Ground Beef Pizza Base (Printable Version)

A creative twist using seasoned ground beef formed into a crispy, savory crust topped with cheese and pepperoni.

# What You'll Need:

→ Beef Pizza Base

01 - 1.1 lb lean ground beef
02 - 1 large egg
03 - 2 tbsp grated Parmesan cheese
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp dried oregano
07 - 1 tsp dried basil
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ Toppings

10 - 1 cup shredded mozzarella cheese
11 - 2 oz sliced pepperoni
12 - ½ cup pizza sauce (sugar-free if low carb)
13 - Fresh basil leaves (optional)

# Steps to Follow:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix ground beef, egg, Parmesan, garlic powder, onion powder, oregano, basil, salt, and black pepper until just combined without overworking.
03 - Transfer the mixture onto the prepared baking sheet and shape into a 12-inch round about ½ inch thick, creating a slight edge to hold toppings.
04 - Bake the beef base for 12 to 15 minutes until browned and firm. Remove and carefully drain excess fat.
05 - Evenly spread pizza sauce over the crust, sprinkle with mozzarella, then layer pepperoni slices on top.
06 - Return to oven and bake for 8 to 10 minutes until cheese melts and bubbles.
07 - Allow to rest for 2 to 3 minutes, slice, garnish with fresh basil as desired, and serve.

# Additional Tips::

01 -
  • It's a satisfying solution for anyone dodging carbs or gluten without sacrificing that pizza satisfaction.
  • The beef base gets insanely crispy on the edges while staying juicy inside, making it impossible to stop eating.
  • You can make it in under an hour, which means pizza night doesn't require advance planning or stress.
02 -
  • Draining the fat after the first bake is non-negotiable; skip this step and your base becomes soggy instead of staying crispy.
  • Don't skip the parchment paper or you'll spend 15 minutes scraping beef off your baking sheet and cursing yourself.
03 -
  • Pat the beef mixture very firmly onto the baking sheet; loose beef creates air pockets that collapse into soggy spots.
  • For the crispiest edges, use a sheet pan with sides rather than a flat baking sheet, so the fat stays contained and renders properly.
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