Your choice of toppings (not included in nutrition info)
Instructions
Preheat your oven to 400 degrees F. Line a 14-inch rimmed, non-perforated pizza pan with a circle of high-heat-resistant parchment paper. You can also use a rimmed baking sheet lined with parchment and make the pizza a bit smaller in diameter.
On the prepared baking sheet, flatten the ground beef into a very thin, large circle – make it as thin as you can (⅛-inch thick is good). I use a rolling pin to roll it as thin as I can, then use my fingers to spread it evenly so that it covers the entire pan.
Sprinkle the ground beef with kosher salt, black pepper, garlic powder, oregano, and red pepper flakes.
Bake the meat crust in the preheated oven until fully cooked. If rolled thin, this should take about 10 minutes.
Remove the pan from the oven and switch the oven to broil. By now, the meat crust has shrunk and is sitting in a pool of cooking liquids. Carefully transfer it, using two wide spatulas, to a foil-lined rimmed baking sheet.
Spread the meat base with pizza sauce, then sprinkle the cheese evenly on top. Add your toppings. Return to the oven and broil just until the cheese is melted, 1-2 minutes. You can also bake in the 400F oven for 5 more minutes instead of broiling, but I do like the way broiling crisps up the meaty edges.
Allow the meatzza to rest for 5 minutes before cutting it into 8 triangles and serving.
Video
Notes
Nutrition info doesn't include toppings.It’s important to make the meat crust as thin as possible. I use a Wilton brand 14-inch rimmed, non-perforated pizza pan to spread the meat out. I cover it with a piece of parchment paper and use a rolling pin to roll it very thin, as shown in the video.I then bake it in the pizza pan. Since the pizza pan is rimmed but still pretty shallow, I line the oven rack with foil just in case some of the cooking juices spill over. So far I haven’t had any issues, but in terms of oven safety, you might decide it’s best to make the crust a little thicker and use a rimmed baking sheet, which is deeper than a pizza pan.The meat crust shrinks quite a bit as it bakes. I roll it to fit a 14-inch pizza pan, and after 10 minutes in the oven, it shrinks to 9 inches. At this point, it sits in the pizza pan in a pool of cooking juices, so I carefully transfer it, using two wide spatulas, to a foil-lined rimmed baking sheet.