Pin It I stumbled onto this beef pizza base on a random Tuesday when I was staring at a pound of ground beef and feeling uninspired by the usual dinner options. My partner kept mentioning wanting pizza but we'd just started avoiding bread, so I thought, what if the crust was the star instead? I shaped that seasoned beef mixture onto a pan with zero expectations, and when it came out golden and crispy, the whole kitchen smelled like a steakhouse merged with a pizzeria. It's become the dish I make when I want something that feels indulgent but doesn't apologize for being different.
The first time I made this for friends who follow low-carb diets, I was nervous they'd be polite but disappointed. Instead, they demolished it and kept asking if the crust was some kind of special store-bought thing. Watching someone take a bite and visibly relax because they didn't have to pick it apart or feel guilty was worth every minute of prep.
Ingredients
- Lean ground beef (500 g): The foundation of everything, and you want it lean so the base doesn't become a grease pit.
- Large egg: This is the binder that holds the beef together and keeps it from crumbling apart when you slice it.
- Grated Parmesan cheese (2 tbsp): Adds a salty, umami punch that makes people wonder what your secret ingredient is.
- Garlic powder and onion powder (1 tsp each): These do the heavy lifting on flavor so you don't have to chop anything else.
- Dried oregano and basil (1 tsp each): The herbs that whisper Italian kitchen to your taste buds without being loud about it.
- Salt and black pepper (½ tsp and ¼ tsp): Season generously; the beef needs it more than you think.
- Shredded mozzarella (120 g): Gets bubbly and brown in spots, which is exactly what you're after.
- Pepperoni slices (60 g): Crisps up at the edges and releases little pools of flavor into everything it touches.
- Pizza sauce (120 ml): The glue between meat and cheese; don't skip it even though it seems simple.
- Fresh basil (optional): Finish with this if you want people to think you're more sophisticated than you actually are.
Instructions
- Heat your oven and prep the stage:
- Get that oven to 220°C and line your baking sheet with parchment paper so nothing sticks and you can slide the finished pizza right onto a cutting board. This small step saves you from swearing at a spatula later.
- Build your beef base:
- Combine ground beef, egg, Parmesan, garlic, onion powder, oregano, basil, salt, and pepper in a large bowl, stirring just until everything comes together. Overworking it makes the crust dense and tough, so stop as soon as you can't see streaks of color.
- Shape and bake the first round:
- Transfer the mixture to your prepared sheet and use your hands to pat it into a 30 cm round about 1 cm thick, creating a slightly raised edge that catches toppings. Bake for 12 to 15 minutes until it's browned on top and feels set when you touch it gently.
- Drain and add toppings:
- Pull it out, let it cool for a minute, then carefully pour off any accumulated fat. Spread sauce evenly over the beef, scatter mozzarella across it, and arrange pepperoni slices in overlapping circles or however feels right to you.
- Final bake and serve:
- Back in the oven for 8 to 10 minutes until the cheese is bubbling and starting to brown at the edges. Let it rest for a couple minutes so everything sets, slice into wedges, shower it with fresh basil if you have it, and enjoy immediately.
Pin It There's something almost therapeutic about cutting into this and seeing that beef crust hold together perfectly, all crispy edges and savory interior. It became the thing I cook when someone says they're tired of the same meals but worried about compromising on taste.
Switching Up Your Toppings
The beauty of a beef base is that it can handle bold toppings without disappearing. I've loaded mine with sautéed mushrooms that get jammy in the oven, caramelized onions that add sweetness, or roasted red peppers for brightness. Some nights I go the sausage route instead of pepperoni, crumbling it over the top, or I'll do a mix of cheeses if I want something sharper. The beef doesn't compete; it complements.
Making It Work for Different Diets
This recipe is naturally gluten-free and low-carb, but it's also forgiving if you want to play around. Swap the pepperoni for cooked bacon, chicken, or keep it vegetarian with roasted broccoli and spinach. The meat base is sturdy enough to support whatever you pile on top, which is why people with different eating styles can all gather around the same pizza.
Timing and Temperature Tips
Getting the oven temperature right makes the difference between a crust that's juicy inside and crispy outside versus one that's dry and tough. Don't skip the preheat, and if your oven runs hot, keep an eye on it during that final bake so the cheese doesn't brown too dark. Letting it rest for a few minutes after it comes out of the oven helps the whole thing set up so your slices stay together.
- If you like extra crispy edges, bake the base a minute or two longer in the first round.
- A meat thermometer isn't necessary, but the beef should feel firm to a gentle touch when done.
- Slice with a sharp knife using a sawing motion rather than pressing straight down to keep everything intact.
Pin It This pizza proves that sometimes the best dinner innovations come from working with what you have and trusting your instincts. It's become one of those recipes I return to again and again, and it never disappoints.