Meat Pizza Pepperoni Stack

There's something almost rebellious about making pizza without a crust, and I discovered this one by accident during a week when we'd run out of flour. My partner was skeptical—skeptical turned to delight after that first bite of crispy beef base with melted cheese and pepperoni. It's become our go-to when we want pizza night without the carb guilt, and honestly, the beef foundation gives this dish a richness you don't get from dough.

I remember making this for friends who follow keto, and watching them finish their slices first said everything. One friend actually asked if I'd made it at a pizzeria, which was the best compliment because it tasted that good. The fact that it's naturally gluten-free meant no one had to ask questions or feel left out.

Ingredients

• Ground beef (500 g, 80/20 blend): The fatty ratio matters here—it keeps the base moist and flavorful while rendering down to create those crispy edges you actually want.
• Large egg: Acts as the binder that holds everything together without any filler, so the beef base stays tender and cohesive.
• Grated Parmesan cheese (2 tbsp): Adds umami depth and helps the beef mixture hold its shape during baking.
• Garlic powder and onion powder (1 tsp each): These dried seasonings distribute evenly through the meat, building a savory foundation that tastes intentional.
• Dried oregano (1 tsp in base, plus ½ tsp for topping): The herbaceous note that ties the whole thing to pizza, not just seasoned beef.
• Salt and black pepper (½ tsp each): Simple seasoning that lets the beef shine without overpowering it.
• Shredded mozzarella (200 g): Choose a moisture content that works for your oven—drier shred melts more evenly, while fresh mozzarella gets gooey but can release water.
• Sliced pepperoni (100 g): The cups naturally hold onto pools of oil and seasoning, creating little flavor pockets throughout.
• Pizza sauce (½ cup, sugar-free): A thin layer prevents the cheese from sliding around and adds acidity that cuts through the richness.
• Fresh basil (1 tbsp, optional): Add this at the very end so the flavor stays bright and doesn't turn bitter from oven heat.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) and line your pan with parchment paper—this prevents the beef from sticking and makes cleanup almost effortless. Room temperature or a cold pan both work, but having everything ready before you touch the meat makes mixing faster.

Make the beef mixture:

Combine ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper in a bowl. Mix gently just until everything is incorporated—overworking it makes the base dense and tough instead of tender. You'll feel it come together, and that's when you stop.

Shape and first bake:

Press the mixture onto parchment paper into a round about 1 cm thick, using your hands or the back of a spatula to even it out. Bake for 12–15 minutes until the edges brown and most of the fat has rendered—the center might still look slightly pink or soft, and that's fine because it'll cook more in the next round.

Drain and top:

Remove the pan and blot the surface gently with paper towels to soak up pooled fat. Spread pizza sauce in a thin, even layer, then scatter mozzarella across the top, and arrange pepperoni slices so they overlap slightly. Finish with a sprinkle of dried oregano.

Final bake:

Return to the oven for 8–10 minutes until the cheese is melted and bubbly with golden spots. If you want extra golden color, pop it under the broiler for 1–2 minutes—watch closely because it goes from perfect to burned faster than you'd expect.

Rest and serve:

Let it cool for 3–5 minutes so the cheese sets slightly and the slices hold together cleanly. Scatter fresh basil over the top if you're using it, then slice and serve while everything is still warm.

Save

There was this moment when I pulled it out of the oven and the whole kitchen smelled like a proper pizzeria, and my kid asked if we'd somehow gotten takeout. That's when I knew this recipe had crossed over from a low-carb hack into something people genuinely looked forward to.

Building Flavor Into the Beef

The secret to this base tasting like pizza and not just seasoned meat is layering flavors directly into the beef mixture, not just sprinkling them on top. The Parmesan, garlic, and oregano all get distributed throughout so every bite carries the flavor profile. I learned this the hard way with a bland first attempt where I skipped the Parmesan in the base—it made all the difference.

Customizing Your Toppings

While pepperoni and mozzarella are classic, this recipe is flexible enough to reflect what you're craving or what you have on hand. I've made versions with sliced red onions, roasted bell peppers, mushrooms, and even crumbled sausage layered underneath the cheese. The beef base is hearty enough to handle extra toppings without collapsing.

Pairing and Serving Ideas

This pizza pairs beautifully with a simple green salad dressed with lemon and olive oil—the brightness cuts through the richness of the beef and cheese. A robust red wine like Chianti or Zinfandel complements it perfectly, and leftovers actually taste great cold the next day, which is rare for pizza.

• Serve with a fresh green salad on the side to balance the richness and add vegetables.
• Cold leftovers work surprisingly well for lunch the next day—no reheating needed.
• If you're cooking for someone with dietary restrictions, this naturally fits low-carb, gluten-free, and keto approaches.

Save

This pizza has quietly become the recipe I make when I want to feel like I'm cooking something special without spending hours in the kitchen. It's the kind of dish that makes everyone happy, whether they're eating low-carb or just hungry.

Recipe Questions

→ What is the best meat for the base?

Use ground beef with an 80/20 fat ratio for a juicy, flavorful base that holds well when baked.

→ Can I substitute the meat base with poultry?

Yes, ground turkey or chicken can be used for a lighter alternative, adjusting seasoning as needed.

→ How do I prevent the base from getting greasy?

Bake the meat base first and blot excess grease with paper towels before adding toppings to keep it from becoming soggy.

→ What cheese works best for topping?

Shredded mozzarella melts beautifully, creating a gooey, bubbly topping that complements the savory base.

→ Are there recommended herbs or spices?

Dried oregano is sprinkled on both the base and toppings for aroma, while fresh chopped basil can be added after baking for a fresh note.