Meat Pepperoni Pizza Stack (Printable View)

Crustless pizza with ground beef base, mozzarella, spicy pepperoni, and oregano baked for a flavorful meal.

# What You'll Need:

→ Meat Base

01 - 1.1 lb ground beef (80/20 recommended)
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 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 - Preheat the 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 pepper. Mix gently until just combined.
03 - Press the meat mixture evenly onto the prepared pan to form a round base about ½ inch thick.
04 - Bake the beef base for 12 to 15 minutes until browned and most fat has rendered. Blot excess grease with paper towels if necessary.
05 - Spread pizza sauce evenly over the cooked meat base. Sprinkle shredded mozzarella cheese, arrange pepperoni slices on top, and dust with dried oregano.
06 - Return to the oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
07 - Optionally broil for 1 to 2 minutes to achieve a golden finish on the cheese.
08 - Remove from oven, sprinkle with chopped fresh basil if desired, allow to rest for 3 to 5 minutes, then slice and serve.

# Expert Tips:

01 -
  • It tastes indulgent without the guilt, hitting that savory pizza craving in half the time of ordering.
  • The beef base gets crispy and rich while the cheese melts into gooey pockets, creating a texture nobody expects from something this simple.
  • You can make it on a random Tuesday night with pantry staples and have dinner ready before you'd finish scrolling through delivery apps.
02 -
  • Don't skip draining the grease after the first bake—it's the difference between a crispy foundation and something that slides around on your plate.
  • The meat continues cooking slightly while cooling, so pulling it out when it looks barely done protects it from becoming rubbery.
03 -
  • If your oven runs hot, lower the temperature by 10 degrees—beef can brown faster than you expect, and you want the inside cooked through without a burnt bottom.
  • Investing in parchment paper for this is worth it; it sticks exactly zero times and makes cleanup feel like you barely cooked anything.
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