Save The first time I made ground beef pizza, I was standing in my kitchen on a lazy Sunday afternoon, staring at a half-empty fridge and wondering what to do with a pound of lean ground beef. I'd seen someone mention a beef crust online in passing, and something about it stuck with me—the idea that you could skip the dough entirely and build something crispy and savory from meat itself. What started as curiosity turned into an obsession, and now it's become one of those dishes I make when I want comfort food that doesn't weigh me down.
I remember making this for my sister during one of those Friday nights when we were both too tired to order out but too hungry to settle for leftovers. She took one bite and immediately asked for the recipe, which told me everything I needed to know—this wasn't just a low-carb substitute, it was genuinely delicious in its own right. Now whenever she texts me asking what's for dinner at my place, half the time she's hoping it's this.
Ingredients
- Lean ground beef (500 g): Use the leanest you can find because it renders less fat and won't make your crust soggy; I learned this the hard way with 80/20 blend.
- Large egg: This is your binder, the thing that holds everything together so your crust doesn't fall apart when you slice it.
- Grated Parmesan cheese (2 tbsp): Adds a salty, umami punch that makes people wonder what your secret is.
- Garlic powder and onion powder (1 tsp each): These dried powerhouses replace the depth you'd normally get from caramelizing onions and slow-roasting garlic.
- Dried oregano and basil (1 tsp each): The classic pizza flavors that bridge the gap between beef and that familiar Italian taste.
- Salt and black pepper (½ tsp and ¼ tsp): Go easy here because the Parmesan and pepperoni bring their own saltiness.
- Shredded mozzarella cheese (120 g): Low-moisture mozzarella melts better than fresh; trust me on this.
- Sliced pepperoni (60 g): It crisps up beautifully during the second bake and honestly makes the whole thing.
- Pizza sauce (120 ml): A sugar-free version keeps the carb count down if that matters to you, but use whatever you love.
- Fresh basil (optional): A handful sprinkled on at the end bridges the cooked and fresh, and it looks intentional.
Instructions
- Heat your oven and prep your canvas:
- Get the oven to 220°C and line your baking sheet with parchment paper—this is non-negotiable because cleaning burnt beef off the pan is not a fun way to spend your evening. The parchment makes lifting your finished pizza so much easier.
- Build the beef mixture with intention:
- Combine your ground beef, egg, Parmesan, and all the seasonings in a bowl, mixing just until everything is evenly distributed. Overworking it makes the crust dense and tough, like you're making meatloaf instead of pizza, which is definitely not what we want here.
- Shape your foundation:
- Transfer the mixture onto your prepared sheet and pat it into a rough 30 cm circle about 1 cm thick, creating a slight lip around the edges to catch the toppings. It doesn't need to be perfect—rustic is actually more forgiving and looks more homemade.
- Give the base its first bake:
- Bake for 12 to 15 minutes until it's browned and feels set when you gently press it. You'll notice the kitchen smells incredible at this point, and your willpower will be tested.
- Drain and dress:
- Pull it out carefully and tip the pan to let the rendered fat drain away; you want crispy edges, not a greasy bottom. Spread your sauce in an even layer, scatter the mozzarella over top, and arrange your pepperoni slices however it makes you happy.
- Final bake until golden:
- Return it to the oven for 8 to 10 more minutes, watching until the cheese is melted and bubbling around the edges. The pepperoni will start to curl and crisp, and that's your signal everything is ready.
- Rest, slice, and serve:
- Let it sit for a couple of minutes so the cheese sets slightly and everything holds together when you cut. Garnish with fresh basil if you have it, slice into wedges, and serve while it's still warm.
Save What strikes me most about this pizza is how it's become the thing I reach for when I want something that feels indulgent but doesn't leave me feeling sluggish. There's something satisfying about eating a full meal that's mostly protein and fat, with almost no carbs, and feeling genuinely happy about it.
Making It Your Own
The beauty of this base is that it's a blank canvas for whatever you're craving on any given night. Sometimes I skip the pepperoni and go for cooked sausage crumbles mixed right into the sauce, other times I pile on roasted mushrooms and caramelized onions. One memorable evening I even tried it with crispy bacon and a drizzle of ranch, and while my dinner guests were skeptical at first, they came back for seconds.
Pairing and Serving
I've found that this pizza doesn't need much—it's complete and filling on its own—but a simple green salad alongside it adds freshness and helps balance the richness. The pizza stays warm for a solid 10 minutes after coming out of the oven, so there's no rush to plate and eat, and leftovers reheat beautifully in a 160°C oven for about 5 minutes.
Flexibility and Variations
What I love most is that this recipe accommodates almost any dietary need or preference without compromising on flavor. I've made it with beef alternatives for vegetarian friends, loaded it with different vegetables, and even tried a spicier version by scattering red pepper flakes before the second bake. The base itself is so flavorful that you can dress it however you want and it always works out.
- Add sautéed mushrooms, bell peppers, or caramelized onions for extra flavor and texture.
- Try different proteins like cooked sausage, anchovies, or crispy bacon instead of pepperoni.
- If carbs aren't a concern, drizzle with a touch of hot honey or garlic-infused oil right before serving.
Save This pizza has become one of those dishes that feels like a gift to myself after a long week—satisfying, quick, and unapologetically delicious. It's proof that you don't need tradition or complicated techniques to create something genuinely worth eating.
Common Recipe Questions
- → How do I shape the ground beef base?
After mixing the ground beef with seasonings and egg, pat it into a 12-inch round on a parchment-lined baking sheet, ensuring a slight lip to hold the toppings.
- → How can I ensure the crust cooks evenly?
Bake the beef base first until browned and set, then drain any excess fat before adding toppings and finishing in the oven.
- → Can I customize the toppings?
Yes, you can add sautéed vegetables, swap pepperoni for cooked sausage, or use plant-based alternatives to suit dietary preferences.
- → Is this suitable for gluten-free diets?
Yes, the crust contains no flour or gluten ingredients, making it a good option for gluten-free eating.
- → What is the best way to serve this dish?
Allow it to rest briefly after baking, then slice and garnish with fresh basil. It pairs well with salads or roasted vegetables.