Ground Beef Pizza Base (Printable)

A savory ground beef crust topped with mozzarella and pepperoni, baked until golden and crispy.

# 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 Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, gently mix ground beef, egg, Parmesan, garlic powder, onion powder, oregano, basil, salt, and black pepper until just combined without overworking.
03 - Transfer the mixture to the baking sheet and pat into a 12-inch round about ½ inch thick with a slight lip to hold toppings.
04 - Bake for 12 to 15 minutes until browned and set. Remove and carefully drain excess fat.
05 - Spread pizza sauce evenly over the crust, then sprinkle mozzarella and arrange pepperoni slices on top.
06 - Return to the oven and bake 8 to 10 minutes more until cheese is melted and bubbly.
07 - Let rest 2 to 3 minutes, slice, garnish with fresh basil if desired, and serve.

# Expert Suggestions:

01 -
  • It tastes like pizza night without the carb crash afterward, which means you can actually move from the couch if you want to.
  • The beef crust gets crispy and golden, almost like a giant savory pancake, and somehow tastes better than any regular dough I've made.
  • It comes together in under 40 minutes, which beats waiting for dough to rise and is honestly perfect for weeknight dinners when you're tired but hungry.
02 -
  • Do not skip the fat-draining step or your pizza will be soggy at the bottom—this is the one mistake that ruins everything, and I learned it by making it.
  • The leanness of your ground beef directly affects whether this turns crispy or greasy, so buying the good stuff actually matters here.
  • Mixing the raw meat gently is crucial because aggressive mixing creates a dense, meatball-like texture instead of a tender, crust-like one.
03 -
  • Use a meat thermometer if you're uncertain; the beef crust should hit about 65°C before you add toppings to ensure any bacteria are killed.
  • If your oven runs hot, start checking the beef crust at the 10-minute mark to prevent burning on the edges while the center is still raw.
  • Make extra and freeze unbaked portions between parchment sheets; you can bake them straight from frozen, just add a few extra minutes to the cooking time.
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