Meat Pizza Pepperoni Stack (Printable)

Crustless meat base topped with mozzarella, pepperoni, and aromatic herbs for a flavorful low-carb meal.

# What You 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 mixing bowl, mix ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper until just combined without overworking.
03 - Press the meat mixture evenly onto the prepared tray, shaping into a round about ½ inch thick.
04 - Bake the meat base for 12 to 15 minutes until browned and most fat is rendered. Blot excess grease with paper towels if necessary.
05 - Spread pizza sauce evenly over the cooked base. Top with shredded mozzarella, arrange pepperoni slices, and sprinkle with dried oregano.
06 - Return to oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
07 - Broil for 1 to 2 minutes to achieve a golden cheese crust if desired.
08 - Remove from oven, sprinkle with fresh basil if using, let rest for 3 to 5 minutes, then slice and serve.

# Expert Advice:

01 -
  • It's ready in 40 minutes flat—no rising, no fussing with yeast.
  • All the pizza flavor you crave with none of the carbs or gluten weighing you down.
  • Your kitchen will smell incredible, and cleanup is just one pan.
02 -
  • Don't skip the first bake or try to combine both steps—rendering the fat separately prevents a greasy, soggy mess on the final pizza.
  • Blot the grease gently; you want the base to stay moist, not turn into a hockey puck.
  • If your base looks pale after the first bake, give it another 2–3 minutes—it should be visibly browned and smell savory, not raw.
03 -
  • Use 80/20 ground beef without fail—anything leaner will taste dry and won't render enough fat to keep your base tender.
  • Blot, don't drain: a carefully placed paper towel removes excess grease while letting the meat stay juicy where it matters.
  • Broil for color but watch like a hawk—thirty seconds too long and your cheese goes from golden to burnt.
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