Save I discovered this beef-based pizza almost by accident one weeknight when I was craving pizza but had no flour in the pantry. Staring at ground beef, eggs, and a block of mozzarella, I decided to build a crust from scratch without any grain at all. That first bite—crispy, savory, loaded with pepperoni—turned into something my family asked for constantly.
The real magic happened when I made this for my brother, who'd gone low-carb a few months before. He was skeptical until that first slice, then he went quiet for a moment and said, 'This is actually better than regular pizza.' Watching his face change told me I'd stumbled onto something real.
Ingredients
- Ground beef (500 g): Choose 80/20 if you can—the fat ratio keeps the base moist and flavorful without being greasy, and the ratio matters more than you'd think.
- Large egg: This is your binder, holding everything together so the crust doesn't fall apart when you slice it.
- Grated Parmesan cheese (2 tbsp): It adds a sharp, salty depth that regular mozzarella can't quite reach on its own.
- Garlic powder and onion powder (1 tsp each): These dried seasonings distribute evenly through the meat base and give you savory notes in every corner.
- Dried oregano (1 tsp for base, plus ½ tsp for topping): It's the herb that makes people taste 'pizza' even before they know why.
- Salt and black pepper (½ tsp each): Taste the raw mixture before baking—it should taste slightly salty, since the flavors calm down as it cooks.
- Shredded mozzarella (200 g): Fresh or low-moisture works here; the key is not using pre-shredded bagged cheese if you can help it, as the anti-caking agents can make it clumpy.
- Sliced pepperoni (100 g): Don't skip this—it renders its oils into the cheese, making everything taste more intentional.
- Pizza sauce (½ cup): Go sugar-free if you're watching carbs, but honestly, a good quality sauce is worth seeking out because it's the only thing that touches every bite.
- Fresh basil (optional): Add it only at the very end, after cooling slightly, so it stays bright green and herbaceous.
Instructions
- Heat your oven and prepare:
- Preheat to 200°C (400°F) and line your tray with parchment paper. This small step saves you a massive cleanup and prevents sticking.
- Mix your meat base:
- Combine ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper in a bowl. Mix gently with your hands until everything is just combined—overmixing makes the texture tough and dense, like a meatball instead of a crust.
- Form and bake the base:
- Press the mixture onto your prepared tray into a round shape about 1 cm thick. Bake for 12–15 minutes until the edges are golden brown and the surface has color. You'll see fat pooling around the edges—that's exactly what you want, because it means flavor is rendering out.
- Drain and blot:
- Let it cool just long enough to touch, then carefully blot away excess fat with paper towels. You want some fat to stay (it's flavor), but draining keeps it from getting greasy.
- Layer your toppings:
- Spread pizza sauce evenly across the beef base, then add mozzarella in an even layer. Arrange pepperoni slices on top, overlapping slightly, and sprinkle with oregano. The pepperoni should cover most of the surface so the cheese doesn't dry out.
- Finish baking:
- Return to the oven for 8–10 minutes until the cheese is fully melted and bubbling at the edges. If you want extra browning, broil for 1–2 minutes, but watch closely—broilers go from golden to burnt in seconds.
- Rest and serve:
- Let it cool for 3–5 minutes so the cheese sets slightly and won't slide off your slice. Sprinkle fresh basil on top if using, slice with a sharp knife, and serve immediately.
Save One morning, my niece came into the kitchen and caught me making this again. She was seven, skeptical about beef pizza, and absolutely certain she wouldn't like it. She ate two slices in silence, then asked if I could make it every time she visited. It became our thing after that.
Why This Works for Low-Carb Living
This recipe completely sidesteps the grain-free bread struggle. Instead of trying to make something taste like wheat when it isn't, it leans into what beef and cheese naturally do together—create something savory and satisfying that fills you up. The crispy edges and chewy center mimic pizza texture in a way that doesn't feel like a compromise. I stopped thinking of it as a substitution and started thinking of it as its own thing entirely.
Timing and Make-Ahead Options
You can prepare the meat mixture the night before, cover it, and keep it in the fridge—just add a couple of minutes to the baking time if you're starting from cold. Some people form the base, bake it, cool it, wrap it, and freeze it, then thaw it and add toppings when ready. I usually make the whole thing fresh because once it's assembled, I want to eat it while the cheese is still hot and the pepperoni is still crispy.
Customization Without Overthinking
This is the kind of recipe where small additions feel natural. Some mornings I'll add sliced red onion or bell pepper before the final bake, or swap in hot pepperoni for regular, or top with crumbled sausage instead of pepperoni. The beef base is forgiving enough that it carries whatever you want to pile on top. The core stays the same, but it never feels repetitive.
- Try adding spinach or mushrooms after the base cooks but before the cheese, so they release moisture without making everything soggy.
- A sprinkle of red pepper flakes before baking gives it heat that builds as you eat.
- If you love cheese, don't hold back—extra mozzarella never ruined anyone's dinner.
Save This pizza became more than a meal—it's a way I learned to cook for people who have different needs and still make them feel like they're eating something special, not something sacrificed. That matters more than I expected it to.
Recipe FAQs
- → What makes this crustless pizza low-carb?
The crust is made from a seasoned ground beef base rather than traditional dough, significantly reducing carbohydrates.
- → Can I substitute the beef with other meats?
Yes, ground turkey or chicken work well as leaner alternatives without compromising flavor.
- → How do I prevent the meat base from being greasy?
Bake the meat base until browned and blot excess fat using paper towels before adding toppings.
- → Is it necessary to use fresh basil?
Fresh basil is optional but adds a bright, herbal note complementary to the rich toppings.
- → What is the best way to melt the cheese evenly?
Bake the assembled pizza until the mozzarella is bubbly and golden; broiling briefly can enhance browning.