Ground Beef Pizza Base (Print Version)

A protein-rich beef crust topped with mozzarella and pepperoni, baked to golden perfection.

# What You'll 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)

# How to Prepare:

01 - Set 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; avoid overmixing.
03 - Transfer mixture to the baking sheet and shape into a 12-inch round about ½ inch thick, creating a slight edge to hold toppings.
04 - Bake for 12 to 15 minutes until browned and set; remove and drain excess fat carefully.
05 - Evenly spread pizza sauce over the crust, then sprinkle with mozzarella and arrange pepperoni slices on top.
06 - Return to oven and bake an additional 8 to 10 minutes until cheese is melted and bubbly.
07 - Allow to rest 2 to 3 minutes before slicing; garnish with fresh basil if desired.

# Expert Advice:

01 -
  • It's a legit pizza experience without the bread guilt or the carb crash afterward.
  • Something oddly satisfying happens when savory beef becomes your foundation instead of your topping.
  • Four ingredients into the base and you're already tasting something restaurant-quality, which feels like cheating in the best way.
02 -
  • The draining step after the first bake isn't optional—skipping it makes everything soggy and defeats the whole point of having a crispy base.
  • Don't mix your beef base aggressively or it becomes heavy; treat it like you're handling something delicate even though it's literally just ground meat.
  • The cheese will continue cooking after you pull it out, so pull it when it still looks slightly underdone and it'll be perfect.
03 -
  • Buying beef from a butcher counter instead of pre-packaged changes the texture noticeably; it's somehow more cohesive when it comes fresh.
  • Let your oven fully preheat before anything goes in—a sluggish oven is how you end up with a soggy, dense base instead of crispy and set.
Return