Save to Pinterest I stumbled onto this ground beef pizza base during a random weeknight when I was determined to use up some beef and skip the dough entirely. Standing there looking at raw ground beef, it hit me that it could do something pizza dough never could, and that's become crispy, golden, and pack way more protein into each bite. The first time I spread that seasoned meat onto a baking sheet and pressed it flat, I wasn't sure it would actually hold together, but it did, and better yet, it tasted incredible. Now it's the kind of recipe I make when I want pizza night without the carb load.
I made this for my brother last month when he mentioned he was trying to cut back on bread, and I swear I've never seen him eat pizza as happily as he did that night. He kept going back for another slice, asking how I figured out that ground beef could taste better than crust, and I realized this isn't just a low-carb hack, it's genuinely delicious enough to convert people who aren't even trying to eat healthier.
Ingredients
- Ground beef (500 g): Use lean ground beef so the base doesn't turn into a puddle of grease, but don't go too lean or it'll be dry and crumbly instead of holding together.
- Egg (1 large): This is your binder, the thing that keeps the beef from falling apart, so don't skip it or try to use something else.
- Parmesan cheese (2 tbsp grated): This adds a savory depth that makes people wonder what's in this, plus it helps the base brown beautifully.
- Garlic powder, onion powder (1 tsp each): Together these build a flavor foundation that tastes more like you spent hours developing this recipe when really you didn't.
- Dried oregano and basil (1 tsp each): These are your Italian pizza herbs, the ones that make it taste like actual pizza and not just seasoned beef.
- Salt and pepper (½ tsp salt, ¼ tsp black pepper): Season it properly, taste as you go, because underseasoned beef is sad beef.
- Mozzarella cheese (120 g shredded): Fresh mozzarella will get weird and separate, so stick with the regular shredded kind that melts into a proper bubbly layer.
- Pepperoni (60 g sliced): Get decent pepperoni because cheap pepperoni tastes like sadness, but you don't need to go fancy either.
- Pizza sauce (120 ml): Use a sugar-free version if you're being strict about carbs, or just grab a good quality jarred sauce and move on.
- Fresh basil (optional): Tear it by hand right before serving, never use the pre-cut stuff that tastes like disappointment.
Instructions
- Get your oven ready and set up your workspace:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper so cleanup is half the battle. This temperature is hot enough to brown the beef properly without burning the edges.
- Mix the beef base with a light hand:
- Combine ground beef, egg, Parmesan, garlic powder, onion powder, oregano, basil, salt, and pepper in a large bowl, stirring just until everything is mixed, because overworking beef makes it dense and tough. Think of it like you're folding things together gently, not aggressively mashing.
- Shape and bake the foundation:
- Transfer the mixture to your prepared baking sheet and pat it into a roughly 30 cm round about 1 cm thick, with a slight raised edge to catch toppings. Bake for 12–15 minutes until it's browned and looks set, which is when you take it out and carefully pour off any excess fat that pooled on top.
- Add your toppings and finish:
- Spread pizza sauce evenly over the beef base, sprinkle mozzarella on top, then arrange pepperoni slices so they look intentional. Return to the oven for 8–10 minutes until the cheese is melted and bubbly and slightly browned at the edges.
- Rest and serve:
- Let it sit for 2–3 minutes so it firms up enough to actually slice without falling apart into a delicious mess. Tear fresh basil over top if you're feeling it, then slice and serve.
Save to Pinterest What started as a workaround for a low-carb diet became something my whole family now requests, which is the best feeling a recipe can give you. There's something satisfying about taking ground beef, something so ordinary, and transforming it into pizza that tastes better than you'd expect.
Why This Works Better Than You'd Think
Ground beef as a pizza base sounds weird until you actually taste it, and then it makes perfect sense. The meat gets crispy on the outside where it touches the hot baking sheet, stays tender inside where the egg holds it together, and browns in a way that creates flavor regular dough could never achieve. When you top it with cheese and pepperoni, you're getting the salty, savory, cheesy experience of pizza without any of the carbs or the extra steps of making dough. It's one of those rare recipes where the shortcut actually tastes better than the traditional version.
Making It Your Own
The beauty of this recipe is that once you've nailed the base, you can do whatever you want with the toppings, and it'll taste good. I've made it with sautéed mushrooms and onions, I've kept it vegetarian with roasted bell peppers and zucchini, and I've even tried adding cooked sausage instead of pepperoni because I had it in the fridge. The base is forgiving enough that you can experiment without worrying about ruining something you spent an hour preparing.
Beyond Plain and Simple
If you're bored with the basic version, there are easy ways to elevate it without adding much time. A sprinkle of crushed red pepper flakes before the second bake brings heat, fresh garlic minced into the beef mixture adds depth, and even a tiny bit of hot sauce mixed into the pizza sauce can transform it into something different. The recipe is solid enough that you can trust your instincts and add what sounds good to you.
- Fresh basil should be added after it comes out of the oven, not before, so it stays bright and doesn't wilt into sad green bits.
- Pair this with a simple green salad or roasted vegetables to balance the richness of all that cheese and meat.
- Leftovers actually taste better the next day when the flavors have had time to settle, so don't be shy about making extra.
Save to Pinterest This recipe proved to me that the best kitchen discoveries sometimes come from wanting to break the rules, not follow them. Make it once and you'll understand why it's become a regular in my rotation.
Questions & Answers About This Recipe
- → How do I prevent the beef base from becoming too greasy?
After baking the beef base, carefully drain any excess fat before adding toppings to reduce greasiness and improve crispiness.
- → Can I use different cheeses for topping?
Yes, you can substitute mozzarella with other melting cheeses like provolone or cheddar for varied flavors.
- → What spices enhance the flavor of the beef crust?
Garlic powder, onion powder, oregano, and basil blend well to give the beef base a savory and aromatic profile.
- → Is this dish suitable for low-carb diets?
Absolutely, with ground beef as the base and minimal carbs from the toppings, it fits well into low-carb meal plans.
- → How can I make this vegetarian?
Replace the beef base with a plant-based alternative and use vegetable toppings to create a vegetarian version.
- → What is the recommended baking temperature and time?
Preheat the oven to 220°C (425°F). Bake the beef base for 12–15 minutes, top it, then bake another 8–10 minutes until cheese melts and browns.