Meat Pizza Pepperoni Stack (Print Version)

Crustless pizza with ground beef base, melted mozzarella, pepperoni, and herbs baked to perfection.

# What You'll Need:

→ Meat Base

01 - 1.1 lb ground beef (80/20)
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 ground black pepper

→ Toppings

09 - 7 oz shredded mozzarella cheese
10 - 3.5 oz sliced pepperoni
11 - ½ cup pizza sauce (sugar-free if low carb)
12 - ½ tsp dried oregano
13 - 1 tbsp chopped fresh basil (optional)

# How to Make It:

01 - Set 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 black pepper. Stir gently until just combined.
03 - Press the meat mixture evenly onto the prepared tray, shaping a round base approximately ½ inch thick.
04 - Bake for 12 to 15 minutes until browned and most fat has rendered. Blot off excess grease with paper towels as necessary.
05 - Spread pizza sauce evenly over the cooked meat base. Layer shredded mozzarella and arrange pepperoni slices atop. Sprinkle with dried oregano.
06 - Return to oven and bake an additional 8 to 10 minutes until cheese melts and bubbles.
07 - Broil for 1 to 2 minutes for a golden, bubbly cheese finish if desired.
08 - Remove from oven, garnish with fresh basil if using. Allow to rest 3 to 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • No carb guilt, all the satisfaction—this tastes indulgent but keeps your goals on track.
  • It comes together in 40 minutes flat, and most of that time the oven does the work for you.
  • The beef base stays impossibly juicy while the cheese gets that perfect bubbly brown that makes you keep eating just one more slice.
02 -
  • Don't skip the draining step—excess grease will make your pizza slide around and taste heavy instead of savory and satisfying.
  • The 80/20 beef ratio is specific because leaner meat dries out and fattier meat creates a greasy puddle; this ratio hits the perfect balance.
  • If your base is still wet after the first bake, blot it again before adding toppings—moisture is the enemy of crispness.
03 -
  • If your base cracks during cooking, don't panic—cover the cracks with extra mozzarella and sauce, and nobody will ever know; it tastes just as good.
  • Fresh-shredded mozzarella melts faster and more evenly than pre-packaged, making the difference between creamy and clumpy.
  • Let pepperoni come to room temperature for a few minutes before layering so it spreads its oils into the cheese instead of sitting on top like chips.
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