Meat Pizza Pepperoni Stack (Print Version)

Savory crustless meat base topped with mozzarella and pepperoni, baked for a delicious low-carb meal.

# What You'll Need:

→ Meat Base

01 - 1.1 lb (500 g) ground beef (80/20 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 (200 g) shredded mozzarella cheese
10 - 3.5 oz (100 g) sliced pepperoni
11 - ½ cup (120 ml) pizza sauce (sugar-free recommended)
12 - ½ tsp dried oregano
13 - 1 tbsp chopped fresh basil (optional)

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking tray or pizza pan with parchment paper.
02 - In a mixing bowl, combine ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper. Mix until just combined to avoid overworking.
03 - Press the mixture evenly onto the lined tray, forming a round base approximately ½ inch thick. Bake for 12–15 minutes until browned and most fat is rendered. Blot excess grease with paper towels if necessary.
04 - Spread pizza sauce evenly over the cooked meat base. Layer with shredded mozzarella, then arrange pepperoni slices on top. Sprinkle with dried oregano.
05 - Return to oven and bake an additional 8–10 minutes until cheese is melted and bubbly.
06 - Optional: broil for 1–2 minutes to achieve golden cheese crust.
07 - Remove from oven, sprinkle with fresh basil if desired, allow to cool 3–5 minutes, then slice and serve.

# Expert Advice:

01 -
  • It's pizza without pretense—all the flavor, none of the carb load that leaves you sluggish.
  • The beef base renders its own savory richness, so you're not relying on dough to make it feel substantial.
  • Ready in 40 minutes from start to finish, which somehow feels faster than ordering delivery.
02 -
  • Do not skip blotting the grease after the first bake—I learned this the hard way, and a soggy beef base is worse than no base at all.
  • Low-moisture mozzarella is non-negotiable here; fresh mozzarella will turn into a watery, stringy mess and nobody wants that.
  • Mix the meat base gently; overworking it makes it tough and compact instead of light and tender.
03 -
  • An 80/20 ground beef blend is worth seeking out—it has enough fat to stay juicy but not so much that your pizza swims in grease.
  • If your oven runs hot, start checking the beef base at 10 minutes instead of 12; every oven is different, and a few minutes can mean the difference between perfect and overdone.
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