Keto Supreme Pizza

A loaded keto supreme pizza on a crisp fathead crust, piled with pepperoni, Italian sausage, peppers, onion, mushrooms, and olives — just 6.8g net carbs per slice and ready in about 45 minutes total. All the pizza-night satisfaction without the wheat or the carb crash.

Jordan Lee

Head of Nutrition · June 18, 2026

Nutrition per serving

Per serving · makes 6. Values are estimates; brands vary.

Ingredients

• 1 1/2 cups shredded low-moisture mozzarella cheese (for the crust)
• 2 tablespoons full-fat cream cheese
• 1 1/4 cups blanched almond flour
• 1 large egg, lightly beaten
• 1 teaspoon baking powder
• 1 teaspoon Italian seasoning
• 1/3 cup no-sugar-added marinara sauce
• 1 1/2 cups shredded mozzarella cheese (for topping)
• 4 ounces cooked Italian sausage, crumbled
• 2 ounces sliced pepperoni (about 24 slices)
• 1/4 cup thinly sliced green bell pepper
• 1/4 cup thinly sliced red onion
• 1/2 cup sliced white mushrooms
• 2 tablespoons sliced black olives

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Combine the 1 1/2 cups crust mozzarella and the cream cheese in a microwave-safe bowl and microwave in 30-second bursts, stirring between each, until fully melted and smooth (about 60-90 seconds).

2. 2

   Add the almond flour, egg, baking powder, and Italian seasoning to the melted cheese. Working quickly while warm, knead with your hands until a uniform dough forms. Roll between two sheets of parchment into a 12-inch round about 1/4 inch thick, then slide onto the baking sheet and prick all over with a fork.

3. 3

   Par-bake the plain crust for 10-12 minutes, until dry and golden. If it puffs, gently press the bubbles down with a spatula.

4. 4

   While the crust bakes, brown the crumbled Italian sausage in a skillet over medium heat until cooked through; drain. Pat the mushrooms, peppers, and onion dry with a paper towel to keep the pizza from getting watery.

5. 5

   Spread the marinara over the par-baked crust, leaving a 1/2-inch border. Scatter on the topping mozzarella, then evenly distribute the sausage, pepperoni, bell pepper, onion, mushrooms, and olives.

6. 6

   Return to the oven and bake for 10-13 minutes, until the cheese is bubbly and the pepperoni edges crisp. Let rest 3-4 minutes, then slice into 6 wedges and serve hot.

Tips & notes

• Use low-moisture, part-skim mozzarella and pat all the vegetables dry — fresh mozzarella and wet veggies are the main culprits behind a soggy keto crust.
• Check your marinara label and pick one with no added sugar (around 3g net carbs per 1/4 cup or less); jarred sauces vary widely and can quietly add carbs.
• Par-baked crusts freeze well between parchment for up to 2 months. Top and bake straight from frozen, adding a couple of extra minutes.

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