Meat Pizza Pepperoni Stack

There's something wonderfully satisfying about skipping the crust entirely and diving straight into what makes pizza actually craveable—the savory, cheesy, meat-loaded part. I discovered this beef-based version on a lazy weeknight when I was tired of traditional flour-based dough and wanted something that felt indulgent without the guilt. The first time I pressed that seasoned ground beef into the pan, I realized I was about to make something that would become a regular rotation in my kitchen.

I made this for my brother during a football game last fall, and he ate nearly half the pan before anyone else even got a slice. His exact words were, "Why have I never had pizza like this before?" That moment sold me completely—it's the kind of dish that doesn't need justification, just a hot oven and good ingredients.

Ingredients

• Ground beef (500 g): Use 80/20 blend for the right balance of flavor and moisture; too lean and it becomes dense, too fatty and you'll have grease puddles.
• Egg (1 large): Acts as a gentle binder to hold the beef together without making it dense or rubbery.
• Grated Parmesan (2 tbsp): Adds umami depth and helps the base brown beautifully in the oven.
• Garlic powder and onion powder (1 tsp each): Distributed seasoning that prevents any bland spots in every bite.
• Dried oregano (1 tsp for base, ½ tsp for topping): The signature flavor that makes this taste intentionally pizza-like, not just seasoned ground beef.
• Salt and black pepper (½ tsp each): Keep these modest; the cheese and meat contribute significant saltiness on their own.
• Shredded mozzarella (200 g): Fresh shreds melt more evenly than pre-shredded; if using pre-shredded, let it come to room temperature first.
• Sliced pepperoni (100 g): Quality pepperoni with real spice makes a noticeable difference; cheap versions taste flat and waxy.
• Pizza sauce (½ cup): Even a good jarred sauce works wonderfully; homemade is richer if you have time.
• Fresh basil (optional): A small scatter at the end adds brightness that cuts through the richness.

Instructions

Prep and preheat:

Get your oven to 200°C (400°F) and line a baking tray with parchment paper—this prevents the beef from sticking and makes cleanup laughably easy. If you're using a pizza pan, parchment still helps.

Mix the beef base:

Combine the ground beef with egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper in a bowl. Handle it gently and stop mixing as soon as everything is just combined; overworking the beef makes it tough and dense.

Form the foundation:

Press the seasoned beef mixture evenly onto the prepared tray, aiming for a thickness of about 1 cm (½ inch). Uneven thickness means some spots finish cooking before others, so take a minute to get it relatively level.

Bake the base:

Slide it into the oven for 12–15 minutes until the top is browned and you can see the fat rendering on the surface. The edges should look slightly crispy; the center should feel set when you tap it.

Drain and prepare:

Remove from the oven and carefully blot excess grease with paper towels—this prevents the final pizza from being greasy. Don't worry about getting every drop, just the obvious pooling.

Layer on the toppings:

Spread pizza sauce evenly over the beef base, then scatter the mozzarella across the entire surface. Arrange pepperoni slices in whatever pattern feels good to you, then sprinkle with dried oregano.

Final bake:

Return to the oven for 8–10 minutes until the cheese is bubbling at the edges and melted across the top. If you want extra-golden, gorgeous cheese, broil for 1–2 minutes at the end—watch it carefully as it goes from golden to burnt quickly.

Rest and serve:

Let it cool for 3–5 minutes so the cheese sets slightly, making slicing cleaner. Scatter with fresh basil if you're using it, then slice and serve hot.

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The best part happens after dinner when you realize you're not bloated or exhausted the way bread-heavy pizza usually leaves you. You're genuinely satisfied without that heavy feeling, and that's when this recipe stops being a low-carb workaround and becomes something you actually prefer.

Why This Works Better Than Traditional Pizza Crust

The beef base is inherently more flavorful than dough ever could be, and it gets crispier edges naturally as the fat renders. You're not waiting for yeast to rise or managing fermentation—you're just cooking protein and cheese, which most home cooks already know how to do confidently.

Customizing Your Toppings

This is genuinely your canvas. Sliced red onions, roasted bell peppers, fresh mushrooms, or even caramelized garlic all work beautifully. The beef base is seasoned enough to stand up to bold toppings, so don't hold back. Some people add a thin layer of cream cheese under the sauce for extra richness, which is a move I've started making occasionally.

Storage and Making It Again

Leftovers keep surprisingly well in the fridge for three days and actually taste better the next day as flavors settle together. You can reheat a slice directly in a skillet over medium heat for about two minutes per side to restore crispness.

• Double the recipe if you're cooking for a group; it fits on most standard baking trays.
• Frozen ground beef works fine here; just thaw it completely and squeeze out excess moisture before mixing.
• If you want to meal-prep, assemble everything except the final bake the night before and store covered in the fridge.

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This recipe proved to me that constraints breed creativity; removing the crust made everything about the pizza better. It's become the dish I make when I want to feel like I'm eating something indulgent but actually taking care of myself.

Recipe Q&A

→ Can I substitute the beef with other meats?

Yes, ground turkey or chicken work well as lighter alternatives while maintaining the structure and flavor of the base.

→ How do I prevent the beef base from becoming greasy?

After baking the beef base, blot excess fat with paper towels and drain it carefully to reduce greasiness before adding toppings.

→ Can I add vegetables to this dish?

Sliced red onions or bell peppers can be added before the final bake to incorporate extra flavor and texture.

→ What herbs enhance the overall taste?

Dried oregano mixed in the base and sprinkled on top, plus optional fresh basil after baking, impart a fragrant herbal note.

→ Is this preparation suitable for gluten-free diets?

Yes, this dish naturally excludes gluten, but always verify all ingredients like sauce and pepperoni for gluten-free assurance.

→ What side dishes pair well with this stack?

A crisp green salad complements the rich flavors, and a robust red wine such as Chianti or Zinfandel enhances the meal experience.