Pin It My kitchen smelled like a proper pizzeria the first time I pressed that seasoned beef onto a hot pan—except there was no yeast, no waiting, just the sizzle of something that tasted like pizza but broke every rule about how pizza should work. That's when it clicked: you don't need a traditional crust to capture everything you love about pepperoni and melted cheese. This crustless stack became my weeknight answer to cravings that didn't have time for dough.
I made this for my partner on a random Tuesday after he mentioned being tired of the usual dinner rotation, and watching his face when he realized there was no bread involved but somehow tasted better than delivery pizza was worth every bit of effort. He went back for seconds, and suddenly what started as a low-carb experiment became a household staple that gets requested by name.
Ingredients
- Ground beef (500 g, 80/20 blend): The fattier ratio keeps your base tender and flavorful rather than dry and dense—lean beef will disappoint you here.
- Large egg: Just enough binder to hold everything together without making it taste eggy.
- Grated Parmesan (2 tbsp): This adds a sharp, salty depth that regular pizza sauce alone can't deliver.
- Garlic and onion powder (1 tsp each): They distribute evenly through the meat, unlike fresh versions that can burn or clump.
- Dried oregano (1 tsp for base, ½ tsp more for topping): The herb that makes people ask what restaurant this came from.
- Salt and black pepper (½ tsp each): Season generously—the beef base is your entire structure, so it carries all the flavor.
- Shredded mozzarella (200 g): Use the good stuff if you can; low-moisture versions melt cleaner than wet balls in brine.
- Sliced pepperoni (100 g): The grease that renders out during baking is part of the magic—don't skip it or substitute with cheap pepperoni.
- Pizza sauce (½ cup, sugar-free if low-carb): Spread it thin enough to taste without making your base soggy.
- Fresh basil (1 tbsp, optional): Add this at the very end so it doesn't turn to dust in the oven.
Instructions
- Set up your stage:
- Preheat the oven to 200°C (400°F) and line your baking tray with parchment paper—this prevents sticking and makes cleanup laughably easy. Get everything ready before you touch the raw meat.
- Mix the beef base gently:
- Combine ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper in a bowl. Mix just until everything disappears into the meat; overworking it makes your base tough and compact instead of tender. Your hands are the best tool for this.
- Press and shape:
- Spread the mixture onto the parchment in an even layer about 1 cm thick, pressing gently to form a round base. Leave it slightly thinner at the edges so they crisp up nicely.
- First bake—render the fat:
- Bake for 12–15 minutes until the beef turns brown and the fat pools around the edges. You'll see grease; that's flavor leaving the meat and you want some of it gone. Use paper towels to blot the surface—don't go crazy, just enough to prevent a greasy final result.
- Layer your toppings:
- Spread pizza sauce evenly across the cooked beef base, then scatter mozzarella, arrange pepperoni slices in overlapping circles, and sprinkle oregano. The pepperoni will crisp and curl as it bakes, which is exactly what you want.
- Final bake—melt and bubble:
- Return to the oven for 8–10 minutes until the cheese is fully melted and bubbly at the edges. If you want golden, spotted cheese, hit it with the broiler for 1–2 minutes, watching carefully so it doesn't burn.
- Rest and serve:
- Let it cool for 3–5 minutes so the cheese sets enough to hold when you slice. Scatter fresh basil on top if using, slice like a pizza, and serve immediately while it's still warm.
Pin It There was a moment when my kid actually said the beef part tasted better than the cheese, which might be the highest compliment a pizza can receive in our house. That's when I realized this wasn't just a low-carb workaround—it was genuinely better cooking.
Why This Works Without a Crust
A traditional pizza relies on dough to carry the weight of toppings and create structure, but ground beef does something better: it absorbs flavors, renders fat that keeps everything moist, and creates a savory base that stands on its own. The Parmesan and oregano mixed directly into the meat mean every bite tastes intentional, not like a vehicle for toppings. Your mouth isn't waiting for bread to show up—it's satisfied immediately.
Variations Worth Trying
Once you nail the basic recipe, it becomes a template for whatever you're craving. I've pressed in sliced red onions before the second bake, scattered bell peppers, even tried a drizzle of hot honey at the end when I wanted something unexpected. You can swap ground turkey or chicken if you want leaner meat, though you'll lose some of that rich flavor and may need to add a touch more salt. The sauce can be swapped for pesto, or you can skip it entirely and let the cheese and pepperoni do the work.
- Try adding fresh spinach or mushrooms between the meat base and cheese layer.
- A sprinkle of crushed red pepper flakes brings heat that wakes everything up.
- Serve alongside a crisp salad to cut through the richness and make it feel like a complete meal.
Making This Feel Like a Real Occasion
Even though this comes together faster than ordering delivery, you can slow down and make it feel special: invite someone to the kitchen while it's baking, set the table properly, pour a glass of something you actually enjoy rather than what's open. The smell alone—beef browning, oregano warming, cheese bubbling—is doing half the work of making the meal feel intentional and worth celebrating, even if it's a random weeknight.
Pin It This pizza taught me that the best meals aren't about following rules—they're about understanding what makes food taste good and trusting yourself to build on that. Make this tonight.
Recipe FAQs
- → Can I substitute the ground beef?
Yes, ground turkey or chicken can be used for a lighter variation while maintaining moisture and flavor.
- → How do I prevent excess grease?
After baking the meat base, blot it gently with paper towels to remove excess fat before adding toppings.
- → Is it important to mix the base ingredients gently?
Yes, mixing until just combined keeps the meat base tender and prevents toughness.
- → Can I add additional vegetables?
Sliced red onions or bell peppers can be added before the final bake for extra flavor and texture.
- → What oven temperature is ideal for baking?
Preheating to 200°C (400°F) ensures a well-cooked base and bubbling, golden toppings.