Meat Pizza Pepperoni Stack (Printable Version)

Savory beef base layered with mozzarella, pepperoni, and aromatic herbs baked to melty perfection.

# What You'll Need:

→ Meat Base

01 - 1.1 lb ground beef (80/20 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)

# Steps:

01 - Preheat oven to 400°F. Line a baking tray or pizza pan with parchment paper.
02 - In a bowl, mix ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper until just combined without overworking.
03 - Press beef mixture evenly onto prepared tray forming a round base about ½ inch thick.
04 - Bake base for 12 to 15 minutes until browned and most fat has rendered. Blot excess grease with paper towels if necessary.
05 - Spread pizza sauce evenly over the cooked base. Layer shredded mozzarella, then arrange pepperoni slices atop. Sprinkle with dried oregano.
06 - Return to oven and bake for 8 to 10 minutes until cheese melts and bubbles.
07 - Broil for 1 to 2 minutes for a golden finish if desired.
08 - Remove from oven, sprinkle with chopped basil if using, cool for 3 to 5 minutes, then slice and serve.

# Expert Advice:

01 -
  • It tastes like pizza night but skips the carb crash that usually follows.
  • The beef base gets crispy at the edges while staying tender inside, creating texture you don't get from dough.
  • Dinner is ready in under 40 minutes, perfect for weeknights when you're genuinely hungry.
02 -
  • Don't skip the draining step after the first bake; excess grease makes the cheese slide around rather than meld with the beef.
  • If your mozzarella isn't shredding easily, it's probably too cold—let it sit on the counter for 10 minutes first.
03 -
  • Pat the cooked beef base completely dry with paper towels—moisture is the enemy of cheese distribution.
  • If your pepperoni curls up too much during cooking, arrange it sauce-side down so it stays flat.
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