Ground Beef Pizza Base (Printable)

Seasoned ground beef forms a crispy base topped with mozzarella and pepperoni for a flavorful main dish.

# What You'll Need:

→ 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 for garnish (optional)

# How to make it:

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 just until blended.
03 - Transfer mixture to baking sheet and shape into a 12-inch round, about ½ inch thick, creating a slight edge to hold toppings.
04 - Bake for 12 to 15 minutes until browned and set. Drain excess fat carefully.
05 - Spread pizza sauce over the beef base, sprinkle mozzarella evenly, then arrange pepperoni slices on top.
06 - Return to oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
07 - Let rest 2 to 3 minutes, slice, garnish with fresh basil if desired, and serve.

# Recipe Expert Tips:

01 -
  • It's gluten-free and low-carb without tasting like it's missing anything.
  • You get that crispy, cheesy pizza satisfaction in 40 minutes flat.
  • It's protein-packed enough to actually feel like dinner, not just a snack.
02 -
  • Do not skip draining the fat after the first bake, or your pizza will slide around and taste greasy instead of crispy.
  • Overworking the beef mixture makes it tough and rubbery, so mix just until the ingredients disappear into the meat.
03 -
  • Pat the beef base thin and even so it cooks through in the time it should, instead of having a raw center and overcooked edges.
  • Let it rest those few minutes before slicing, because the cheese needs that time to set or everything gets messy.
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