Meat Pizza Pepperoni Stack (Printable)

Crustless meat base topped with mozzarella, pepperoni, and oregano baked for a satisfying low-carb dish.

# What You'll Need:

→ Meat Base

01 - 1.1 lb ground beef (80/20)
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 sugar-free pizza sauce
12 - ½ tsp dried oregano
13 - 1 tbsp chopped fresh basil (optional)

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking tray or pizza pan with parchment paper.
02 - In a mixing bowl, combine ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and black pepper. Mix gently until just combined.
03 - Press the meat mixture evenly onto the prepared tray, shaping a round base approximately ½ inch thick.
04 - Bake the beef base for 12 to 15 minutes until browned and most fat has rendered. Blot excess grease with paper towels if necessary.
05 - Evenly spread pizza sauce over the cooked beef base, then layer shredded mozzarella and arrange pepperoni slices on top. Sprinkle with dried oregano.
06 - Return to the oven and bake for 8 to 10 minutes until the cheese is melted and bubbly.
07 - Broil for 1 to 2 minutes to achieve a golden cheese crust if desired.
08 - Remove from oven, sprinkle with chopped basil if using, allow to cool 3 to 5 minutes, then slice and serve.

# Expert Suggestions:

01 -
  • It satisfies every pizza craving without the carb crash that usually follows.
  • The beef base gets crispy on the edges and stays rich in the center, giving you texture you didn't know you were missing.
  • You can have this on the table in under 45 minutes, which means weeknight dinner just got a lot easier.
02 -
  • Do not skip draining the fat after the first bake, or your pizza will be swimming in grease and the toppings won't stick right.
  • Let the base cool for at least three minutes before slicing, otherwise the whole thing slides apart and you end up with a messy plate instead of clean slices.
03 -
  • Press the beef base thinner at the edges and slightly thicker in the center so it cooks evenly and doesn't dry out at the rim.
  • If your pepperoni releases a lot of oil, blot it lightly with a paper towel halfway through the final bake to keep the top from getting greasy.
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