Save to Pinterest I stumbled onto this ground beef pizza base on a lazy Sunday when I was trying to dodge a bread run to the store. My fridge had ground beef and cheese, my carb-conscious friend was coming over, and something clicked—what if the crust itself could be the protein? That first attempt was wobbly and a bit ambitious, but when it came out of the oven golden and crispy, I realized I'd accidentally created something my whole crew now requests.
The first time I made this for my sister's keto challenge, she eyed it skeptically until that first bite. She looked up from her plate with this surprised smile and just said, 'Wait, this is actually good,' which honestly meant everything coming from someone who takes her food seriously.
Ingredients
- Ground beef (500 g): Use lean if you can—it means less fat to drain later, and the beef flavor stays front and center without greasiness.
- Egg (1 large): This is your binder, what holds everything together so it doesn't fall apart when you slice it.
- Parmesan cheese (2 tbsp grated): Adds a sharp, salty depth that makes people wonder what secret ingredient you used.
- Garlic and onion powder (1 tsp each): These dried seasonings distribute evenly through the base, hitting every bite with savory notes.
- Oregano and basil (1 tsp each): The classics for a reason—they remind your brain this is pizza, even if it's built differently.
- Salt and pepper (½ tsp and ¼ tsp): Season gently here; the cheese and sauce add more saltiness later.
- Mozzarella (120 g shredded): The melt happens beautifully in those last 8-10 minutes, creating those bubbly, stretched strands everyone loves.
- Pepperoni (60 g sliced): Crisps up slightly at the edges and gives you little bursts of salty, spiced goodness.
- Pizza sauce (120 ml): Spread it thin so the base stays crispy on the bottom and doesn't get soggy.
- Fresh basil (optional garnish): A small handful torn right before serving lifts everything with brightness.
Instructions
- Get your oven hot and ready:
- Set it to 220°C (425°F) and line a baking sheet with parchment paper so your creation doesn't stick and you can actually get it off cleanly.
- Make the beef blend:
- Combine the ground beef, egg, Parmesan, and all those dried seasonings in a bowl. Mix with your hands just until everything comes together—overworking it makes the crust dense and tough, almost like a meatball texture instead of something crispy.
- Shape your crust:
- Press the beef mixture onto the parchment into a rough 30 cm round about 1 cm thick. Don't stress about perfect edges, but do make a slight lip around the border so toppings don't slide off mid-bake.
- Pre-bake the base:
- Bake for 12–15 minutes until it's browned and set. You'll smell the beef cooking and see the edges turn golden—that's your signal it's ready. Pull it out carefully and pour off any pooled fat with a tilted spatula.
- Add the toppings:
- Spread sauce thin across the beef, scatter mozzarella evenly, and lay pepperoni slices in overlapping rows. The distribution matters because every slice should get cheese and pepperoni, not a bare spot.
- Final bake until bubbly:
- Pop it back in for 8–10 minutes. You're watching for the cheese to turn golden and bubble at the edges, which means it's pulling all the flavors together.
- Rest and serve:
- Let it sit for 2–3 minutes out of the oven so everything sets up just enough to slice cleanly. Tear some fresh basil on top if you have it, slice into wedges, and serve while it's warm.
Save to Pinterest What got me about this pizza was the moment my picky nephew asked for a second slice without being prompted. He'd been resistant to anything 'different,' but something about the combo of crispy beef, melted cheese, and real pepperoni flavor just clicked for him in a way regular pizza somehow hadn't that week.
Why This Works as a Weeknight Dinner
This pizza fits into busy nights because once you've mixed and pressed the beef, you're really just waiting for two short bake windows. No yeast to proof, no dough rising overnight, no complicated timing—it's a recipe that respects that you have other things going on. I've made it on nights when I had maybe 45 minutes before guests arrived and it came together without stress.
Swapping Flavors and Toppings
The beauty of this base is that once you have the beef crust down, you can build whatever you want on top. I've done it with sautéed mushrooms and caramelized onions on a quiet Tuesday, crispy bacon and jalapeños when I wanted heat, even roasted broccoli when I was trying to sneak vegetables into a meal. The beef base is sturdy enough to hold pretty much anything, which means you can keep making it different without getting bored.
Storage and Reheating Tips
Leftovers keep well in the fridge for up to three days, and reheating in the oven brings the crust back to life way better than a microwave ever could. I usually slice and reheat at 180°C for 5 minutes just to crisp it back up, and it tastes nearly as good as fresh. You can also freeze individual slices wrapped in parchment and foil—they thaw and reheat beautifully on a lazy weekend when you want something substantial without the work.
- Store cooled pizza in an airtight container to keep it from drying out.
- Reheat in a 180°C oven for 5 minutes to restore crispiness without drying it further.
- Frozen slices stay good for up to two months if wrapped tightly.
Save to Pinterest This pizza became my answer to 'what do we eat tonight' because it's flexible, fast, and genuinely good. Once you nail it once, you'll find yourself making it over and over.
Recipe Questions
- → What makes the ground beef base flavorful?
A blend of Parmesan cheese, garlic powder, onion powder, oregano, and basil infuses the beef with rich, savory notes, enhancing the crust's taste.
- → How do you prevent the beef crust from falling apart?
Gently mixing the beef with egg and cheese helps bind the ingredients together. Patting the mixture firmly on the baking sheet creates a sturdy base.
- → Can I add vegetables as toppings?
Yes, sautéed mushrooms, bell peppers, or onions can be added for extra flavor and texture before baking the toppings.
- → Is this dish suitable for low-carb diets?
Yes, using ground beef as the base and sugar-free pizza sauce keeps this dish low in carbohydrates and gluten-free.
- → What can I use instead of pepperoni?
Cooked sausage, vegetarian meat alternatives, or roasted vegetables make great topping variations for different preferences.