Meat Pizza Pepperoni Stack (Print Version)

Crustless meat pizza with ground beef, gooey mozzarella, spicy pepperoni, and aromatic herbs baked to perfection.

# What You'll Need:

→ Meat Base

01 - 1.1 lb ground beef (80/20 lean-to-fat ratio recommended)
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 oz shredded mozzarella cheese
10 - 3.5 oz sliced pepperoni
11 - ½ cup pizza sauce (sugar-free if adhering to low carb)
12 - ½ teaspoon dried oregano
13 - 1 tablespoon chopped fresh basil (optional)

# How-To Steps:

01 - Set oven to 400°F and line a baking tray or pizza pan with parchment paper.
02 - Mix ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper in a bowl until just combined, avoiding overmixing.
03 - Press mixture evenly onto prepared tray, shaping a ½-inch thick round base.
04 - Cook in oven for 12 to 15 minutes until browned and fat is mostly rendered; blot excess grease with paper towels if necessary.
05 - Spread pizza sauce evenly over baked beef base, then top with shredded mozzarella and arrange pepperoni slices. Sprinkle with dried oregano.
06 - Return to oven and bake for 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, garnish with fresh basil if using, let rest 3 to 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • It tastes like real pizza but won't derail you if you're watching carbs.
  • The beef base gets crispy on the edges while staying juicy inside, something I've never achieved with store-bought crusts.
  • It comes together in forty minutes, making it perfect for a weeknight when you want something that feels special.
02 -
  • Don't skip draining the rendered fat; it's the difference between pizza and a greasy disappointment.
  • Use parchment paper, not aluminum foil—foil sticks to the meat crust and creates frustration.
  • Your oven temperature matters more than you'd think; too cool and the base won't brown properly, too hot and the cheese blackens before the beef cooks through.
03 -
  • Keep a meat thermometer handy—the beef base should reach 70°C (160°F) internally for food safety.
  • If mozzarella isn't melting evenly, your oven likely has hot spots; rotate the pan halfway through baking.
  • Make extra meat mixture and freeze patties before baking—you can go straight from freezer to oven, adding a few minutes to the initial bake time.
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