Meat Pizza Pepperoni Stack

My first attempt at a crustless pizza happened on a random Tuesday when I realized I had ground beef thawing, a half-empty jar of pizza sauce, and absolutely no flour for dough. Instead of ordering takeout, I pressed that beef straight onto a pan, topped it with cheese and pepperoni, and baked it. Twenty-five minutes later, I had something better than I expected—crispy edges, melted cheese, and all the pizza satisfaction without the carbs. It became my go-to when I wanted that pizza fix without the bread guilt.

I made this for friends who were skeptical about skipping the crust, and watching them take that first bite was worth it. One of them actually said, 'This is what I've been craving without knowing it,' and then ate three slices. Since then, it's become the recipe I pull out when people are tired of the usual pizza night routine but don't want to admit they're curious about low-carb cooking.

Ingredients

• Ground beef (80/20): The fat ratio matters here—leaner beef tends to dry out, while this blend renders beautifully and keeps the base moist and flavorful.
• Egg: This is your binder, the quiet ingredient that keeps everything from falling apart, though honestly you barely taste it once it's cooked.
• Parmesan cheese: Grated, not the pre-shredded kind that gets clumpy—it adds a salty umami punch that makes the beef taste more like itself.
• Garlic and onion powder: Fresh would be nice, but these dried versions distribute evenly and don't add moisture that could make the base soggy.
• Oregano: Use the dried stuff here—it's more concentrated and holds its flavor through the cooking process better than fresh.
• Mozzarella cheese: Low-moisture mozzarella works best; fresh mozzarella releases too much water and makes the top soggy instead of bubbly.
• Pepperoni: Get the good kind if you can—it seasons the whole dish as its oils release into the cheese.
• Pizza sauce: Sugar-free matters if you're staying low-carb, but honestly even regular sauce works; just check the label for what you're comfortable with.

Instructions

Mix the beef base gently:

Combine the ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper in a bowl—use your hands if you want, but don't squeeze or knead it like bread dough. Overworking beef makes it dense and rubbery, and we want this tender and light.

Press and shape:

Spread that mixture onto your parchment-lined pan into a round, about the thickness of your thumb. It doesn't need to be perfect; a little unevenness actually helps—thin spots get crispy, thick spots stay juicy.

Bake the foundation:

Slide it into a 400°F oven for 12 to 15 minutes until the beef is browned and you can see fat pooling around the edges. This is the moment you'll want to use paper towels to blot away excess grease—it makes a difference in texture.

Layer with sauce and cheese:

Spread pizza sauce evenly across the cooked beef, then add your mozzarella in an even layer. Lay pepperoni slices on top like you're making a regular pizza, then sprinkle oregano over everything.

Melt and finish:

Back into the oven for 8 to 10 minutes until the cheese is bubbly and the edges of the pepperoni are starting to cup and brown slightly. If you want golden spots, run it under the broiler for a minute or two—watch it though, it can go from golden to burnt fast.

Rest and serve:

Let it sit for a few minutes so the cheese sets slightly, then slice it like a regular pizza and plate it up.

Save

There's something deeply satisfying about serving this to people and having them realize halfway through that there's no bread underneath. It's like a small magic trick every time, and suddenly you're the person who figured out how to make pizza feel less heavy without sacrificing any of the taste.

Why This Works as a Weeknight Dinner

Most pizza nights involve dough proofing, rising time, stress—this skips all that and lands on the table in less than an hour. The beef base is forgiving too; if you press it slightly thinner in one spot or thicker in another, it doesn't matter. The thin parts crisp up beautifully, and the thick parts stay tender, so there's no such thing as a 'wrong' shape. I've made this dozens of times now, and I've never once thought about making traditional pizza again when I'm in a hurry.

Make It Your Own

The base recipe is solid, but this is where personality comes in. I've added sautéed bell peppers, caramelized onions, sliced mushrooms, jalapeños, or even a sprinkle of Italian seasoning on top of the sauce before adding cheese. Some nights I'll throw a handful of fresh basil on at the very end, and other nights I skip it entirely. The thing about a meat-based pizza is that it's forgiving—the beef is already flavorful enough to carry the whole dish, so whatever you add just becomes a welcome accent.

Storage and Leftovers

This keeps beautifully in the fridge for three or four days, and honestly, cold slices the next day are almost better than fresh ones—the flavors have had time to meld and the texture becomes more interesting. You can reheat slices in a 350°F oven for about five minutes, or just eat them cold straight from the fridge if you're in that kind of mood. I've even frozen leftover slices and reheated them weeks later with no degradation in quality, though the cheese never quite bubbles the same way twice.

• Store it in an airtight container to keep it from drying out.
• Slice it into individual portions before storing so you can grab what you need without thawing the whole thing.
• If you're reheating from frozen, add an extra 2–3 minutes to the oven time.

Save

This recipe genuinely changed how I think about pizza, and it's become something I make not just for low-carb weeks but because it's genuinely delicious and feels less heavy than the traditional version. Once you taste it, you'll understand why.

Recipe FAQ

→ What type of meat works best for the base?

Ground beef with an 80/20 fat ratio is ideal, providing flavor and moisture for a sturdy crust.

→ Can I substitute different cheeses for mozzarella?

While mozzarella melts beautifully, provolone or fontina can be alternatives for varying flavor and texture.

→ How do I prevent the meat base from becoming soggy?

Bake the meat base until browned and blot excess grease with paper towels before adding toppings to maintain firmness.

→ Is it possible to add vegetables to this dish?

Yes, sliced red onions or bell peppers can be added before the final bake for extra flavor and texture.

→ How long should it be baked to achieve perfect cheese melt?

After topping, bake for about 8–10 minutes until cheese is melted and bubbly, with an optional brief broil for golden color.