Save to Pinterest The first time I made this, it wasn't planned at all. I'd picked up ground beef for tacos, but my partner had just started eating low-carb, and I was tired of making two separate dinners. So there I was, staring at a pound of beef and thinking, why not skip the crust entirely? Within minutes, the kitchen smelled like a pizzeria had crashed into a steakhouse, and something magical was happening in my oven. That's when I realized pizza doesn't need bread to be absolutely craveable.
I served this to my brother last month without telling him it was crustless, and he devoured two slices before even asking what he was eating. When I explained, he got this look of betrayal mixed with admiration—like I'd tricked him into loving something healthy. Now he texts me asking when I'm making it again.
Ingredients
- Ground beef (500 g, 80/20 blend): The fat ratio here is crucial—it keeps the base tender and prevents it from becoming a dense puck, plus all that rendered fat adds real flavor.
- Large egg: This is your binder, the thing that holds everything together so it doesn't crumble when you try to slice it.
- Grated Parmesan (2 tbsp): Adds a sharp, salty bite that makes the whole thing taste more intentional than just seasoned meat.
- Garlic and onion powder (1 tsp each): These distribute evenly throughout the base, unlike fresh versions that can clump or burn.
- Dried oregano (1 tsp base + ½ tsp topping): Split your oregano between the meat and the final layer—it gets mellow in the beef and bright when sprinkled fresh on top.
- Salt and pepper (½ tsp each): Season generously at this stage; once it's cooked, you can't fix it, so lean into it.
- Shredded mozzarella (200 g): Don't use pre-shredded if you can help it—the anti-caking agents prevent that gorgeous melt, and fresh-shredded makes all the difference.
- Sliced pepperoni (100 g): Let it warm slightly before layering so it releases its oils into the cheese and creates little flavor pockets.
- Pizza sauce (½ cup): Choose sugar-free to keep carbs down, and spread it thin—the beef base is already rich, so you want balance, not soup.
- Fresh basil (1 tbsp, optional): This isn't a garnish, it's a mood shifter, adding brightness to cut through all that richness.
Instructions
- Get your oven ready and prep your stage:
- Heat to 200°C (400°F) and line your baking tray with parchment—this saves cleanup and prevents sticking. Having everything ready means you're not fumbling while your beef sits there.
- Mix your meat base gently:
- Combine beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper in a bowl, mixing just until everything disappears into the meat. Overworking it creates a tough, dense base instead of something with a slight tender crumb.
- Form and press:
- Spread the mixture onto your prepared tray, pressing evenly until it's about 1 cm thick, roughly the size of a pizza pan. Your hands work better than any tool here—you can feel when the thickness is right.
- Bake the foundation:
- Slide it in for 12–15 minutes until the edges turn brown and you see fat pooling around the base. You'll smell when it's almost done—there's this moment when the aroma shifts from raw beef to savory crust-like perfection.
- Drain and blot:
- Take it out carefully (it's hot and greasy), blot the surface with paper towels to remove excess fat, and drain the tray if there's a pool. This step sounds fussy but it prevents your pizza from sliding around when you slice it.
- Layer your toppings:
- Spread pizza sauce in an even thin layer, then scatter mozzarella, arrange pepperoni slices, and dust with oregano. The order matters because it protects the sauce from burning while the cheese melts.
- Final bake until bubbly:
- Return to the oven for 8–10 minutes until the cheese is melted and bubbling at the edges, with tiny brown spots starting to show. This is the moment you're after—not overdone, not underdone, just perfect.
- Optional broil for golden top:
- If you want extra color and crispy cheese edges, blast it under the broiler for 1–2 minutes, watching closely so it doesn't char. Not everyone does this step, but it takes you from good to restaurant-quality.
- Rest, garnish, and serve:
- Let it sit for 3–5 minutes so the cheese sets slightly and won't slide off your slice, scatter basil if using, slice, and serve. That rest time is when the flavors settle and everything gets its final moment to shine.
Save to Pinterest There's something deeply satisfying about sitting down to pizza that feels like a cheat meal but actually supports the goals you care about. My whole family gathers around this one, and somehow we end up talking longer than usual, like good food bought us extra time together.
Flavor Customization Ideas
While the traditional pepperoni version is perfect, this beef base is a blank canvas if you want to experiment. Add thin red onion slices, bell pepper strips, or even fresh jalapeños before the final bake for an entirely different flavor profile. I've also tried caramelized onions spread under the sauce, and they add a sweetness that plays beautifully against the salty pepperoni.
Storage and Leftovers
This pizza keeps in the fridge for three days, and honestly, cold slices straight from the container taste almost as good as warm ones. Reheat gently in a 150°C oven for 5–7 minutes to restore that cheese melt without drying the base. Freezing works too; wrap individual slices tightly and they'll stay good for a month.
Variations and Lighter Swaps
Ground turkey or chicken work beautifully if you want something leaner, though you'll need to add a tablespoon of olive oil to the meat mixture to prevent dryness. You can also experiment with different cheeses—fontina adds nuttiness, and a blend of mozzarella and smoked gouda creates depth. For a spice kick, swap half the pepperoni for spicy salami or add crushed red pepper flakes to the meat base.
- Mix in finely diced mushrooms or zucchini into the beef base to stretch the recipe and add moisture and texture.
- Try smoked mozzarella for a completely different flavor dimension, though watch closely during baking as it can brown faster.
- Layer some caramelized garlic under the sauce for an umami bomb that elevates the whole dish.
Save to Pinterest This crustless pizza changed how I think about what pizza can be. Every time I make it, someone's surprised it doesn't have bread underneath, and that surprise always turns into a second slice.
Questions & Answers About This Recipe
- → What type of meat is used for the base?
Ground beef with an 80/20 lean-to-fat ratio provides the ideal texture and flavor for the crustless base.
- → Can I substitute other meats in the base?
Yes, ground turkey or chicken can be used for a lighter variation while maintaining moisture and flavor.
- → How is the crustless base prepared?
The beef mixture is combined with egg, Parmesan, and seasonings, then pressed onto a baking tray and baked to form a sturdy base.
- → What cheeses work best as toppings?
Shredded mozzarella melts beautifully over the base, complemented by grated Parmesan mixed in the crust for depth.
- → Are there any tips for baking this dish?
Bake the beef base first until browned and drained, then add toppings and bake again until cheese is bubbly; broiling briefly enhances the cheese’s golden finish.
- → What herbs enhance the flavor?
Dried oregano is sprinkled both in the base and on top, with fresh basil optional for a bright herbal note after baking.