, then add pepperoni slices as eyes or mouths. Add olive slices as eye sockets or nose holes. Fold delicate toppings gently if adding late.
7. Bake for 10 to 12 minutes until the crust is golden and cheese is melted and bubbly. Remove and let cool for 5 minutes before serving.

Tips, Variations & Serving Ideas

• Swap pepperoni for cooked sausage, mushrooms, or bell peppers.
• Underbake by one or two minutes if you like gooey cheese centers.
• Use food-safe gel icing in red or black to add “blood” drips or cracks around the skull edges.
• Serve with ranch or garlic dipping sauce on the side.
• For extra crunch, brush edges with garlic butter after baking.
• Make mini Creepy Pizza Skulls for bite-sized snacks.
• Store leftover skulls wrapped in foil and reheat in a hot oven for crispness.

FAQs

Q: Can I make these with gluten-free dough?
A: Absolutely, gluten-free dough works well; just watch baking time as it may vary slightly.

Q: How long do Creepy Pizza Skulls keep fresh?
A: They’re best eaten within two days but can last in the fridge up to four days safely.

Q: Can I prepare the dough ahead of time?
A: Yes, dough can be made or thawed a day ahead and refrigerated until ready to use.

Save This for Later

Love spooky snacks? Save this Creepy Pizza Skulls recipe to your Pinterest board now so you can whip up this creepy, cheesy fun whenever the craving hits. Don’t forget to share it with friends who love a bite of the unexpected!