Ground Beef Pizza Base (Print Version)

Protein-packed beef crust topped with mozzarella and pepperoni, baked until crispy and golden.

# What You'll Need:

→ Beef Pizza Base

01 - 1.1 lb lean ground beef
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 - 1 tsp dried basil
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ Toppings

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

# How-To Steps:

01 - Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - In a large bowl, gently combine ground beef, egg, Parmesan, garlic powder, onion powder, oregano, basil, salt, and black pepper without overmixing.
03 - Transfer the mixture onto the prepared baking sheet and shape into a 12-inch round crust approximately ½ inch thick, creating a slight lip around the edge.
04 - Bake the crust for 12 to 15 minutes until browned and set. Remove from oven and carefully drain excess fat.
05 - Spread pizza sauce evenly over the crust, then sprinkle with mozzarella and arrange pepperoni slices on top.
06 - Return to oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
07 - Allow to rest for 2 to 3 minutes before slicing. Garnish with fresh basil leaves if desired and serve.

# Expert Advice:

01 -
  • It tastes like real pizza but actually fits your macros, which feels like a small miracle.
  • You can have this on the table in 40 minutes, making weeknight dinners feel way less stressful.
  • Once you nail the beef crust, you'll start experimenting with toppings and finding your own favorite combinations.
02 -
  • Draining the fat after the first bake is non-negotiable; skip it and your crust becomes soggy and slides around.
  • Don't overload your toppings or the base will get weighed down; less is actually more here.
03 -
  • Press the beef mixture firmly but gently; you want density for structure, not toughness.
  • Keep your oven temperature steady and don't open the door obsessively; trust the timing and let the crust develop its color undisturbed.
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