Beat the sour cream and goat cheese together until combined and creamy. Beat in the lemon juice. Season with kosher salt and freshly ground pepper. Set aside. 


In a separate mixing bowl whisk the flour, charcoal powder and salt together. 

Add the water and use the dough hook attachment of your mixer to blend. If the mixture is too dry, add water, one tablespoon at a time, until a smooth dough forms.


Separate the dough into 4 equal pieces (use a kitchen scale)

Preheat the oven to 475 degrees F. Place 2 baking sheets in the oven.


On a lightly floured pieces of parchment paper, roll each piece of dough out into a skull shape. Start by rolling out an oval shape, then rolling the top portion larger than the bottom. 


Spread the goat cheese/sour cream mixture out evenly over the four dough ovals.

Cut 4 of the black olives in half from the shot end. Use these for eyes. Cut another 2 olives lengthwise. Use a sharp knife to trim these into triangles for the noses. 

Cut the remaining olives in half lengthwise and cut them into small rectangles to create the teeth. I used 10 rectangles (5 upper and 5 lower) per skull.

Lift up the parchment paper and transfer the Flammkuchen on the parchment paper onto the preheated baking sheets in the oven.


Bake for 8-10 minutes until the crust is crispy.
Remove from oven and serve warm.