Keto Pizza Supreme with Sausage and Peppers

Okay, let’s get real about keto pizza supreme. Most attempts end up as a soggy, structural disaster—toppings sliding everywhere, crust disintegrating, that sad moment when you’re basically eating pizza casserole with a fork. I’ve been there. After testing this specific combination at least twenty times over three years of keto recipe development, I’ve cracked the code. The secret isn’t just the crust (though that’s crucial)—it’s managing moisture and understanding how different toppings behave when you remove the carbohydrate buffer that traditional pizza provides.

Why Supreme Pizza is the Ultimate Keto Test

The Topping Overload Problem on Keto Crusts

Traditional supreme pizza works because wheat flour crusts can handle serious moisture—they’ve got gluten structure and starch that absorbs liquid without falling apart. Keto crusts? Not so much. Almond flour has no gluten, and it’s naturally higher in fat, which means water from vegetables and meats can quickly turn your beautiful crust into a soggy mess. The biggest culprits are mushrooms (they’re basically little water sponges), fresh peppers, and any topping that hasn’t been properly pre-cooked to release moisture. I’ve found that most keto pizza failures happen because people treat toppings the same way they would on regular pizza—just throw them on raw and bake. That approach guarantees disappointment every single time.

Building Flavor Without the Carb Crash

The beauty of supreme pizza is that layered, complex flavor profile—savory sausage, sweet peppers, earthy mushrooms, tangy pepperoni. On keto, we need to recreate that depth without relying on sugar-laden sauces or starchy vegetables. My approach involves three key techniques: dry-pan cooking sausage to develop fond (those crispy brown bits in the pan), roasting peppers beforehand to concentrate their natural sweetness, and using a combination of tomato paste and sugar-free pizza sauce for that umami backbone. Oh, and don’t even get me started on pre-shredded cheese—the anti-caking agents can make your cheese rubbery and less melty. Always shred your own, it’s worth the extra two minutes.

Your Keto Pizza Supreme Ingredient Lineup

The Trusty Almond Flour Crust Foundation

For the crust (makes one 12-inch pizza):

• 2 cups (224g) super-fine almond flour (I’ve tested them all—Blue Diamond gives most consistent results)
• 2 cups (226g) whole milk, low-moisture mozzarella, freshly shredded
• 2 oz full-fat cream cheese
• 1 large egg, room temperature
• 1 tablespoon psyllium husk powder (not whole husks—this is non-negotiable for structure)
• 1 teaspoon baking powder (aluminum-free tastes cleaner)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon kosher salt

The psyllium husk powder is what makes this crust actually hold together when you pick it up. Without it, you’ll have delicious pizza crumbles. Trust me on this.

Supreme Toppings That Pack a Flavor Punch

For the supreme toppings:

• 8 oz Italian sausage (removed from casings)
• 1 medium green bell pepper, sliced ¼-inch thick
• 1 medium red bell pepper, sliced ¼-inch thick
• ½ medium red onion, sliced ¼-inch thick
• 2 oz sliced pepperoni
• ¼ cup sliced black olives
• 1½ cups whole milk, low-moisture mozzarella, freshly shredded
• ½ cup sugar-free pizza sauce (Rao’s is my go-to—3g net carbs per ½ cup)
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)

Notice I’m not including mushrooms here—they require special handling that we’ll cover in the FAQ. If you absolutely must have them, we’ll need to modify the approach significantly.

Crafting the Perfect Keto Supreme Pizza

Prepping Toppings for Maximum Crispness

This is where most people rush and ruin their pizza. Don’t. Start by cooking the sausage in a dry skillet over medium heat—no oil needed. Break it into small crumbles and cook until well-browned, about 8-10 minutes. Transfer to paper towels to drain. Pour off most of the rendered fat (save it for cooking eggs later!), leaving about a tablespoon in the pan. Add your pepper slices and onion—you’re not just softening them, you’re roasting them. Cook until they develop some charred spots and have significantly reduced in volume, about 6-8 minutes. This step removes water and concentrates flavor. Spread them on another paper towel-lined plate to cool.

Layering Strategy for Structural Integrity

The order you assemble matters tremendously. Start with your fully baked crust (we’ll get to that in a moment). Spread sauce thinly—I’m talking ¼ cup max, using the back of a spoon. Then a light layer of cheese (about ½ cup), which acts as a moisture barrier between sauce and toppings. Now distribute your well-drained sausage, followed by peppers and onions. Add the remaining cheese, then artfully arrange pepperoni and olives on top. The Parmesan and seasonings go last, right before baking. This layered approach prevents the dreaded topping slide and ensures every bite has multiple textures.

Baking to Perfection Without Sogginess

Your crust needs to be pre-baked—this is non-negotiable for supreme pizza. Roll dough between parchment to ¼-inch thickness, bake on preheated pizza stone at 425°F for 8-10 minutes until firm and lightly golden. Then add toppings and return to oven for 12-15 minutes until cheese is bubbly and slightly browned. Let it rest for 5 full minutes before slicing—this allows the cheese to set and prevents all toppings from sliding off when you cut. I know it’s tempting to dive right in, but patience here separates good keto pizza from great keto pizza.

Pro-Level Customizations and Serving Ideas

Swapping Proteins and Vegetables

Not a sausage fan? Ground beef (85/15 works best) makes a great substitute—just be sure to brown it well and drain thoroughly. For pepperoni alternatives, try diced ham or cooked bacon crumbles. Vegetarian? Roasted zucchini and eggplant work wonderfully, but you’ll need to salt and drain them first to remove excess moisture. The basic principle remains: whatever you add should be as moisture-free as possible before it hits the pizza. I’ve even used leftover grilled chicken—just chop it small so it heats through properly during baking.

Sauce Variations for Different Palates

If you’re not feeling traditional pizza sauce, there are plenty of keto-friendly alternatives. Alfredo sauce (just watch the dairy content) creates a delicious white pizza base. Pesto (homemade without pine nuts to keep carbs lower) adds incredible herbaceous flavor. Even a simple garlic oil base (olive oil, minced garlic, Italian seasoning) works beautifully. The key is keeping any wet component relatively thin—thick sauces steam the crust instead of baking into it. I typically use about ¼ cup regardless of which sauce I choose.

Frequently Asked Questions

Can I use pre-cooked sausage for this keto pizza?

You can, but you’ll sacrifice some flavor. The browning process (Maillard reaction, if we’re getting technical) creates complex flavor compounds that you just don’t get with pre-cooked sausage. If you must use pre-cooked, heat it in a dry pan until slightly crispy to render out any additional fat and improve texture. Personally? I think the extra five minutes to brown raw sausage is completely worth it.

How do I prevent my pepper slices from getting soggy?

Two steps: cut them uniformly (¼-inch is ideal) and always pre-cook as described. The pre-cooking does three things—removes water, softens the peppers so they cook evenly in the oven, and develops caramelization for better flavor. Skipping this step is the number one reason people end up with watery, undercooked peppers on their finished pizza.

What’s the net carb count per slice of this pizza supreme?

When sliced into 8 pieces, each slice comes to approximately 5-6g net carbs. The majority comes from the almond flour, peppers, and sauce. Using Rao’s sauce keeps it lower than many store-bought options. If you need to reduce further, you could use fewer peppers or increase the sausage ratio.

Can I make this pizza crust dairy-free?

It’s challenging because the cheese in the crust provides both structure and pliability. You could try substituting with vegan mozzarella and cream cheese, but the texture will be different—often more crumbly and less stretchy. For dairy-free, I’d recommend a different crust base altogether, perhaps one based on cauliflower or coconut flour.

How do I store and reheat leftover keto supreme pizza?

Store in an airtight container with paper towels between slices to absorb moisture. To reheat, never microwave—it makes the crust rubbery. Use a skillet over medium heat for 3-4 minutes until the bottom crisps, then finish under the broiler for 1 minute to refresh the top. The air fryer at 375°F for 3-4 minutes also works surprisingly well.

Can I add mushrooms to this keto pizza supreme?

You can, but they require special treatment. Slice and sauté them separately until all liquid has evaporated and they’re nicely browned—this can take 8-10 minutes. If you add them raw, they’ll release so much water during baking that your pizza will be soupy. I actually prefer roasted portobello slices for their meatier texture and lower water content.

What’s the best way to slice peppers for even cooking?

I always slice bell peppers into uniform ¼-inch strips, then cut those strips in half if they’re too long. The consistent thickness ensures they cook evenly. Diagonal slicing looks pretty but creates uneven cooking—some pieces will be done while others are still raw-crunchy. For supreme pizza, we want everything to be perfectly cooked at the same time.