Ground Beef Pizza Base (Print View)

Protein-rich ground beef forms a crispy crust topped with mozzarella and pepperoni for a flavorful main.

# Components:

→ 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)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix ground beef, egg, Parmesan, garlic powder, onion powder, oregano, basil, salt, and pepper until just combined without overmixing.
03 - Transfer mixture to the baking sheet and pat into a 12-inch round about ½ inch thick, forming a slight edge to contain toppings.
04 - Bake for 12 to 15 minutes until browned and set. Remove and drain excess fat carefully.
05 - Spread pizza sauce evenly over the crust. Sprinkle with mozzarella and arrange pepperoni slices on top.
06 - Return to oven for 8 to 10 minutes until cheese melts and bubbles.
07 - Allow to rest for 2 to 3 minutes, slice, garnish with fresh basil if desired, and serve.

# Expert Advice:

01 -
  • It tastes like pizza night but with the protein punch of a steak dinner.
  • No flour, no yeast, no waiting around for dough to rise, so you can go from hungry to fed in under an hour.
  • Your guests will ask if this is trendy or if you invented it, and honestly, either answer feels good.
02 -
  • Do not skip draining the fat after the first bake, or your crust will be greasy and the second half will cook unevenly.
  • Mixing the beef gently is the difference between a tender crust and one that tastes like a hockey puck.
  • This reheats well in a 180°C oven for 8 minutes if you have leftovers, which is almost never because people eat it all.
03 -
  • Make two at once and freeze one unbaked, then bake directly from frozen by adding just 5 extra minutes to each baking time.
  • If your pepperoni is very salty, pat it dry with a paper towel before laying it on top, it prevents too much grease pooling and keeps flavors in balance.
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