Save I discovered this crustless pizza while experimenting in my kitchen on a lazy Sunday afternoon, trying to satisfy a pizza craving without the carb-heavy crust. The moment I pressed that seasoned beef mixture into the pan and watched it brown, I realized I was onto something special—a dish that tastes indulgent but feels lighter on the plate. My partner took one bite and immediately asked if I could make it again the following week, which is always the true test of a recipe.
The first time I served this to friends who were skeptical about low-carb cooking, I watched their expressions shift from doubt to genuine delight as they realized they weren't missing the crust at all. One of them even asked for the recipe before leaving, which meant far more to me than any compliment about traditional pizza ever could.
Ingredients
- Ground beef (80/20 ratio): The fat content keeps the base tender and juicy; leaner meat tends to dry out and separate during baking.
- Large egg: Acts as a binder that holds everything together without flour, a trick I learned from meatball-making.
- Grated Parmesan cheese: Adds umami depth to the beef layer itself, not just the toppings.
- Garlic powder, onion powder, and dried oregano: These create the foundation of pizza flavor in the beef, so don't skip them or reduce them.
- Shredded mozzarella cheese: Use whole milk mozzarella if you can; it melts more luxuriously than low-moisture varieties.
- Sliced pepperoni: The edges curl up and crisp beautifully when cooked atop melted cheese, creating little pools of flavor.
- Pizza sauce: A good quality sauce matters here since there's no crust to provide textural contrast.
Instructions
- Prepare and preheat:
- Set your oven to 200°C (400°F) and line a baking tray with parchment paper. This prevents the beef from sticking and makes cleanup effortless.
- Mix the beef base:
- Combine the ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper in a bowl. Stir gently until just incorporated—overworking the mixture makes it dense and tough. You want it to feel like a loose meatball mixture, not a dense paste.
- Form and first bake:
- Press the mixture evenly onto your prepared tray, aiming for about 1 cm thickness. Bake for 12 to 15 minutes until the beef is browned and most of the fat has rendered out. You'll know it's ready when it looks like a cooked burger patty.
- Drain and sauce:
- Carefully remove the tray from the oven and blot away excess grease with paper towels—this step prevents a greasy finished pizza. Spread pizza sauce evenly over the beef, staying about half an inch from the edges to avoid overflow.
- Stack the toppings:
- Layer the shredded mozzarella over the sauce, then arrange pepperoni slices in whatever pattern appeals to you. Sprinkle dried oregano over everything for an extra flavor boost.
- Final bake:
- Return to the oven for 8 to 10 minutes until the cheese is melted and bubbly. If you like extra golden, crispy cheese, broil for 1 to 2 minutes at the end, but watch it closely to avoid burning.
- Rest and serve:
- Remove from the oven and let it sit for 3 to 5 minutes before slicing. This cooling time helps everything set slightly and makes it easier to cut clean pieces.
Save There's something unexpectedly comforting about a dish that tastes like pure indulgence but aligns with how you actually want to eat. This pizza became my go-to when I needed something that felt special but didn't require complicated planning or hours in the kitchen.
Why This Works as a Low-Carb Meal
The beauty of a crustless pizza is that it strips away the carb-heavy component while keeping everything that makes pizza addictive—melted cheese, savory meat, and bold seasonings. The beef base provides protein and satisfying texture that makes you feel like you've eaten something substantial, not something healthy. If you're new to low-carb cooking, this is one of those recipes that proves you're not sacrificing flavor, just rethinking structure.
Customization Ideas That Actually Work
Once you master the basic version, you start seeing endless possibilities. I've added sliced red onions and roasted bell peppers between the sauce and cheese layer, brushed the beef edges with garlic butter before baking, and even mixed Italian sausage in with the ground beef for a deeper flavor. The recipe is sturdy enough to handle experimentation, so don't be afraid to make it your own. Each variation I've tried has felt like discovering a new favorite.
- Swap ground turkey or chicken for a lighter option without changing the technique at all.
- Add finely diced vegetables like mushrooms or spinach directly into the beef mixture before forming the base.
- Top with fresh basil after baking for a bright, summery finish that cuts through the richness.
Serving Suggestions and Wine Pairings
A crisp green salad or simple arugula tossed with lemon vinaigrette cuts beautifully through the richness of the melted cheese and meat. If you're opening wine, reach for something bold like Chianti or Zinfandel—the tannins and acidity stand up well to the savory, umami-heavy flavors. I've also served this with roasted vegetables on the side, which makes the meal feel more restaurant-quality without adding real complexity.
Save This recipe quietly became one of my most-made dishes, not because it's trendy or complicated, but because it delivers exactly what it promises every single time. Sometimes the best kitchen discoveries are the simple ones.
Recipe FAQs
- → What is the best ground beef ratio to use?
Using an 80/20 ground beef balance offers the right fat content to keep the base moist and flavorful without excess grease.
- → Can I use other cheeses in place of mozzarella?
Yes, provolone or a mild cheddar can be good substitutes, though mozzarella provides the best melt and stretch.
- → How can I make the meat base crispier?
Baking the base longer at a moderate temperature and blotting excess grease helps achieve a firmer, crispier texture.
- → Is it possible to customize the toppings?
Absolutely. Add sliced red onions or bell peppers before the final bake to introduce extra flavor and texture.
- → What beverages pair well with this dish?
A robust red wine like Chianti or Zinfandel enhances the savory and spicy notes nicely.