Ground Beef Pizza Base (Printable)

Protein-rich beef crust baked with mozzarella and pepperoni for a crispy, flavorful main dish.

# What You 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 the 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 the mixture onto the prepared baking sheet. Shape into a 12-inch round approximately ½ inch thick with a slight lip around the edges to hold toppings.
04 - Bake the base in the oven for 12 to 15 minutes until browned and set. Remove and carefully drain excess fat.
05 - Spread pizza sauce evenly over the cooked beef base. Sprinkle evenly with mozzarella cheese and arrange pepperoni slices on top.
06 - Return to the oven and bake for an additional 8 to 10 minutes until the cheese is melted and bubbly.
07 - Allow to rest for 2 to 3 minutes. Slice, garnish with fresh basil if desired, and serve immediately.

# Expert Advice:

01 -
  • It's gluten-free and low-carb without tasting like a compromise or health-conscious compromise.
  • Ready in 40 minutes from craving to table, making weeknight dinners feel less rushed.
  • The beef crust gets incredibly crispy and golden, delivering flavors that regular dough just can't match.
02 -
  • Draining that fat after the first bake is non-negotiable; it's the difference between a crispy crust and a greasy one.
  • Don't skip the rest period at the end, even though you're hungry; it prevents everything from falling apart the moment you cut into it.
03 -
  • Let your ground beef sit at room temperature for 10 minutes before mixing; cold beef is harder to shape evenly.
  • If your oven runs hot, check the base at 10 minutes instead of 12; you want it set but not overdone before adding toppings.
Go Back