This pizza uses 800g of ground beef as the crust — no flour, no dough, no grains at all. The base cooks under the grill, drains off excess fat, then gets topped with passata, cheese, and whatever else you like. At 68g of protein per serving, it functions as a complete, filling meal rather than a snack.
Why this recipe works
Two things make this work. First, ground beef sets firm under direct grill heat — the fat renders out and the proteins bind together, giving you a base that holds its shape when you slice it. Spreading it as thin as possible on greaseproof paper is what gets you a crust rather than a meat patty. Second, draining the rendered fat partway through cooking is not optional — it stops the base from sitting in grease and going soggy before the toppings even go on. Those two steps are the difference between a pizza you can actually pick up and a pan of loose meat with cheese on top.
Mistakes to avoid
- Using lean mince and skipping the drain step anyway. Even lean beef releases liquid. If you don’t drain after the first 15 minutes, the base steams rather than firms up. Tilt the tray carefully and blot with paper towel if needed.
- Spreading the base too thick in the middle. Ground beef shrinks and pulls inward as it cooks. Deliberately make the centre slightly thinner than the edges when you first spread it — it will even out under heat.
- Adding cold toppings straight from the fridge. Cold passata and cheese dropped onto a hot base drops the surface temperature and slows the final melt. Let them sit at room temperature for a few minutes while the base cooks.
- Not checking internal temperature. The base needs to reach 160°F (71°C) before you add toppings. A meat thermometer takes five seconds and removes all guesswork — skip it and you’re relying on visual cues that aren’t reliable with a thin beef layer.
- Overloading with wet toppings. Gherkins and fresh tomatoes release moisture under heat. Slice them thin and pat dry before adding, or the cheese won’t brown properly and the base softens underneath.
Grain-Free Meat Crust Pizza (High Protein, No Flour)
Equipment
Ingredients
- 2 medium gherkins - pickled, sliced
- 1 tablespoon dried Italian herb mix - oregano, thyme, basil
5 cups romaine lettuce - about 200g, torn or chopped
- ¼ teaspoon fine sea salt - or to taste
- ½ cup optional toppings - cooked sausage slices, crispy bacon pieces, sliced bell peppers, sliced mushrooms
Instructions
- Place greaseproof (parchment) paper on a 12-inch (30cm) round pizza pan or baking tray.
- Spread the ground beef out on the paper and flatten it with damp hands or the back of a spoon, pressing as thinly as possible — aim for 5mm (¼ inch) thick — to ensure the base is as wide as possible.1.76 lbs ground beef (minced beef)
- Place the tray under the grill (broiler) on medium heat, approximately 200°C / 400°F, positioning the rack about 15cm (6 inches) from the element. While the base cooks for approximately 15 minutes, prepare the toppings.
- Place 150g (5.3 oz) of passata in a bowl with 1 tablespoon of dried Italian herbs and ¼ teaspoon of sea salt. Stir to combine.5.3 oz passata or crushed tomatoes (tomato puree with seeds removed), 1 tablespoon dried Italian herb mix, 1/4 teaspoon fine sea salt
- Grate 150 grams of mozzarella cheese and set aside.5.3 oz mozzarella cheese
- Prepare a side salad by combining the romaine lettuce, sliced tomatoes, sliced gherkins, and grated carrot in a bowl. Drizzle with 1 tablespoon of extra virgin olive oil or melted coconut oil and toss to coat.5 cups romaine lettuce, 2 medium tomatoes, 2 medium gherkins, 1 medium carrot, 1 tablespoon coconut oil
- After 15 minutes, carefully remove the tray and drain off all rendered fat (tilt the tray and blot with kitchen paper). Return the base under the grill for another 3-5 minutes until the surface is fully browned and firm, with no pink remaining. Use a meat thermometer to confirm the thickest part reads 160°F / 71°C.
- The base is ready when the top surface is uniformly browned, the edges have pulled slightly away from the greaseproof paper, and a meat thermometer reads 160°F / 71°C at the thickest point. Remove from the grill.
- Add the passata sauce with a spoon and spread it out evenly across the base. Top with the grated cheese.5.3 oz passata or crushed tomatoes (tomato puree with seeds removed), 5.3 oz mozzarella cheese
- At this stage, you can add any other toppings that you have, such as chopped gherkins, cooked sausage slices, or sliced mushrooms.1/2 cup optional toppings, 2 medium gherkins
- Return the topped pizza under the grill on low heat, approximately 150°C / 300°F. Cook for 5-7 minutes, watching closely, until the cheese is fully melted and bubbling with light golden spots.
- Remove from the grill, let rest for 2 minutes, then slice into portions and serve immediately with the side salad.
Notes
Nutrition
Common questions
Can I use a higher fat percentage ground beef, or does it have to be lean?
You can use standard 80/20 ground beef — the recipe accounts for this with the mid-cook drain step. Higher fat content actually helps the crust develop a better exterior texture as it cooks; just make sure you drain thoroughly before adding toppings or the base will be greasy.
The salad is dressed with coconut oil — is that enough, or does it need something else?
Coconut oil works as a light dressing but it solidifies quickly on cold leaves, which can make the salad feel waxy. A tablespoon of extra virgin olive oil with a squeeze of lemon is a better practical choice — it stays liquid and coats the romaine and carrot evenly without clumping. Skip the coconut oil on the salad entirely if your kitchen runs cool.
How do I know when the beef base is fully cooked through before adding toppings?
Use a meat thermometer and confirm the thickest part reads 160°F (71°C) — that is the safe internal temperature for ground beef. Visually, the top surface should be fully browned with no pink remaining and the edges will have pulled away slightly from the greaseproof paper.
More mince recipes to try
- Spicy Beef Stuffed Peppers
- Hearty Beef Cauliflower Bake
- Ultimate Cheesy Beef Bake
- Levantine Spiced Beef Flatbreads
