Meat Pizza Pepperoni Stack (Print)

Crustless pizza featuring a seasoned ground beef base topped with mozzarella, pepperoni, and herbs baked to perfection.

# Ingredients:

→ Meat Base

01 - 1.1 lbs ground beef (80/20 fat ratio recommended)
02 - 1 large egg
03 - 2 tablespoons grated Parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried oregano
07 - ½ teaspoon salt
08 - ½ teaspoon black pepper

→ Toppings

09 - 7 oz shredded mozzarella cheese
10 - 3.5 oz sliced pepperoni
11 - ½ cup pizza sauce (sugar-free for low carb)
12 - ½ teaspoon dried oregano
13 - 1 tablespoon chopped fresh basil (optional)

# Instructions:

01 - Preheat the oven to 400°F. Line a baking tray or pizza pan with parchment paper.
02 - In a mixing bowl, combine ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper. Mix until just combined without overworking.
03 - Press the meat mixture evenly onto the prepared tray, forming a round base approximately ½ inch thick.
04 - Bake for 12 to 15 minutes until browned and most fat has rendered. Blot excess grease with paper towels and drain as necessary.
05 - Spread pizza sauce evenly over the cooked beef base. Sprinkle shredded mozzarella cheese and arrange pepperoni slices on top. Sprinkle with dried oregano.
06 - Return to the oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
07 - Broil for 1 to 2 minutes for a golden cheese finish, if desired.
08 - Remove from oven, sprinkle with chopped basil if using, allow to cool for 3 to 5 minutes, then slice and serve.

# Pro Tips:

01 -
  • It tastes like real pizza but fits into your low-carb life without any compromise.
  • The whole thing comes together faster than delivery would arrive, and your kitchen smells like an Italian pizzeria.
  • You get that perfect combination of crispy edges, melted cheese, and spicy pepperoni in every bite.
02 -
  • Don't skip draining the meat after the first bake; grease pools turn your pizza soggy instead of crispy.
  • The 80/20 beef ratio is actually important because too-lean meat tastes bland and too-fatty meat never cooks through properly.
  • Fresh oregano on top after baking is nice, but oregano baked on top from the start turns bitter and dusty.
03 -
  • Press the beef mixture into the pan as evenly as you can so it bakes uniformly; thick spots will still be raw while thin edges overcook.
  • Use a meat thermometer if you're nervous about doneness; the beef base should hit 160°F in the thickest spot before you add toppings.
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