Ground Beef Pizza Base (Printable)

Protein-packed beef base topped with mozzarella and pepperoni for a flavorful, low-carb main dish.

# What You Need:

→ Beef Pizza Base

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

→ Toppings

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

# Steps:

01 - Preheat oven to 425°F. 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 pepper until just combined. Avoid overmixing.
03 - Transfer the mixture to the baking sheet and shape into a 12-inch round about ½ inch thick, creating a slight lip to hold toppings.
04 - Bake for 12 to 15 minutes until browned and set. Remove and drain excess fat carefully.
05 - Spread pizza sauce evenly over the beef base. Sprinkle with mozzarella, then layer pepperoni slices on top.
06 - Return to oven and bake 8 to 10 minutes until cheese melts and bubbles.
07 - Let rest 2 to 3 minutes, slice, garnish with basil if desired, and serve immediately.

# Expert Tips:

01 -
  • It's legitimately crispy on the edges while staying tender inside, no rubbery texture or disappointing mouthfeel.
  • You get actual pizza satisfaction without the afternoon energy slump that comes from heavy dough.
  • It's ready in 40 minutes flat, which means weeknight dinner stress just vanishes.
02 -
  • Draining that fat between baking steps is non-negotiable; it's the difference between pizza and a greasy mess.
  • Don't overwork the beef mixture, even though you want everything mixed. A gentle hand gives you a tender crust instead of a tough one.
03 -
  • If your oven runs hot, start checking at 10 minutes for the initial bake so you don't end up with a burnt bottom and raw middle.
  • Save the fat you drain off; it's liquid gold for cooking vegetables or frying eggs the next day, and it's way too good to waste.
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