Save I threw this together on a Tuesday night when the craving for pizza hit hard but the idea of dough felt impossible. The beef sizzled as I pressed it flat, and I remember thinking it smelled more like a burger than pizza until the oregano hit the pan. My kitchen filled with that unmistakable scent of melted cheese and crisping pepperoni, and suddenly it didn't matter that there was no crust. Sometimes the best recipes come from saying no to what you thought you needed.
The first time I made this for friends, they looked confused when I said crustless pizza. One of them even asked if I'd forgotten something. But after the first bite, the questions stopped. We sat around the table with forks instead of our hands, laughing at how something so simple could taste this satisfying. It became our go-to whenever someone needed comfort food without the guilt.
Ingredients
- Ground beef (80/20): The fat content here is key, it keeps the base moist and flavorful without falling apart, and you'll drain most of it anyway.
- Egg: This binds everything together so your base holds its shape under all that cheese and pepperoni.
- Parmesan cheese: Adds a salty, nutty depth that makes the meat taste more complex than it has any right to.
- Garlic powder and onion powder: These bring warmth and savory backbone without needing to chop a single thing.
- Dried oregano: The herb that makes it smell like pizza the second it hits the oven.
- Salt and black pepper: Simple seasoning that lets everything else shine without shouting.
- Shredded mozzarella: Go for the good stuff if you can, it melts into those perfect gooey strings we all crave.
- Sliced pepperoni: Use the kind that curls up into little crispy cups when it bakes, trust me on this.
- Pizza sauce: Look for one without added sugar if you're keeping it low carb, or make your own with canned tomatoes and Italian seasoning.
- Fresh basil: Optional, but those bright green leaves on top make it feel like you ordered takeout from somewhere fancy.
Instructions
- Get the oven ready:
- Preheat to 200°C (400°F) and line your tray with parchment paper so nothing sticks. This step saves you from scraping later.
- Mix the beef base:
- Combine the ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper in a bowl, mixing gently with your hands until just combined. Overworking it makes the texture dense and tough.
- Shape your base:
- Press the beef mixture evenly onto the lined tray, aiming for about 1 cm thick and as round as you can manage. Don't stress if it's not perfect, rustic works here.
- Bake the meat layer:
- Slide it into the oven for 12 to 15 minutes until it's browned and the fat has pooled on top. Blot away the grease with paper towels, it makes a huge difference in texture.
- Add the toppings:
- Spread pizza sauce over the cooked base, then scatter mozzarella and lay pepperoni slices on top. Finish with a sprinkle of dried oregano.
- Bake again:
- Return to the oven for 8 to 10 minutes until the cheese is melted and bubbling. If you want golden edges, broil for a minute or two at the end.
- Rest and serve:
- Let it cool for a few minutes so the cheese sets slightly and you don't burn your mouth. Slice it up, add basil if you have it, and dig in.
Save There was one evening when I pulled this out of the oven and my partner said it smelled better than any pizza we'd ever ordered. We ate it straight from the pan with a bottle of red wine, and it felt like we'd cracked some kind of code. Food doesn't have to follow the rules to feel right.
What to Serve It With
A crisp green salad with lemon vinaigrette cuts through the richness perfectly. I also love pairing this with roasted vegetables or a simple arugula side tossed with olive oil and Parmesan. If you're feeling indulgent, garlic bread works too, even if it defeats the low-carb purpose.
How to Store Leftovers
Let it cool completely, then wrap slices in foil or store them in an airtight container in the fridge for up to three days. Reheat in the oven at 180°C (350°F) for about 10 minutes to bring back that crispy edge, microwaving works but the texture goes soft.
Ways to Switch It Up
You can swap the ground beef for turkey or chicken if you want something lighter, or even mix in Italian sausage for extra spice. Add sliced mushrooms, bell peppers, or red onions before the final bake for more flavor and color. If you're not worried about carbs, drizzle a little balsamic glaze over the top right before serving.
- Try adding a handful of spinach or kale under the cheese for a veggie boost.
- Use different cheeses like provolone, cheddar, or a sharp white cheddar for a new flavor profile.
- Top with red pepper flakes or hot honey after baking if you like heat.
Save This recipe proved to me that you don't need dough to feel like you're eating real pizza. It's messy, satisfying, and somehow tastes even better the next day.
Common Recipe Questions
- → What is the best ground beef to use for the base?
Using 80/20 ground beef balances fat and lean meat for optimal moisture and flavor in the crustless base.
- → Can I substitute other meats for the beef base?
Yes, ground turkey or chicken can be used for a lighter alternative with slightly different texture and flavor.
- → How do I prevent the meat base from becoming too greasy?
Bake the base until browned and blot excess grease with paper towels before adding toppings to keep it from becoming greasy.
- → Is it necessary to use parchment paper when baking?
Parchment paper prevents sticking and makes cleanup easier, ensuring the beef base maintains its shape.
- → Can I add vegetables to this dish?
Yes, adding sliced red onions or bell peppers before final baking adds extra flavor and texture.