Ground Beef Pizza Base (Print View)

A protein-rich beef crust topped with mozzarella and pepperoni, baked to golden perfection.

# Components:

→ 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 optional)
13 - Fresh basil leaves (optional)

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, egg, Parmesan cheese, garlic powder, onion powder, oregano, basil, salt, and pepper. Stir gently until just combined to avoid overworking.
03 - Transfer the mixture onto the prepared baking sheet. Press and shape into a 12-inch diameter round, approximately ½ inch thick, creating a slight edge to hold toppings.
04 - Bake the beef base for 12 to 15 minutes until browned and set. Remove and drain excess fat carefully.
05 - Evenly spread pizza sauce over the beef crust. Sprinkle with shredded mozzarella and arrange pepperoni slices on top.
06 - Return to the oven and bake an additional 8 to 10 minutes until cheese is melted and bubbly.
07 - Allow to rest for 2 to 3 minutes. Slice, garnish with fresh basil if desired, and serve.

# Expert Advice:

01 -
  • It tastes indulgently cheesy and crispy while keeping carbs honest, so you won't feel like you're sacrificing anything.
  • There's something oddly satisfying about a pizza base that's actually substantial and meaty rather than doughy.
  • The whole thing comes together in 40 minutes, making it perfect for when you want restaurant-quality flavor without the fuss.
02 -
  • Don't skip draining the fat after the first bake—it's the difference between crispy and soggy, and I learned this through a decidedly wet pizza incident.
  • The beef base needs to cool just slightly before toppings go on, or you'll end up with a watery pool under your cheese instead of a cohesive layer.
  • Measure your herbs in dried form, not fresh—fresh basil and oregano will burn and disappear in a way that leaves the pizza tasting flat.
03 -
  • Use a meat thermometer to ensure the beef base reaches 65°C internally during the first bake—it's the only way to be certain it's cooked through without overdoing the cheese bake.
  • If you find the edges browning too quickly, tent loosely with foil during the final bake and just remove it for the last minute so the cheese finishes properly.
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