Pin The first time I made this was on a random Tuesday when I'd sworn off bread but couldn't shake the pizza craving. I stood in my kitchen staring at ground beef, wondering if I could actually pull off something that felt indulgent without the guilt. Twenty-five minutes later, I pulled out something golden and bubbling that tasted like the best decision I'd made all week. It's become my go-to when I want that savory, cheesy, pepperoni-loaded satisfaction without any apologies.
I made this for my friend who'd just started keto, and I'll never forget her face when she realized it was actually good. She kept asking what the secret was, expecting some complicated technique, but honestly it was just ground beef, cheese, and the kind of honest flavors that don't need a crust to shine. That meal turned into a weekly thing, and now she makes it better than I do.
Ingredients
- Ground beef (500g): The 80/20 blend is your sweet spot because the fat renders out and keeps everything moist and flavorful; leaner beef will taste dry, fattier beef gets greasy.
- Large egg: This binds everything together so your beef base holds its shape instead of falling apart when you layer the toppings.
- Parmesan cheese (2 tbsp grated): It adds umami depth and helps the meat brown beautifully in the oven.
- Garlic powder and onion powder (1 tsp each): These concentrated seasonings distribute evenly through the meat base, unlike fresh versions that can clump.
- Dried oregano (1 tsp for base, ½ tsp for topping): The signature flavor that makes this taste like pizza; fresh oregano gets bitter when baked, so dried is non-negotiable here.
- Salt and black pepper (½ tsp each): Taste as you go because the Parmesan and pepperoni already add saltiness.
- Shredded mozzarella (200g): Use whole milk mozzarella if you can; it melts into those gorgeous strings, while part-skim often turns waxy.
- Sliced pepperoni (100g): The good quality stuff with actual spice makes the difference; generic pepperoni tastes like seasoned rubber.
- Pizza sauce (½ cup): Sugar-free versions keep the carb count down, but regular sauce works fine if that's what you have on hand.
- Fresh basil (optional): A handful at the end brightens everything up and reminds you this started as simple ingredients.
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line your baking tray with parchment paper so the whole thing lifts off cleanly later.
- Build your beef base:
- Combine the ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper in a bowl, mixing just until everything comes together. Overworking it makes the meat tough and dense, so stop the moment you can't see any white streaks.
- Shape and partially cook:
- Press the beef mixture evenly onto the prepared tray into a round about 1 cm thick, like you're forming a flat burger. Bake for 12-15 minutes until it's browned on top and you can see the fat starting to pool around the edges.
- Drain and layer:
- Remove from the oven and carefully blot the excess grease with paper towels, tilting the tray to let fat drain off. This step keeps your pizza from being heavy, though a little fat left behind is actually good for flavor.
- Top and finish:
- Spread the pizza sauce evenly over the beef, then scatter the mozzarella across, and finally arrange your pepperoni slices. Sprinkle with a final ½ tsp of dried oregano, then return to the oven for 8-10 minutes until the cheese is bubbling and starting to brown at the edges.
- Optional broil for golden cheese:
- If you want darker, crispier edges on the cheese, slide it under the broiler for 1-2 minutes, but watch it closely because it can burn fast.
- Rest and serve:
- Let it cool for 3-5 minutes so everything sets, sprinkle with fresh basil if using, then slice and serve while everything is still hot.
Pin There's something deeply satisfying about pulling this out of the oven and seeing the cheese bubbling at the edges while the pepperoni curls up and gets a little crispy. It feels like you've accomplished something real in your kitchen, and it tastes like you spent way more effort than you actually did.
Why This Works as a Crustless Pizza
The beef becomes your crust, and it's actually better than dough because it's rich, savory, and substantial all on its own. You get the textural contrast of crispy edges and tender center without any of the carb load. The whole thing feels indulgent because it is, but in an honest way that doesn't leave you feeling sluggish afterward.
How to Make It Your Own
Once you nail the basic version, the fun starts. I've added sliced red onions and bell peppers before the final bake, which gives you fresh crunch under all that cheese. Some weeks I'll mix in Italian sausage with the beef for extra depth, or swap the pepperoni for anchovies if I'm feeling bold. The base is forgiving enough to handle whatever sounds good to you.
Perfect Pairings and Storage
Serve this with a simple green salad dressed in olive oil and lemon juice to cut through the richness, or just eat it straight from the pan like I do on nights when I'm too hungry to care about plating. A robust red wine like Chianti or Zinfandel pairs beautifully if you're making it for guests. Leftover slices reheat brilliantly in a 350°F oven for about 10 minutes, and honestly sometimes they're even better the next day when all the flavors have had time to settle.
- Store covered in the fridge for up to 3 days and reheat low and slow so the cheese doesn't toughen.
- You can also freeze cooled slices between parchment paper for up to a month.
- Serve it warm, never cold straight from the fridge, because temperature matters for how good it tastes.
Pin This pizza has become my answer to Friday night cravings and the kind of meal that makes you feel like you've done something good for yourself. It's real food that happens to be low-carb, which is the only way I know how to eat these days.
Recipe Q&A
- → Can I use other meats instead of ground beef?
Yes, ground turkey or chicken can be substituted for a lighter alternative while maintaining the dish's texture and flavor.
- → How do I prevent the meat base from becoming too greasy?
Bake the meat base until browned and blot excess grease with paper towels to reduce fat before adding toppings.
- → Is it possible to add vegetables to this dish?
Sliced red onions or bell peppers can be added before the final baking step to incorporate extra flavor and texture.
- → What temperature should I bake the dish at?
Preheat the oven to 200°C (400°F) and bake the meat base first, then add toppings and return to the oven for melting and browning.
- → Can I make this dish suitable for a gluten-free diet?
Yes, this option uses no traditional dough, making it naturally gluten-free. Always check ingredient labels for any hidden gluten sources.