Meat Pizza Pepperoni Stack (Printer View)

Low-carb crustless pizza with savory beef base, melted mozzarella, pepperoni, and aromatic herbs baked to perfection.

# What you'll need:

→ Meat Base

01 - 1.1 lb ground beef (80/20 recommended)
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)

# Method:

01 - Set oven temperature to 400°F and line a baking tray or pizza pan with parchment paper.
02 - In a mixing bowl, blend ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper until just mixed; avoid overmixing.
03 - Press the beef mixture evenly on the prepared tray into a round, approximately ½ inch thick.
04 - Cook for 12 to 15 minutes until browned and most fat is rendered; blot excess grease with paper towels as necessary.
05 - Evenly spread pizza sauce onto cooked base, then layer shredded mozzarella and arrange pepperoni slices. Sprinkle with dried oregano.
06 - Return to oven and bake for an additional 8 to 10 minutes until cheese melts and bubbles.
07 - Broil for 1 to 2 minutes to achieve a golden cheese finish, if desired.
08 - Remove from oven, sprinkle chopped basil if using, let cool 3 to 5 minutes, then slice and serve.

# Expert Advice:

01 -
  • It tastes indulgently like pizza night without the bloated feeling that comes after a regular crust.
  • The beef base stays juicy and flavorful, holding onto all those savory toppings without falling apart.
  • You can have this on the table in under 45 minutes, and cleanup is refreshingly minimal.
02 -
  • Don't skip blotting the grease after the first bake—I once got impatient and ended up with an oily mess instead of that perfect cheese pull.
  • The thickness of your beef base matters; too thick and the center stays raw while the edges burn, too thin and it falls apart when you slice it.
03 -
  • If your mozzarella isn't melting into that gorgeous pull, you might have bought the pre-shredded kind with anti-caking agents; switch to a block and shred it yourself for a completely different result.
  • Let the cooked beef base cool for a minute before adding the sauce and cheese—a blazing hot base can make toppings slide around instead of staying put.
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