Meat Pizza Pepperoni Stack (Print View)

Savor a crustless pizza layered with ground beef, mozzarella, and pepperoni for a flavorful low-carb dish.

# Components:

→ Meat Base

01 - 1.1 lb ground beef (80/20 fat ratio recommended)
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)

# Directions:

01 - Set the oven to 400°F and line a baking tray or pizza pan with parchment paper.
02 - In a mixing bowl, blend ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper until just combined without overmixing.
03 - Press the beef mixture evenly onto the prepared pan, forming a round base approximately ½ inch thick.
04 - Bake for 12 to 15 minutes until browned and most fat has rendered; blot excess grease with paper towels if necessary.
05 - Spread pizza sauce evenly over the cooked base, then layer shredded mozzarella, arrange pepperoni slices on top, and sprinkle with dried oregano.
06 - Return to oven and bake for 8 to 10 minutes until cheese melts and bubbles.
07 - Broil for 1 to 2 minutes to achieve a golden cheese crust if desired.
08 - Remove from oven, sprinkle with fresh basil if used, allow to cool 3 to 5 minutes, then slice and serve.

# Expert Advice:

01 -
  • It tastes like indulgent pizza but fits into low-carb living without feeling like a compromise.
  • The beef base gets wonderfully crispy on the edges while staying tender underneath, so every bite has texture.
  • Ready in under an hour with minimal cleanup, making it perfect for weeknight dinners when you want something restaurant-quality.
02 -
  • Don't skip blotting the beef after the first bake—excess fat makes the cheese slide and the crust soggy, and you lose that wonderful crispy texture.
  • The 80/20 beef ratio is specific because leaner cuts render out completely and dry out, while fattier cuts never get crispy enough to feel like a pizza base.
03 -
  • Use parchment paper instead of greasing the pan—it prevents sticking without adding extra fat, and cleanup is immediate.
  • Let the beef base cool slightly before adding toppings so the sauce doesn't slide off and the cheese distributes evenly.
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