Meat Pizza Pepperoni Stack (Printable Version)

A low-carb crustless pizza featuring ground beef, mozzarella, pepperoni, and oregano baked for a hearty meal.

# What You Need:

→ Meat Base

01 - 1.1 lb ground beef (80/20 recommended)
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 - ½ tsp salt
08 - ½ tsp black pepper

→ Toppings

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

# Step-by-Step Directions:

01 - Preheat oven to 400°F and line a baking tray or pizza pan with parchment paper.
02 - In a mixing bowl, gently combine ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper until just mixed; avoid overworking.
03 - Press beef mixture evenly onto the prepared tray forming a ½-inch thick round base. Bake for 12 to 15 minutes until browned and fat rendered; blot excess grease with paper towels if necessary.
04 - Spread pizza sauce evenly over the baked meat base. Top with shredded mozzarella, arrange pepperoni slices, and sprinkle dried oregano.
05 - Return to oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
06 - Broil for 1 to 2 minutes to achieve a golden cheese crust if desired.
07 - Remove from oven, sprinkle with fresh basil if using, let rest for 3 to 5 minutes, then slice and serve.

# Expert Advice:

01 -
  • It delivers everything pizza promises without the carbs or gluten, so you get the comfort without the crash.
  • The meat base gets wonderfully crispy on the edges while staying tender inside, giving you texture in every bite.
  • Ready in under an hour from start to table, perfect for weeknights when you want something impressive but don't have hours to spend.
02 -
  • Don't skip the draining step—I learned this the hard way by ending up with a greasy, soggy base that tasted heavy.
  • The meat base needs to be cooked before adding toppings, or the cheese will finish baking before the beef is properly browned.
  • If your pepperoni slices are very large, cutting them in half makes them distribute better and cook more evenly.
03 -
  • Let the cooked beef base cool for just a minute before draining so you don't burn your hands, but drain while it's still warm enough for the fat to pour easily.
  • Use a sharp knife and a gentle sawing motion when slicing, so you don't compress the cheese and toppings into a messy pile.
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