Meat Pizza Pepperoni Stack (Printable)

A crustless pizza layered with beef, mozzarella, pepperoni, and oregano baked for a satisfying low-carb meal.

# What you 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 pizza sauce (sugar-free if low carb)
12 - ½ tsp dried oregano
13 - 1 tbsp chopped fresh basil (optional)

# Directions:

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

# Expert Advice:

01 -
  • It tastes like real pizza but without the bread guilt, which means you can actually enjoy a second slice.
  • Everything comes together in about 40 minutes, and most of that is just waiting for the oven to do its thing.
  • The beef base stays juicy and flavorful, so it never feels like you're missing anything.
02 -
  • Do not skip draining the rendered beef fat, or your pizza will be greasy and the crust will slide around when you try to slice it.
  • The resting time at the end matters more than you'd think because it lets the layers set, making it actually sliceable instead of falling apart on your plate.
03 -
  • If your beef base seems too thin or falling apart, add another half egg to your next batch—it acts as the glue that holds everything together.
  • Save the rendered beef fat in a small container and use it for cooking vegetables the next day; it has more flavor than you'd expect.
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