Ground Beef Pizza Base (Printable)

Protein-rich ground beef forms a crispy crust topped with cheese and pepperoni for a hearty meal.

# What You'll Need:

→ 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 if low carb)
13 - Fresh basil leaves (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine ground beef, egg, Parmesan, garlic powder, onion powder, oregano, basil, salt, and black pepper in a large bowl. Mix gently until just combined.
03 - Transfer the mixture to the lined baking sheet and pat it into a 12-inch round, approximately ½ inch thick, forming a slight edge to hold toppings.
04 - Bake the beef base for 12 to 15 minutes until browned and set. Remove and drain any excess fat.
05 - Spread pizza sauce evenly over the beef base. Sprinkle with mozzarella cheese and arrange pepperoni slices on top.
06 - Return to the oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
07 - Let rest for 2 to 3 minutes. Slice, garnish with fresh basil leaves if desired, and serve.

# Expert Advice:

01 -
  • It's ready start to finish in under an hour, making weeknight dinners feel effortless even when life is chaotic.
  • The crispy-edged beef base has this savory depth that regular dough could never deliver, and people genuinely forget it's not traditional pizza.
  • You get all the comfort of pizza night while keeping carbs low and protein high, so nobody feels like they're missing out.
02 -
  • Don't skip draining the fat after the first bake—a soggy base ruins the whole thing, and that step takes thirty seconds.
  • If your beef mixture feels wet or sticky, it probably needed less handling or your beef was too fatty; the texture should be firm but not rock hard.
03 -
  • Use a meat thermometer if you're unsure—the beef should reach 63°C (145°F) in the thickest part during the first bake.
  • Shred your own mozzarella and keep it cold; it melts more smoothly than pre-shredded varieties and doesn't clump.
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