Save One Friday night, I was standing in front of my fridge staring at ground beef and wondering why pizza had to mean dough when I had perfectly good cheese and pepperoni waiting. That's when this crustless stack was born—half experiment, half happy accident. The moment it came out of the oven, bubbling and golden, I realized I'd stumbled onto something better than delivery. My kitchen smelled like a pizzeria, and nobody at the table seemed to care that there was no crust.
I made this for my sister's surprise dinner when she went keto, and watching her face light up when she realized it was actually pizza might be my favorite kitchen moment ever. She texted me the recipe to three friends that same week. Now when she visits, this is the first thing she asks for.
Ingredients
- Ground beef (500 g, 80/20 blend): The fat ratio matters here—it keeps the base tender and adds flavor that lean meat can't match.
- Egg (1 large): This binds everything together and helps the base hold its shape during baking without needing flour.
- Parmesan cheese (2 tbsp grated): A little goes a long way to add that umami depth that makes you want another slice.
- Garlic powder and onion powder (1 tsp each): These dry seasonings distribute evenly through the meat base in a way fresh versions can't.
- Dried oregano (1 tsp for base, ½ tsp for topping): The signature flavor that screams Italian—it's what makes this feel like real pizza.
- Salt and black pepper (½ tsp each): Season as you taste; everyone's salt tolerance is different.
- Mozzarella (200 g shredded): Use whole milk mozzarella if you can—it melts into that perfect gooey layer that holds everything together.
- Pepperoni slices (100 g): Don't skip this; it's the one ingredient that can't be substituted without losing the whole identity.
- Pizza sauce (½ cup, sugar-free if low carb): A thin spread is all you need—too much and the base gets soggy.
Instructions
- Prep your station:
- Preheat to 200°C (400°F) and line your tray with parchment paper. This is the moment everything feels possible.
- Mix the base:
- Combine beef, egg, Parmesan, and all the seasonings in a bowl, stirring just until everything is one color. Overworking makes it dense and tough—stop as soon as you can't see streaks of raw beef.
- Shape and bake the foundation:
- Press the mixture evenly onto the tray to about 1 cm thick, then bake 12–15 minutes until it's browned on top and the fat starts collecting. This is where the magic of rendering happens—the beef gets its structure.
- Drain and prepare:
- Carefully blot excess grease with paper towels. Don't skip this step; it's the difference between crispy and soggy.
- Layer like you mean it:
- Spread sauce evenly, then mozzarella, then pepperoni in an overlapping pattern so every slice gets some. Sprinkle oregano on top.
- Final bake:
- Back in the oven for 8–10 minutes until the cheese bubbles at the edges and the pepperoni starts to curl slightly. If you want golden-brown cheese, broil for 1–2 minutes—watch it closely.
- Rest and serve:
- Let it cool 3–5 minutes so you can actually slice it without everything sliding around. Top with fresh basil if you're feeling fancy.
Save The first time someone told me this was their go-to weeknight dinner, it hit me that this wasn't just a pizza hack—it was a real solution. It was comfort food that didn't make anyone feel deprived, and that's a kind of magic.
Why This Works as a Low-Carb Meal
Without the crust, you're eating almost pure protein and fat, which means you stay satisfied longer and skip the blood sugar roller coaster. The beef base gets crispy and substantial enough that you don't miss the bread—it has actual texture and structure. Add a green salad on the side and you've got a meal that feels complete and indulgent at the same time.
Making It Your Own
The beauty of this recipe is that the beef-and-cheese foundation is solid enough to handle whatever toppings you're craving. Some nights I'll add thin red onion slices or roasted red peppers before the final bake. Spinach wilts perfectly between the sauce and cheese. Even sautéed mushrooms work if you drain them well first. The core stays the same, but the possibilities are honestly endless.
Timing and Make-Ahead Ideas
You can form the beef base ahead and refrigerate it for a few hours, though it'll need an extra minute or two in the oven since it's cold. Once it's fully baked and cooled, you can actually freeze it, then thaw and top it whenever hunger strikes. Some people even make individual portions on smaller trays for the week. The best part is that it reheats beautifully in a 180°C oven for about 10 minutes—the cheese doesn't separate and the beef stays tender.
- Fresh basil always goes on after cooking, never before, or it just turns into sad dark bits.
- A squeeze of lemon juice over the top at the very end brings brightness that cuts through all that richness.
- Leftovers are honestly just as good cold the next day if you're into that.
Save This recipe changed how I think about pizza—it proved that the crust was never the point, the flavors were. Now every time someone says they're skipping pizza for their diet, I know exactly what to make them.
Recipe FAQs
- → Can I use different meats for the base?
Yes, ground turkey or chicken can substitute beef for a lighter variation without losing flavor.
- → How do I prevent the base from being greasy?
Baking the meat base first and blotting excess grease with paper towels helps reduce moisture and ensures a firm crust.
- → Is it possible to add vegetables to this dish?
Absolutely, adding sliced red onions or bell peppers before the final bake adds extra flavor and texture.
- → What cheese works best for topping?
Shredded mozzarella melts beautifully, creating a gooey layer that pairs well with the meat and pepperoni.
- → Does this meal fit into a low-carb diet?
Yes, the crustless style and ingredient selection keep carbohydrates low while providing satisfying protein and fat.