Pizza Made From Charcoal Is The Hottest New Health Trend, Apparently

From ravioli pizza to a Creme Egg pizza, there’s been a seemingly endless variety of weird and wonderful carby creations gracing the internet recently. Out of all the latest pizza-based trends floating about the interwebs, however, none of them have been quite as healthy as the charcoal pizza. Healthy? Charcoal? You’d better believe it.

You’ll be glad to hear that this isn’t any old charcoal you’d find in your high school art classroom. This is activated charcoal, and it’s supposedly one of the healthiest ingredients in the world. That’s because activated charcoal acts as a magnet for all the toxins in your gut, drawing them out in a process called adsorption.

Despite their black color, nothing on these pizzas is actually burnt. Instead, charcoal is simply added to the dough before cooking, creating the peculiar black crust you’ve probably seen somewhere on Instagram. I know what you’re thinking. Charcoal can’t taste that great, right? Well, it turns out that activated charcoal has absolutely no taste or smell.

Charcoal pizza #tevoyacomertolonegro #kensington #charcoalpizza #charcoal #pizzicotto #pizza #nofilter

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In fact, charcoal pizza has become so popular that UK-based supermarket Waitrose have just come out with a bake at home version. Pizza developer Manisha Kotecha explained: “With the growing popularity of charcoal in food and drink and the striking visual that it delivers, we know our wood-fired antipasti pizza will be a big hit. It represents the food of Italy on a plate – culinary simplicity combined with the finest, freshest ingredients available.”

If you’re worried about the dangers of burnt foods due to exposure to possible carcinogen acrylamide, don’t worry, because as I mentioned earlier, nothing is actually burnt. The charcoal is simply added into the dough to give it its blackened flavor, with no increased risk of acrylamide forming. Unless, of course, you get distracted and somehow burn your pizza by leaving it in the oven for too long. But that’s all on you, I’m afraid.

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