Keto Fathead-Crust Supreme Pizza

Why You’ll Love This Recipe

• Real-deal pizzeria flavors with a crisp-chewy fathead crust that satisfies the carb cravings.
• Smart topping prep keeps the pizza sturdy, not soggy, even with lots of “supreme” goodies.
• Quick stovetop or microwave method for the dough—no yeast or rise time.
• Keto-friendly: big flavor, lower carbs, simple ingredients you can find anywhere.

Grocery List

• Produce: Mushrooms, green bell pepper, red onion, optional fresh basil (for garnish)
• Dairy: Shredded low-moisture part-skim mozzarella, cream cheese, grated Parmesan
• Pantry: Almond flour, low-sugar marinara, olive oil, baking powder, garlic powder, dried oregano, kosher salt, black pepper, red pepper flakes (optional), Italian sausage (bulk or links), sliced pepperoni, black olives, parchment paper

Full Ingredients

Fathead Pizza Crust

• 2 cups (8 oz/225 g) shredded low-moisture part-skim mozzarella
• 2 oz (57 g) cream cheese, cut into small cubes
• 1 large egg, room temperature and lightly beaten
• 1 cup (100–110 g) fine blanched almond flour
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt

Sauce & Cheese

• 1/3 cup (80 g) low-sugar marinara
• 1 cup (4 oz/115 g) shredded low-moisture part-skim mozzarella
• 2 tbsp grated Parmesan

Meats

• 6 oz Italian sausage (mild or hot), casings removed if linked
• 2.5 oz sliced pepperoni (about 20–24 slices)

Veggies & Finishing

• 1 cup sliced cremini or button mushrooms
• 1/2 cup thinly sliced bell pepper (green or mixed colors)
• 1/3 cup sliced black olives
• 2 tbsp very thin slivers of red onion
• 1 tbsp extra-virgin olive oil, divided
• Pinch red pepper flakes and extra dried oregano (optional)

Step-by-Step Instructions

Step 1: Preheat hot and heavy

Place a pizza stone or an inverted, heavy rimmed baking sheet on the center rack and preheat the oven to 425°F (220°C) for at least 20 minutes. Cut two sheets of parchment paper, each slightly larger than 12 inches, to roll and bake the crust. Preheating the stone/sheet helps crisp the fathead crust.

Step 2: Cook the sausage and dry out the veggies

In a skillet over medium heat, cook the Italian sausage, breaking it into small crumbles, until browned and cooked through, 5–7 minutes. Transfer to a paper towel–lined plate. In the same pan, add 1 teaspoon of the olive oil and sauté the mushrooms and bell pepper with a pinch of salt until they release moisture and look dry and lightly seared, 3–4 minutes. Blot everything with paper towels—excess moisture can soften the crust.

Step 3: Melt the cheeses and make the dough

Microwave method: In a large microwave-safe bowl, combine 2 cups mozzarella and the cream cheese. Microwave for 60 seconds, stir, then microwave in 20–30 second bursts until melted and smooth. Stovetop method: Melt both cheeses together in a nonstick saucepan over low heat, stirring constantly, until smooth. Off heat, quickly mix in the beaten egg, almond flour, baking powder, garlic powder, oregano, and salt. Stir until a shaggy dough forms. Lightly oil your hands and knead in the bowl (or on a silicone mat) for 30–60 seconds until cohesive.

Step 4: Roll and dock the crust

Place the dough on one sheet of parchment and top with the second sheet. Roll to a 12-inch round about 1/4 inch thick, aiming for even thickness. Peel off the top parchment. Dock the dough all over with a fork (tiny holes) to prevent bubbles. Slide the dough on its parchment onto a pizza peel or the back of a baking sheet.

Step 5: Par-bake for structure

Carefully slide the parchment with the rolled dough onto the preheated stone/baking sheet. Bake for 8 minutes, until the surface looks set and lightly golden. Remove from the oven, grasp a corner of parchment and gently flip the crust over. Discard the parchment so the bottom can crisp.

Step 6: Top like a supreme

Spread the marinara in a thin, even layer over the hot crust (1/3 cup is plenty). Sprinkle on 1 cup shredded mozzarella, then distribute the sausage, pepperoni, mushrooms, peppers, olives, and red onion. Finish with the Parmesan and a pinch of dried oregano or red pepper flakes if you like heat. Return to the oven and bake 8–10 minutes, until the cheese is melted and bubbling and the edges are deep golden. For extra color, broil 30–60 seconds, watching closely.

Step 7: Rest, finish, and slice

Transfer the pizza to a wire rack or cutting board and rest 5 minutes to set the cheese. Drizzle with the remaining olive oil. Slice into 8 pieces and serve hot. If garnishing with fresh basil, add it now so it stays bright.

Pro Tips

• Use low-moisture, part-skim mozzarella in the dough—its stretch and lower moisture give the best texture.
• Don’t over-sauce. A thin swipe (about 1/3 cup) keeps the crust crisp under hearty toppings.
• Flip after the par-bake. Exposing the bottom to direct heat helps it brown and stay sturdy.
• If the dough feels sticky, knead for 20–30 more seconds or dust your hands with 1–2 teaspoons almond flour.
• For a crisper bite, bake the par-bake 1–2 extra minutes and finish the pizza directly on the stone without parchment.

Variations

• Spicy Supreme: Use hot Italian sausage, add sliced jalapeños, and finish with a pinch of crushed red pepper.
• White Supreme: Skip marinara and brush the crust with 1 tbsp olive oil and 1 small minced garlic clove; top with mozzarella, sausage, mushrooms, peppers, olives, and a dollop of ricotta.
• Nut-Free Crust Swap: Replace almond flour with 1/3 cup coconut flour and add 1 extra egg. The dough will be firmer and slightly drier; roll a bit thinner and watch bake times.

Storage & Make-Ahead

Refrigerate leftover slices in an airtight container up to 4 days. Reheat on a bare rack at 375°F (190°C) for 8–10 minutes to re-crisp. For make-ahead, par-bake the crust (Step 5), cool completely, wrap well, and refrigerate up to 3 days or freeze up to 2 months. Top and bake from chilled, or from frozen at 400°F (205°C) for 12–15 minutes.

Nutrition (per serving)

Approximate per serving (1/4 pizza, 2 slices): 720–760 calories; 42–45 g protein; 62–68 g fat; 11–13 g total carbs; 2–4 g fiber; 8–10 g net carbs; sodium will vary by brand of sausage, pepperoni, cheese, and marinara. This is an estimate, not a substitute for professional nutrition advice.