Feed the starter in the morning the day before baking. Make sure to have enough starter to refresh and feed your starter for future use, as well as 150 grams for the dough.
Add starter, water and olive oil to a large bowl and vigorously mix in the psyllium husk.
Add the dry ingredients and mix well.
Let the dough rest on the counter for about 30 minutes and then place it in the fridge overnight in a covered dish.
Remove the dough from the fridge and let it it warm on the counter for 30 minutes
Grease a skull baking tray first with oil and then a little butter. Alternatively, use a muffin pan.
Roll out the pizza dough on a lightly floured surface into a rectangle, about 1/4 inch thick and 12x14-inches. Make two cuts along the width and one cut along the length for 6 rectangles that are 4 inches wide and 7 inches long. Adjust the size of each piece if you are using a muffin pan.
Lay the pieces of dough into each cavity, with some of the dough hanging over each end of the cavity for the top layer.
Fill each cavity with a layer of the sauce and chicken, then top with mozzarella cheese or use your favourite ingredients.
Fold the dough over the filling and pinch the dough together to seal the edges.
Leave the dough to rise for about 30 minutes to an hour preheat the oven to 400°F/200°C
Bake the pizza skulls in the preheated oven for 10 minutes, reduce the heat to 375℉/ 190℃ or until the rolls are golden brown and the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving. Enjoy your delicious pizza skulls!