Save to Pinterest The first time I made this, I wasn't trying to reinvent pizza—I was just tired of crust. My partner had mentioned wanting something satisfying for dinner, and I had ground beef thawing on the counter. Instead of reaching for flour, I thought about what makes pizza actually crave-worthy: the savory meat, the melted cheese, that salty pepperoni snap. So I pressed the beef into a pan like a base, and two bakes later, we had something better than I expected. It's become the meal I make when I want pizza without the second-guessing.
I remember bringing this to a friend's place for a casual dinner, and watching everyone's faces when they realized there was no crust underneath. Someone said it was like eating the best part of a pizza without the filler, and honestly, that stuck with me. Now whenever someone mentions low-carb eating, this is what I suggest because it doesn't feel like compromise—it just feels like dinner.
Ingredients
- Ground beef (80/20 blend): The ratio matters more than you'd think—too lean and it tastes dry, too fatty and you're draining grease. This sweet spot keeps the base tender and flavorful without becoming a puddle.
- Egg: Acts as the quiet binder that holds everything together without adding weird flavors or texture.
- Parmesan cheese: A small amount does heavy lifting here, adding a salty, umami punch that makes the beef taste more intentional.
- Garlic and onion powder: Fresh versions would burn at this temperature, so the dried powders give you that savory depth without any bitter edges.
- Oregano: Use it in the base and sprinkle it again on top—dried oregano gets more fragrant when toasted, and you want that aroma building through two bakes.
- Mozzarella cheese: Shredded, not fresh, because you need it to melt into those bubbly pockets and get slightly golden at the edges.
- Pepperoni: Buy the thicker slices if you can find them—they hold their shape better and don't disappear into the cheese.
- Pizza sauce: A good one makes all the difference; check the label if you're being strict about carbs because some brands sneak in sugar.
Instructions
- Build your base:
- Mix the beef with the egg, Parmesan, and all the seasonings until everything is just combined—treat it like you're being gentle with the meat, because overworking it makes the finished base tough and dense. Press it onto parchment paper in an even layer, aiming for about the thickness of your thumb.
- First bake:
- Slide it into a 200°C oven for 12 to 15 minutes, watching for browning around the edges and checking that the center is no longer pink. You'll see fat pooling at the edges—that's normal, and you can blot it away with paper towels for a less greasy finish.
- Layer your toppings:
- Spread the pizza sauce like you're frosting a cake, keeping it thin and even. Top with mozzarella first, then arrange your pepperoni in overlapping circles so every slice gets some.
- Final bake:
- Back in the oven for 8 to 10 minutes, until the cheese is melted and bubbling at the edges—you'll see the oregano specks browning, and that's your signal that everything is warm through. If you want extra color and crispness, run it under the broiler for a minute or two, but watch it closely because cheese can go from golden to burnt faster than you'd think.
- Rest and serve:
- Let it cool for a few minutes so the cheese sets slightly and the flavors settle. This makes slicing cleaner and keeps the toppings from sliding around on your plate.
Save to Pinterest There's a moment when you pull this out of the oven the second time and the house smells like a pizza place, except you made it yourself in 40 minutes. That smell—the oregano, the beef, the melted cheese with just a hint of char—somehow makes a simple weeknight feel special. It's the kind of thing that reminds you that good food doesn't need to be complicated.
Getting the Texture Right
The beef base is the foundation of this whole thing, and the texture matters. Press it evenly so it cooks at the same rate everywhere—thin spots will crisp up and brown while thick ones are still soft. The first bake renders the fat, which is actually your friend because it gives the meat a slight crust and keeps it from tasting steamed. That moment when you pull it out and see the edges curling up slightly, that's when you know the base is set and ready for toppings.
Making It Your Own
This recipe is solid as written, but it's also a template. If you like more vegetables, thin-sliced bell peppers or red onions go right under the cheese and won't make things watery. Some people add a sprinkle of red pepper flakes for heat, or swap in Italian sausage for half the ground beef if they want something richer. The beauty of this approach is that you can think of it as a flatbread rather than a pizza, which gives you permission to experiment without feeling like you're messing with a classic recipe.
Timing and Serving
The whole thing comes together in about 40 minutes, with most of that being oven time where you can step away. Pair it with a simple green salad to balance the richness, or serve it alongside roasted vegetables if you want something more filling. It slices cleanly if you use a sharp knife and wait those few minutes for cooling.
- If you're meal-prepping, this keeps well in the fridge for three days and reheats beautifully in a 180°C oven for about 5 minutes.
- Leftovers are honestly better than fresh because the flavors have time to settle and meld together.
- Cut it into squares or wedges depending on your mood—both work perfectly.
Save to Pinterest This is one of those recipes that feels indulgent but doesn't ask for much in return. Make it once and you'll find yourself coming back to it regularly.
Common Recipe Questions
- → What type of meat works best for the base?
Ground beef with an 80/20 fat ratio creates a juicy and sturdy base that crisps nicely without drying out.
- → Can I use other cheeses besides mozzarella?
Mozzarella gives a melty, gooey texture, but provolone or a blend of Italian cheeses can be good alternatives.
- → How do I prevent the meat base from being greasy?
Blot excess rendered fat with paper towels after the initial bake to keep the base firm and less oily.
- → Is it necessary to pre-bake the meat base?
Pre-baking ensures the base is cooked through and forms a solid crust before adding toppings, preventing sogginess.
- → Can I add vegetables to the topping?
Yes, adding sliced red onions or bell peppers before the final bake adds flavor and texture.
- → What herbs complement this dish well?
Dried oregano and fresh basil provide aromatic depth and a classic flavor profile often found in Italian-American dishes.