Ground Beef Pizza Base (Print Version)

Savory ground beef forms a crispy base topped with mozzarella, pepperoni, and pizza sauce for a satisfying main.

# What You'll 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, for garnish (optional)

# How to Make It:

01 - Preheat 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 gently until just combined.
03 - Transfer meat mixture to the baking sheet and pat into a 12-inch round, about ½ inch thick, creating a slight edge to hold toppings.
04 - Bake for 12 to 15 minutes until browned and set. Remove from oven and drain excess fat carefully.
05 - Spread pizza sauce evenly over beef crust, sprinkle mozzarella, then arrange pepperoni slices on top.
06 - Return to oven and bake for 8 to 10 minutes until cheese melts and bubbles.
07 - Let rest for 2 to 3 minutes, slice, garnish with fresh basil if desired, and serve.

# Expert Advice:

01 -
  • It tastes like pizza but actually has real protein and almost no carbs, so you can eat more without guilt.
  • The beef crust gets wonderfully crispy and savory instead of doughy, and honestly, it's more satisfying this way.
  • You can make it in 40 minutes start to finish, faster than delivery, and your kitchen smells incredible.
02 -
  • Draining the fat after the first bake is not optional; it's what keeps your pizza crispy on the bottom and prevents it from being greasy.
  • Don't skip the parchment paper because ground beef sticks aggressively, and you'll spend more time cleaning than eating.
  • Spread the pizza sauce thin and resist the urge to pile on toppings; a light hand keeps the beef crust crispy, which is the whole point.
03 -
  • If your oven runs hot, tent the pizza loosely with foil during the final bake so the cheese doesn't brown too fast before the pepperoni gets crispy.
  • Make extra and store leftovers in an airtight container; they reheat beautifully in a 180°C oven for about 5 minutes and taste just as good the next day.
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