Pin it I stumbled on this recipe during a rainy Tuesday when the craving for pizza hit hard but the idea of dough felt like too much work. I had ground beef thawing and a pack of pepperoni in the fridge, and something just clicked. What started as a lazy experiment turned into one of those accidental wins that you end up making on repeat, especially when you want all the flavor without the carb crash.
The first time I served this to friends, they were skeptical. One of them picked up a slice, paused, then went back for three more without saying a word. By the end of the night, we were debating whether this counts as pizza or something better. It became our go-to for casual dinners when we wanted something hearty but didnt want to feel weighed down afterward.
Ingredients
- Ground beef: The 80/20 blend gives you enough fat to keep the base moist and flavorful without turning greasy. Leaner beef tends to dry out and crumble.
- Egg: This acts as the binder that holds the meat together while it bakes, so dont skip it or the base will fall apart when you slice.
- Parmesan cheese: Adds a salty, nutty depth that makes the beef taste more complex, almost like a seasoned crust.
- Garlic powder and onion powder: These bring savory warmth without the moisture that fresh garlic or onions would add, which keeps the base from getting soggy.
- Dried oregano: A little goes into the base and more on top. It ties the whole thing together and makes it smell like a pizzeria.
- Mozzarella cheese: Go for the shredded kind that melts smoothly. Fresh mozzarella releases too much water and can make the top layer wet.
- Pepperoni: Use the pre-sliced deli style. It curls up and crisps at the edges, adding texture and little pockets of spice.
- Pizza sauce: Look for a thick, sugar-free version if youre keeping it low carb. Thin sauce will slide off and pool at the edges.
- Fresh basil: Optional, but tearing a few leaves over the top right before serving makes it feel restaurant-quality.
Instructions
- Prep the oven and pan:
- Preheat to 200°C (400°F) and line your tray with parchment paper. This prevents sticking and makes cleanup almost effortless.
- Mix the meat base:
- Combine beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper in a bowl. Use your hands and mix gently until just combined. Overworking it makes the texture dense and tough.
- Shape the base:
- Press the mixture evenly onto the tray, aiming for about 1 cm thick. Keep the edges slightly thicker so they hold up under the toppings.
- First bake:
- Bake for 12 to 15 minutes until browned and the fat starts pooling. Blot the grease with paper towels and carefully drain if needed. This step is key for texture.
- Add toppings:
- Spread sauce over the beef, then layer mozzarella and pepperoni. Sprinkle oregano on top. The order matters because the cheese melts down and seals everything together.
- Final bake:
- Return to the oven for 8 to 10 minutes until the cheese is bubbly and starting to brown. If you want extra color, broil for a minute or two but watch it closely.
- Rest and serve:
- Let it cool for a few minutes before slicing. This helps the layers set so your slices hold together instead of sliding apart on the plate.
Pin it One evening, my nephew asked if we could make pizza together, and I pulled out this recipe. He was fascinated by the idea of meat as the base, kept poking it with a fork, and declared it magic when it actually worked. Now every time he visits, he asks for the meat pizza, and I love that this became his introduction to cooking something from scratch.
How to Customize Your Stack
This recipe is forgiving and welcomes whatever you have on hand. Ive added sliced red onions, bell peppers, and even jalapeños before the final bake, and they all worked beautifully. If youre not into pepperoni, crumbled sausage or sliced salami are great swaps. You can also mix in a handful of spinach or mushrooms for extra bulk without changing the texture. Just make sure any wet vegetables are patted dry first, or they'll release moisture and soften the base.
Storing and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. To reheat, I use the oven at 180°C (350°F) for about 10 minutes, which crisps everything back up. The microwave works in a pinch but the base gets a little soggy. If youre meal prepping, you can bake the beef layer ahead and store it separately, then add toppings and bake fresh when youre ready to eat.
What to Serve Alongside
This dish is rich and satisfying on its own, but a crisp green salad with a tangy vinaigrette cuts through the heaviness perfectly. Ive also served it with roasted broccoli or a simple cucumber and tomato salad dressed with olive oil and lemon. If youre feeding a crowd, garlic bread might seem redundant, but honestly, no one complains.
- A bold red wine like Chianti or Zinfandel pairs wonderfully and brings out the savory notes.
- For a lighter option, sparkling water with a squeeze of lime keeps things refreshing.
- If youre keeping it low carb all the way, skip the bread and double down on the salad.
Pin it This recipe taught me that comfort food doesnt have to be complicated or follow the rules. Sometimes the best meals come from trusting your instincts and working with what youve got.
Recipe FAQs
- → What type of meat is used for the base?
The base is made from 80/20 ground beef mixed with seasonings including garlic powder, onion powder, and oregano for depth of flavor.
- → Can I substitute the meat with another option?
Yes, ground turkey or chicken can be used as a lighter alternative without compromising texture.
- → How is the crustless base prepared?
Ground beef mixture is pressed into a flat round on parchment-lined tray, baked until firm and browned, then blotted to remove excess grease.
- → What cheeses are featured in this dish?
Shredded mozzarella tops the meat base, with Parmesan incorporated into the base for added richness.
- → Is this suitable for gluten-free diets?
Yes, this dish is naturally gluten-free, but checking pepperoni and sauce labels is recommended.
- → Are there suggestions for serving or additions?
Adding sliced red onions or bell peppers before the final bake enhances flavor. Pairing with a fresh green salad or robust red wine works well.