Meat Pepperoni Pizza Stack (Printable Version)

Crustless pizza featuring spiced ground beef, mozzarella, pepperoni, and oregano baked to savory perfection.

# Needed Ingredients:

→ 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, combine ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper. Mix until just combined without overworking.
03 - Press the meat mixture evenly onto the prepared tray, shaping a round base about ½ inch thick.
04 - Bake for 12 to 15 minutes until browned and most fat has rendered. Blot excess grease with paper towels if needed.
05 - Spread pizza sauce evenly over the cooked base. Top with shredded mozzarella, layer pepperoni slices, then sprinkle 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 develop a golden cheese crust, if desired.
08 - Remove from oven, sprinkle with fresh basil if using, allow to cool for 3 to 5 minutes, then slice and serve.

# Expert Advice:

01 -
  • It tastes like indulgent pizza night without the carb crash that usually follows.
  • The beef base gets impossibly crispy and savory, almost like a meat lovers dream without needing yeast or waiting for dough to rise.
  • When friends find out theres no crust, they're genuinely shocked at how satisfying each bite feels.
02 -
  • The first bake is about rendering fat and creating that crispy texture—rushing through it or underbaking means your base will be gray and steamed, not golden and caramelized.
  • Blotting grease between the two bakes is not optional if you want this to taste like pizza and not like pizza-flavored oil.
  • Don't skip letting it cool for those few minutes—I learned this the hard way when I sliced it hot and ended up with a beautiful melted mess that fell apart on the plate.
03 -
  • Ground turkey or chicken works beautifully as a substitute if you want something lighter, though you'll lose a bit of that rich savory flavor—compensate by adding an extra ½ tsp of dried oregano and a pinch of garlic powder.
  • Make two at the same time on separate trays—they bake side by side without interfering, and you'll have leftovers that actually taste better cold the next day than some people's fresh pizza.
Go Back