Meat Pizza Pepperoni Stack (Printable)

A crustless meat base topped with melted mozzarella, spicy pepperoni, and fragrant oregano, baked until bubbly.

# What You Need:

→ Meat Base

01 - 1.1 lb ground beef (80/20 fat content)
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 - ½ teaspoon salt
08 - ½ teaspoon black pepper

→ Toppings

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

# Steps:

01 - Set the oven temperature to 400°F and prepare a baking tray or pizza pan lined with parchment paper.
02 - In a mixing bowl, blend ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper until just incorporated; avoid overmixing.
03 - Press the meat mixture evenly onto the prepared tray into a round shape approximately ½ inch thick.
04 - Cook in the oven for 12 to 15 minutes until browned and fat has mostly rendered; carefully blot excess grease with paper towels as needed.
05 - Spread pizza sauce over the cooked meat base, sprinkle shredded mozzarella evenly, arrange pepperoni slices on top, and dust with dried oregano.
06 - Return to oven and bake for 8 to 10 minutes until cheese has melted and become bubbly.
07 - Broil for 1 to 2 minutes to achieve a golden, crispy cheese topping if desired.
08 - Remove from oven, sprinkle with fresh basil if using, let rest for 3 to 5 minutes, then slice and serve.

# Expert Tips:

01 -
  • It delivers genuine pizza satisfaction without the guilt of a heavy crust.
  • The beef base stays juicy and flavorful, never dry like some low-carb alternatives.
  • Everything comes together in one pan with minimal cleanup after dinner.
  • It's flexible enough to customize with whatever toppings you have on hand.
02 -
  • Draining the rendered fat after the first bake is non-negotiable—it's the difference between a crispy, pizza-like texture and a greasy mess.
  • Don't skip the initial seasoning in the beef layer; it's your only chance to build flavor into the base itself, and it makes an enormous difference.
  • Room-temperature ingredients mix more evenly, so take your ground beef and egg out of the fridge 10 minutes before you start.
03 -
  • Make two pizzas at once and refrigerate one unbaked; you can pop it in the oven anytime you want a quick dinner.
  • If your oven runs hot, cover the edges of the beef base with foil during the first bake to prevent burning while the center catches up.
  • Invest in an instant-read thermometer—the beef base is perfectly cooked at 65°C (150°F) internal temperature.
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