Ground Beef Pizza Base (Print Version)

Protein-rich ground beef forms a crispy base topped with melted mozzarella and pepperoni slices.

# 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 Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, egg, Parmesan, garlic powder, onion powder, oregano, basil, salt, and black pepper. Mix gently until combined without overworking.
03 - Transfer the mixture to the prepared baking sheet. Pat and shape into a 12-inch round about ½ inch thick, creating a slight lip around the edge to contain toppings.
04 - Bake for 12 to 15 minutes until browned and set. Remove from oven and carefully drain excess fat.
05 - Spread pizza sauce evenly over the beef crust. Sprinkle with mozzarella cheese and arrange pepperoni slices on top.
06 - Return to the oven and bake for 8 to 10 minutes, until cheese is melted and bubbly.
07 - Allow to rest for 2 to 3 minutes. Slice, garnish with fresh basil if desired, and serve.

# Expert Advice:

01 -
  • It cooks in under 40 minutes from start to table, making it perfect for those nights when you need dinner fast but want something impressive.
  • The beef base gets crispy edges that taste almost like the best part of a well-done burger, then you pile pizza toppings on top for maximum flavor.
  • It's naturally gluten-free and low-carb, so you can eat real pizza without the guilt or the blood sugar spike.
02 -
  • Do not skip draining the fat after the first bake, because if you don't remove it your pizza base will be greasy and disappointing instead of crispy and perfect.
  • The beef base needs to cool slightly before you add sauce and cheese, otherwise the residual heat can make the toppings slide around, so give it those two minutes.
03 -
  • Use a slightly damp hand to pat the beef mixture into the pan, because it sticks less and you get a more even thickness without wasting meat on your hands.
  • If your oven runs hot or cold, adjust the first bake time by a few minutes, checking on it so you get it browned but not burnt.
Go Back