Meat Pizza Pepperoni Stack (Printable)

Crustless low-carb dish featuring a beef base topped with mozzarella, pepperoni, and oregano, baked to a golden finish.

# What You'll Need:

→ Meat Base

01 - 1.1 lb ground beef (80/20 ratio 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 oven to 400°F. Line a baking tray or pizza pan with parchment paper.
02 - In a mixing bowl, gently mix ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper until just combined.
03 - Press the meat mixture evenly onto the prepared tray, shaping a round base approximately ½ inch thick.
04 - Bake for 12 to 15 minutes until browned and fat has mostly rendered. Blot excess grease with paper towels if necessary.
05 - Spread pizza sauce evenly over the cooked meat base. Top with shredded mozzarella and arrange pepperoni slices. Sprinkle dried oregano on top.
06 - Return to oven and bake another 8 to 10 minutes until cheese is melted and bubbly.
07 - Broil for 1 to 2 minutes to achieve a golden cheese finish, if desired.
08 - Remove from oven, sprinkle with fresh basil if using. Let rest for 3 to 5 minutes before slicing and serving.

# Recipe Expert Tips:

01 -
  • It satisfies every pizza craving without the carb crash afterward.
  • The meat base gets crispy on the edges and stays tender in the center, giving you texture in every bite.
  • You can have it on the table in under an hour, perfect for busy weeknights.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Do not skip blotting the grease after the first bake, or your toppings will swim in oil and the texture suffers.
  • Let the finished pizza rest for at least three minutes before slicing, or the cheese will slide right off.
  • If your beef base is too thin, it will dry out, so aim for that half-inch thickness all over.
03 -
  • Press the meat base onto a cold tray, not a hot one, so it holds its shape better during the first bake.
  • Use a pizza cutter to slice cleanly through the meat without dragging the toppings off.
  • If you double the recipe, bake two smaller rounds instead of one giant slab for even cooking.
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