Low-carb Keto Supreme Pizza – Speedy

Keto Supreme Pizza




  • 1¾ cup shredded mozzarella cheese
  • 2 tablespoons unsalted butter
  • 1 large egg, beaten
  • ¾ cup blanched almond flour
  • ⅛ teaspoon fine sea salt


  • ¼ pound ground beef
  • 1 teaspoon fine sea salt
  • 1 cup pizza sauce, homemade or store-bought
  • ½ cup shredded mozzarella cheese
  • ¼ cup sliced black olives
  • ¼ cup chopped or sliced green bell peppers
  • ¼ cup chopped or sliced red bell peppers
  • ½ cup sliced button mushrooms
  • ¼ cup pepperoni slices
  • 1 (⅛-inch-thick) slice red onion, rings separated
  • ½ teaspoon Italian seasoning (optional)


  • Place a pizza stone in the cold oven, then turn on the oven to 425°F. (You can use a baking sheet, but a pizza stone will bake the bottom better).
  • To make the crust, put the mozzarella cheese and butter in a microwave-safe bowl and microwave for 1  to 2 minutes, until the cheese is entirely melted.
  • Stir well.
  • Add the egg and, using a hand mixer, combine well.
  • Add the almond flour and salt and combine well with the mixer.
  • Use your hands and work it like a traditional dough, kneading for about 3 minutes. (Note: If the dough is too sticky, chill it in the refrigerator for an hour or overnight.)
  • Place the dough on a greased piece of parchment paper and pat it out with your hands to form a large circle, about 10 inches in diameter.
  • For easy transferring to the oven, slide the sheet of parchment with the dough circle onto an unrimmed baking sheet or pizza peel.
  • Set aside.
  • To make the meat topping, heat a cast-iron skillet over medium heat.
  • Add the ground beef, season with the salt, and cook, stirring to break up the clumps, until the meat is browned and crumbly, about 5 minutes.
  • Set aside.
  • Spread the pizza sauce over the crust.
  • Sprinkle the cheese over the sauce and top the pizza with the cooked beef, olives, bell peppers, mushrooms, pepperoni, and red onion.
  • Sprinkle with the Italian seasoning, if desired.
  • Transfer the pizza to the hot pizza stone in the oven by sliding the parchment and pizza off the baking sheet onto the stone.
  • Bake the pizza until the cheese is melted, about 10 minutes.



  • Store extras in an airtight container in the refrigerator for up to 3 days.
  • Reheat slices on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.