Meat Pizza Pepperoni Stack (Print View)

Crustless meat base layered with mozzarella, pepperoni, and oregano, baked to a golden finish.

# Components:

→ Meat Base

01 - 1.1 lb (500 g) ground beef (80/20 fat ratio 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 (200 g) shredded mozzarella cheese
10 - 3.5 oz (100 g) sliced pepperoni
11 - ½ cup (120 ml) sugar-free pizza sauce
12 - ½ tsp dried oregano
13 - 1 tbsp chopped fresh basil (optional)

# Directions:

01 - Preheat oven to 400°F (200°C). Line a baking tray or pizza pan with parchment paper.
02 - In a mixing bowl, combine ground beef, egg, Parmesan, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix gently until just combined to avoid overworking.
03 - Press the beef mixture evenly onto the prepared tray, shaping into a round base approximately ½ inch (1 cm) thick.
04 - Bake the beef base for 12–15 minutes until browned and most fat has rendered. Blot excess grease carefully with paper towels and drain if necessary.
05 - Spread pizza sauce evenly over the cooked beef base. Top with shredded mozzarella, arrange pepperoni slices atop cheese, and sprinkle with dried oregano.
06 - Return to the oven and bake for an additional 8–10 minutes until the cheese is melted and bubbly.
07 - Optional: Broil for 1–2 minutes to achieve a golden cheese finish.
08 - Remove from oven, sprinkle with fresh chopped basil if desired, allow to cool for 3–5 minutes, then slice and serve.

# Expert Advice:

01 -
  • It tastes like pizza but feels lighter, so you never hit that heavy-carb crash afterward.
  • The beef base gets crispy in spots and tender in others, creating this perfect textural contrast with the bubbly cheese.
  • Ready in 40 minutes total, including oven time, so it fits into weeknight reality.
  • Works beautifully as leftovers—cold slices are honestly just as good as hot ones.
02 -
  • Don't skip blotting the cooked beef base—that grease looks delicious pooling there, but it will make your final pizza soggy and slide around on the pan.
  • Low-moisture mozzarella is non-negotiable; fresh mozzarella will weep water and turn the whole thing into a slippery mess halfway through cooking.
  • The beef base is done when it's browned on top but still has a slight jiggle when you shake the pan—it's not as cooked as a beef patty would be, and that's exactly right.
03 -
  • Use parchment paper, not aluminum foil—the grease won't stick to paper the way it does to foil, and cleanup becomes effortless.
  • If your beef base starts browning too quickly on the edges before the center is cooked through, lower the oven temperature by 25 degrees and add a few minutes to the baking time.
  • Taste the raw beef mixture before you press it onto the pan—if it needs more seasoning, now is the time to adjust it, not after it's cooked.
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