Save My sister once challenged me to make pizza night work without carbs, and I laughed until I actually tried this. The smell of browning beef mixed with garlic and oregano filled my kitchen that evening, and I knew I was onto something different. When I pulled it from the oven, the cheese bubbling over pepperoni, even my skeptical brother-in-law asked for seconds. It turns out you don't need dough to capture that pizza craving. This became our Friday ritual.
I made this for a game night once, slicing it into squares and watching friends grab piece after piece without realizing there was no crust. One friend asked for the recipe halfway through, still chewing. That night taught me that sometimes the best food moments come from breaking the rules. Nobody missed the dough, and the cleanup was easier than I expected. It became my go-to whenever I wanted to impress without the fuss.
Ingredients
- Ground beef: The 80/20 blend gives you enough fat to keep the base moist and flavorful, while still rendering out enough to avoid greasiness.
- Egg: This binds the meat together so it holds its shape when you press it flat and doesn't crumble when you slice it.
- Parmesan cheese: Adds a salty, nutty depth that complements the beef and echoes traditional pizza flavor.
- Garlic powder and onion powder: These season the base from within, creating layers of flavor that bloom as it bakes.
- Dried oregano: The classic pizza herb, it ties everything together and smells like an Italian kitchen.
- Salt and black pepper: Essential for bringing out the natural richness of the beef and balancing the toppings.
- Mozzarella cheese: Melts into gooey, stretchy perfection and creates that signature pizza pull.
- Pepperoni: Crisp edges, spicy bite, and those little pools of oil are what pizza dreams are made of.
- Pizza sauce: Choose a sugar-free version if you want to keep carbs low, and spread it thin so it doesn't overwhelm the meat.
- Fresh basil: A handful scattered on top at the end adds brightness and a pop of color that makes it feel homemade.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) and line your baking tray with parchment paper. This keeps the meat from sticking and makes cleanup almost effortless.
- Mix the base:
- Combine ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper in a bowl. Use your hands or a fork to mix gently, just until everything is evenly distributed without turning the meat tough.
- Shape the crust:
- Press the beef mixture onto the prepared tray, forming a round about 1 cm thick. Keep the edges slightly thicker if you like a crustier rim.
- Bake the base:
- Slide it into the oven for 12 to 15 minutes until browned and most of the fat has pooled on top. Blot away the grease with paper towels so your toppings sit on a firm, not soggy, foundation.
- Add the toppings:
- Spread pizza sauce evenly, scatter mozzarella over the sauce, then lay pepperoni slices across the cheese. Finish with a sprinkle of dried oregano for that pizzeria aroma.
- Bake again:
- Return to the oven for 8 to 10 minutes until the cheese melts and bubbles. If you want golden spots, switch to broil for a minute or two, watching closely.
- Finish and serve:
- Pull it out, scatter fresh basil if you have it, and let it rest for a few minutes. Slice into wedges or squares and watch it disappear.
Save One rainy Sunday, I made this for my mom, who had been avoiding bread for months. She took one bite, closed her eyes, and said it tasted like the pizzas from her childhood, just without the guilt. That moment reminded me why I cook: not just to feed, but to bring back feelings we thought we had to give up. Food has that power, even when it breaks all the traditional rules.
Serving Suggestions
Pair this with a crisp green salad dressed in olive oil and lemon to cut through the richness. A glass of Chianti or Zinfandel complements the spicy pepperoni and savory beef beautifully. If you want to keep it casual, serve it with roasted vegetables or garlic butter green beans.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat slices in a hot oven or toaster oven to keep the edges crispy and the cheese from turning rubbery. Microwaving works in a pinch, but you lose that satisfying texture.
Variations and Swaps
Swap ground turkey or chicken for a leaner version, though you may want to add a tablespoon of olive oil to keep it moist. Pile on sauteed mushrooms, bell peppers, or red onions before the final bake for extra flavor. You can even use Italian sausage instead of beef for a spicier, more robust base.
- Try crumbled bacon instead of pepperoni for a smokier twist.
- Add a pinch of red pepper flakes to the meat mixture if you like heat.
- Use a mix of mozzarella and provolone for deeper cheese flavor.
Save This dish proves that comfort food doesn't have to weigh you down. Serve it hot, share it with people you love, and enjoy every cheesy, meaty bite without second-guessing.
Recipe Questions & Answers
- → What kind of meat is best for the base?
Ground beef with an 80/20 fat ratio works best, providing moisture and flavor while holding the base together well.
- → Can I substitute the pepperoni?
Yes, you can use turkey or chicken slices, or omit it entirely for a milder taste.
- → How do I prevent the base from being too greasy?
Bake the beef base until browned, then blot excess grease with paper towels to keep it from becoming soggy.
- → Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free, but check labels on toppings like sauce or pepperoni for hidden gluten.
- → What sides pair well with this dish?
A fresh green salad or robust red wines, like Chianti or Zinfandel, complement the rich flavors nicely.