Meat Pizza Pepperoni Stack (Printable Version)

Crustless meat base topped with mozzarella, pepperoni, and oregano baked to perfection in under 40 mins.

# Ingredient List:

→ Meat Base

01 - 1.1 lb ground beef (80/20 lean-to-fat ratio)
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 - ½ tsp salt
08 - ½ tsp black pepper

→ Toppings

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

# Directions:

01 - Heat oven to 400°F. Line a baking tray or pizza pan with parchment paper.
02 - In a bowl, combine ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and black pepper. Stir until just incorporated without overmixing.
03 - Press the beef mixture evenly onto the prepared tray into a ½-inch thick round base. Bake for 12 to 15 minutes until browned and fat is rendered. Blot excess grease with paper towels if necessary.
04 - Spread pizza sauce uniformly over the cooked beef base. Layer with shredded mozzarella, then arrange pepperoni slices. Sprinkle with dried oregano.
05 - Return to oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
06 - Broil for 1 to 2 minutes to achieve a golden cheese crust, if desired.
07 - Remove from oven, garnish with fresh basil if using, allow to cool 3 to 5 minutes, then slice and serve.

# Expert Tips:

01 -
  • It delivers that deep pizza satisfaction without any dough rolling or waiting for yeast to rise.
  • The beef base soaks up the sauce and gets crispy at the edges, almost like a savory crust with built-in flavor.
  • Everything comes together in under an hour, and cleanup is surprisingly painless.
02 -
  • Do not skip blotting the grease after the first bake. I learned this the hard way when the toppings slid off in a puddle of fat.
  • Pressing the meat too thin makes it dry and crumbly. Aim for that half-inch thickness so it stays tender inside while the edges crisp up.
03 -
  • Use parchment paper, not foil. The meat sticks to foil and tears when you try to lift it, ruining your base.
  • If the cheese starts browning too fast, tent the tray with foil for the last few minutes of baking.
  • Let the pizza rest before slicing. Cutting too soon makes the layers slide apart and you lose that clean slice.
Go Back