Ground Beef Pizza Base (Printable)

A savory dish with a ground beef crust topped by melted mozzarella and pepperoni, baked to perfection.

# What you 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)

# Directions:

01 - Preheat oven to 425°F and 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 pepper until just combined.
03 - Transfer the meat mixture onto the baking sheet, patting into a 12-inch round approximately ½ inch thick with a slight edge lip to hold toppings.
04 - Bake for 12 to 15 minutes until browned and set. Remove from oven and carefully drain any excess fat.
05 - Spread pizza sauce over the beef base evenly, then sprinkle mozzarella and arrange pepperoni slices on top.
06 - Return to oven and bake 8 to 10 minutes until cheese is melted and bubbly.
07 - Let rest for 2 to 3 minutes, slice, garnish with fresh basil if desired, and serve.

# Expert Advice:

01 -
  • It tastes indulgent like real pizza but leaves you feeling satisfied instead of sluggish.
  • The beef base gets wonderfully crispy and meaty, giving you texture and protein in every bite.
  • Ready in 40 minutes from start to finish, perfect for a weeknight dinner when you want something that feels special.
02 -
  • Don't skip draining the fat after the first bake; that extra moisture is the enemy of a crispy crust and will make it steam instead of brown.
  • The key to a tender base is mixing gently and not pressing down too hard when shaping, so resist the urge to compact it like you would hamburger meat.
03 -
  • If your ground beef is particularly fatty, brown it first in a skillet, drain it completely, and let it cool before mixing with the other ingredients; it makes a noticeably better crust.
  • Room-temperature ingredients mix more smoothly, so take your egg out of the fridge a few minutes before you start if you have time.
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