This pizza swaps the dough for a crust of seasoned ground beef, so the whole thing is low-carb and ready in about 20 minutes of oven time. The trick is baking the beef base on its own at 180°C (350°F) for 10 minutes first: the juices render out, the meat firms up, and slices hold together instead of turning soggy. Pour off any liquid before the sauce, mozzarella and pepperoni go on. Back in the oven, watch for the cheese to bubble across the middle, not just melt at the edges. Leaner beef, around 90%, keeps grease from pooling on top.
Instructions
- 1
Season the minced beef with salt and pepper, mix briefly, then shape it on a parchment-lined tray into an even round, like a pizza base.
- 2
Bake at 180°C / 350°F for about 10 minutes, until the edges turn golden and most of the juices have rendered out. Drain off excess liquid if needed.
10:00 - 3
Spread a layer of pizza sauce over the meat base, scatter mozzarella generously, and finish with pepperoni slices.
- 4
Return to the oven for another 8–10 minutes, until the cheese is molten and bubbling. Top with fresh basil leaves before serving.
10:00
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Frequently Asked Questions
Why pre-bake the meat base?
A first bake firms the beef into a sturdy crust and renders out juices, so the finished pizza is not watery and you can slice it like a real pizza.
How do I stop it being greasy?
Drain the rendered fat and liquid after the first bake before adding toppings. Leaner beef (around 90%) also helps keep it from pooling.
Is it really low-carb?
Yes — the crust is just seasoned beef, so it is naturally low-carb and high-protein. Watch the pizza sauce for added sugar if you are strict.