Pizza Skulls Are the Deliciously Spooky Snack You Need This Halloween

These festive skull-shaped pizza bites went viral on TikTok—and for good reason. They’re cheesy, saucy, the perfect amount of crispy, and incredibly festive for Halloween. What’s not to love?

Whether you want an appetizer for your Halloween party or a fun, quick dinner before trick-or-treating, you need to know how to make these pizza skulls using store-bought pizza dough and your favorite pizza toppings.

How To Make Pizza Skulls

To make the viral pizza skulls, you’ll need a special skull mold pan to get the correct shape. Our recipe developer Nicole Hopper recommends Nordic Ware’s Haunted Skull Cakelet Pan because it’s heavy-duty and has the right amount of depth for the pizza-stuffed dough. However, you can find many other skull-shaped pans at retailers during the Halloween season—and most will work, as long as they have large skull shapes so you can fit all that filling!

You’ll find the full recipe below, but to make pizza skulls, you’ll start by cutting the store-bought pizza dough into six squares. Then, lay the dough over the skull molds and fill them with mozzarella, pizza sauce, pepperoni, Parmesan, and Italian seasoning. Once all six are filled, you’ll fold the dough together and tightly seal it so no filling escapes in the oven—though, if it does, it’ll just make the pizza skulls that much scarier. Bake the pizza skulls until they’re lightly browned and serve with any dipping sauces you like. 

What To Add to Pizza Skulls

This recipe calls for traditional pizza ingredients including mozzarella cheese and pepperoni, however, you can fill the skulls with any toppings you normally add to pizza. 

Just make sure the toppings are chopped small enough to fit inside the skulls—and don’t overstuff the dough. Our test kitchen recommends one tablespoon of each topping maximum.

How To Store Pizza Skulls

You can store pizza skulls in an airtight container in your refrigerator for up to two days. Reheat them in the oven at 350 degrees F until warmed through.

Editorial Contributions by Bailey Fink