Save The first time I made this, I was hunting for something that felt like pizza night but without the carb crash afterward. I'd been staring at ground beef and a block of mozzarella when it hit me—why not skip the dough entirely and let the meat be the foundation? Twenty-five minutes later, I pulled out this golden, bubbling creation that tasted shockingly like the real thing, except better because I could actually taste every layer.
I served this to my sister who's been strictly low-carb for months, and watching her face light up when she realized it was pizza—actual pizza—made the whole kitchen feel warm. She went back for seconds while telling me this was the first time in weeks she didn't feel like she was missing out on something good.
Ingredients
- Ground beef (500 g, 80/20 blend): The higher fat content keeps everything moist and flavorful as it bakes; I learned the hard way that super-lean beef turns rubbery and sad.
- Egg (1 large): Acts as the binder that holds the beef mixture together so it doesn't crumble when you slice into it.
- Parmesan cheese (2 tbsp grated): Adds a sharp, salty undertone that makes the whole base taste more intentional and complex.
- Garlic powder and onion powder (1 tsp each): These penetrate the beef evenly during cooking, unlike fresh versions which can turn bitter.
- Dried oregano (1 tsp for base, ½ tsp for topping): The Italian soul of this dish; the first portion seasons the meat, the second hits you fresh from the oven.
- Salt and black pepper (½ tsp each): Season deliberately at this stage—once everything bakes together, it's too late to adjust.
- Shredded mozzarella (200 g): Use freshly shredded if you can; the pre-shredded stuff has anti-caking agents that prevent that gorgeous melt.
- Pepperoni slices (100 g): They crisp up at the edges while their oils season the cheese underneath, creating little pockets of flavor.
- Pizza sauce (½ cup, sugar-free): The acidity cuts through the richness of the meat and cheese perfectly; taste it first because brands vary wildly.
- Fresh basil (1 tbsp chopped, optional): Added only at the very end so it stays bright green and fragrant instead of turning into a tired herb dust.
Instructions
- Get your oven and pan ready:
- Preheat to 200°C (400°F) and line your baking tray with parchment paper so the beef doesn't stick and cleanup is laughably easy. Having everything prepared before you start mixing means the beef base goes into the oven at peak temperature.
- Mix the beef foundation:
- Combine the ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper in a bowl, stirring just until everything disappears into the meat. Overworking makes it dense and tough; you want it tender enough to almost fall apart when you bite it.
- Shape and bake the base:
- Press the mixture evenly onto the parchment, aiming for about 1 cm thickness so it cooks through without drying out. Slide it into the oven and let it go for 12–15 minutes until the edges brown and you can see the fat starting to render.
- Drain and assess:
- Once the beef looks cooked and golden, carefully lift the whole thing slightly and blot the excess grease with paper towels. This step sounds fussy but it prevents the final layer from becoming greasy instead of gooey.
- Layer on the toppings:
- Spread pizza sauce evenly over the beef, scatter the mozzarella on top, then arrange pepperoni slices however feels right to you. Finish with a light sprinkle of dried oregano so every slice gets that herbal hit.
- Final bake until bubbly:
- Return to the oven for 8–10 minutes until the cheese melts and starts to bubble at the edges. If you want that crispy, golden-brown cheese, give it a quick 1–2 minute broil at the end, but watch it closely because it goes from golden to burnt in seconds.
- Rest and serve:
- Let it cool for 3–5 minutes so the cheese sets just enough to slice cleanly without tearing. Top with fresh basil if you're using it, then cut into wedges and watch people's faces as they realize this is legitimately good.
Save There's something oddly satisfying about serving this to people who assume it must be complicated because it's so good. The conversation always turns into questions about where I got the recipe, and I get to tell them I basically invented it out of frustration with traditional pizza feeling heavy.
Why This Works As A Meat-First Dish
Reversing the pizza formula—putting meat first instead of crust—changes everything about how the flavors land on your palate. The beef becomes savory and substantial enough to carry the other elements without needing bread to prop them up. You taste the quality of every ingredient because nothing gets lost under a thick, doughy base, and your body doesn't go through that carb-fueled energy spike and crash.
Making It Your Own
This recipe is incredibly forgiving if you want to experiment. Some nights I add sautéed red onions or bell peppers before the final bake, other times I swap the ground beef for ground turkey or chicken if I'm in the mood for something lighter. You could even mix in crumbled bacon or Italian sausage into the beef base for extra depth, or use a different cheese blend if you have something that needs using up.
Serving & Pairing Ideas
Serve this straight from the pan while the cheese is still warm and slightly loose, or let it cool completely for leftovers that reheat beautifully. A fresh green salad with bright vinaigrette cuts through the richness, and if you're feeling fancy, a robust red wine like Chianti or Zinfandel pairs unexpectedly well with the oregano and pepperoni.
- You can make this ahead and refrigerate the assembled (but unbaked) version for up to 24 hours, then just add a few extra minutes to the final bake time.
- Leftover slices actually taste even better the next day when all the flavors have had time to meld and the cheese firms up enough for clean slices.
- This feeds four people comfortably as a main dish, or six if you're serving it with sides and salad.
Save This dish crept into my regular rotation because it delivers everything pizza promises without the heaviness or the time commitment. Make it once and you'll find yourself returning to it whenever you want something that feels indulgent but actually makes you feel good.
Recipe Guide
- → Can I substitute the ground beef with other meats?
Yes, ground turkey or chicken can be used as lighter alternatives while maintaining the dish’s texture and flavor.
- → How do I prevent the beef base from being too greasy?
After baking the beef base, blot excess grease with paper towels before adding toppings for a less oily finish.
- → Is it possible to add vegetables to the stack?
Absolutely, sliced red onions or bell peppers can be added before the final bake for extra flavor and texture.
- → Can I make this dish dairy-free?
Substitute mozzarella and Parmesan with dairy-free cheese alternatives to accommodate dietary preferences.
- → What is the best way to serve this pizza stack?
This dish pairs wonderfully with a fresh green salad and bold red wines like Chianti or Zinfandel for a complete meal.