Ground Beef Pizza Base (Printable Version)

Savory ground beef crust topped with mozzarella and pepperoni, baked until crispy and golden.

# 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 (optional)

# Steps:

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

# Expert Advice:

01 -
  • It's gluten-free and low-carb without tasting like you're missing anything.
  • The beef crust gets wonderfully crispy on the edges while staying tender inside, like a hybrid between meatloaf and pizza.
  • Takes less than an hour from kitchen to table, perfect for nights when you need dinner fast.
02 -
  • Don't skip draining the fat after the first bake; that's the difference between crispy and soggy.
  • Mix the beef gently and don't press it too firmly when shaping or it'll cook up dense instead of tender.
03 -
  • Use a meat thermometer if you want to be certain the beef is fully cooked; it should reach 73°C (163°F) in the thickest part.
  • Pat your beef mixture into the pan with slightly wet hands so it shapes smoothly without sticking to your skin.
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