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The Best Keto Pizza Supreme St. Louis Style

keto Supreme pizza on a keto fat head dough

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Pizza!! Yes, I said Pizza! Ooey, Gooey and loaded with toppings on a thin crust that is totally keto! I am sharing with you what I believe to be the best keto pizza. The Best Keto Pizza Supreme St. Louis Style will have you screaming Mamma Mia! I can’t wait for you to make this!

First of all, we won’t debate on what the best style of pizza is. I love all styles. Being a midwestern girl from the St. Louis area the St. Louis style is near and dear to my taste-buds!

What is a St. Louis Style Pizza

St. Louis style pizza is a distinct type of pizza noted for its thin cracker like crust with sauce and topping that fill the crust to the edge. My favorite part of a St. Louis style pizza is the provel cheese that melts perfectly on the crust and if baked just right gets a bit brown along the edges…..absolute cheesy goodness!

One thing you will immediately notice about St. Louis Style pizza that sets it apart from other styles is the shape of the slice. The pizza is sliced into squares and is known in the popular midwestern pizza chain as the ‘square beyond compare’.

It’s all in the dough!

Really it is all in the dough. To get the Best Keto Pizza Supreme St. Louis style you have to have the signature thin cracker like pizza crust. This dough, often referred to as ‘fat-head’ dough is what makes this the best KETO pizza. I have added my favorite Italian seasoning to this dough to give it an extra kick. For the dough you will need:

These ingredients come together to form a dough that rolls out thin and bakes up to perfection. This dough is simple to come together using the microwave. Rolling out the dough to get that perfectly thin St. Louis style crust is easily done between parchment paper. Finally, pop it in the oven, giving it a quick pre-bake before adding the toppings.

4 different pictures, one that has the ingredients for keto fat head pizza dough, one that has the keto pizza dough shown in a ball, one that shows the keto fat head pizza dough rolled out into a st. louis style pizza without toppings and one that shows the best keto pizza-supreme st louis style with all the toppings ready to go into the oven for the blog keto on the rise

We can’t forget the toppings…….

I know I said the dough was the star of the show and yes…when talking keeping it keto it is, but we can’s forget about the toppings that make up this supreme St. Louis style pizza. Now, certainly you can use your favorite toppings (as long as their keto!), but I urge you to try the toppings in this recipe to truly have the experience of eating the BEST KETO PIZZA! By unanimous vote, we decided in our house these were the perfect mix of toppings for a supreme pizza.

And finally, I say pair this wonderful pizza with a fresh side salad or my Wilted Lettuce Salad with Hot Bacon Dressing and you have a complete keto meal and may never visit your local pizza parlor again. Check out my YouTube video where you can follow along as I show the step-by-step process of making the pizza dough, rolling out the crust and how to top a St. Louis style pizza!

Stay On the Rise,


The Best Keto Pizza-Supreme St. Louis Style

By Sara Serves: 4
Prep Time: 30 minutes Cooking Time: approx. 20 minutes Total Time: 50 minutes

Ooey, Gooey and loaded with toppings on a thin crust that is totally keto! I am sharing with you what I believe to be the best keto pizza. The Best Keto Pizza- Supreme St. Louis Style will have you screaming Mamma Mia!


  • For the pizza dough
  • 1 1/2 cups Mozzarella Cheese
  • 3/4 cup Almond Flour
  • 2 Tablespoons Cream Cheese
  • 1 Egg
  • 1 tablespoon Italian seasoning
  • For the pizza toppings
  • Tomato Sauce
  • Provel Cheese
  • Italian Sausage
  • Pepperoni
  • Mushrooms
  • Red Onion
  • Yellow Bell Pepper
  • Fresh or Dried Basil if you have it-or skip it!


Make the pizza crust


Preheat your oven to 425 degrees.


Melt the cream cheese and the mozzarella in the microwave for about 1 minute, stir together after 1 minute, if not completely melted then microwave in 10 second increments until melted.


To the melted cheeses, add in a beaten egg and the almond flour.


Let the it cool just slightly then mix together/knead together until smooth and resembles a ball of dough.


Between 2 sheets of parchment paper that have been lightly sprayed with non-stick spray, place the ball of dough and start flattening into a crust. I made mine into a rectangle size crust but you could also shape into a circle. Remember you want it to be thin!


Pierce the dough a few times with a fork so it cooks evenly and then put it in an oven at 425 degrees for 7-10 minutes.


You want the first bake to be golden brown in color, so time may vary depending on your oven.


After the 7-10 minute bake, add your toppings and continue cooking for 10 minutes or until your cheese is ooey, gooey and nice and melted.




  • 240 Calories
  • 5.5g Carbohydrates
  • 20g Fat
  • 2.5g Fiber
  • 12.5g Protein
  • 1.0g Sugar


*I prefer to shred my cheese straight from the block to avoid any additives but you can certainly use pre-shredded cheese. *I used a plain tomato sauce as it is less carbs than a pre-made jar of pizza sauce, I then added a sprinkling of dried basil from my lettuce and herb garden. *If you can't find the Provel Cheese (I'm using the Imo's brand) then I will cry for you! Seriously, if you can't find it then you could use an Italian Cheese Blend...but the Provel cheese is a game changer for true St. Louis Style Pizza. *This pizza is great re-heated, I say the crust just gets better! *The nutrition facts for this recipe are per serving and for the pizza dough only*


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