High-Protein Crustless Pizza Pie
Low carb, sugar-free and ready in 30 minutes — a beef-base pizza pie under thick mozzarella and pepperoni, sliced in real wedges
This high-protein crustless pizza pie keeps every promise on the cover: low carb, sugar-free, ready in 30 minutes — with 53g protein, 5g net carbs and 420 calories per serving. A seasoned beef base replaces the crust entirely, baked under pizza sauce, a thick blanket of mozzarella and pepperoni, then sliced into proper wedges like the pie in the photo.
Per serving: 420 calories, 53g protein and 5g net carbs. Ready in 30 minutes.
Why you’ll love this pizza pie
- 53g protein per wedge for 420 calories
- Low carb and sugar-free — exactly as promised on the cover
- On the table in a genuine 30 minutes
- Real wedges you can pick up — no fork required
- Thick, bubbling mozzarella and crisped pepperoni
- Zero crust, zero dough, zero waiting
Health notes
- Beef base: Seasoned ground beef pressed into the pie dish IS the crust — pure protein.
- Egg and Parmesan binder: Holds the base together so the wedges slice cleanly.
- No-added-sugar sauce: Check the label; hidden sugar is the classic pizza trap.
- Sugar-free pepperoni: The pizzeria finish without the sugar some brands add.
- Locked from the cover: The photo supplied the title, claims, time and macros, so they are kept consistent throughout the block.
Key element — press firm, bake the base, rest the pie
Three moves make the wedges hold. Press the beef base firmly and evenly into the dish with no thin spots. Bake it alone first and pour off the juices so the base sets dry. Then rest the finished pie a full 10 minutes before slicing — cut it hot and the cheese slides; rested, it slices into clean wedges like the photo.
Ingredients
Beef base
- 2 lb lean ground beef (90/10)
- 1 large egg
- ½ cup grated Parmesan
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Topping
- ½ cup pizza sauce, no added sugar
- 2 cups shredded low-moisture mozzarella
- 16 slices sugar-free pepperoni
- 2 Tbsp chopped fresh parsley or basil
Swaps
- Turkey base: Ground turkey (93% lean) — press extra firm.
- Supreme: Peppers, onions and mushrooms over the sauce.
- Spicy: Hot pepperoni and chilli flakes.
- White pie: Garlic cream sauce instead of tomato.
Instructions
| 1 | Mix the base. Heat the oven to 400°F. Mix the beef, egg, Parmesan, Italian seasoning, garlic powder, salt and pepper until just combined. |
| 2 | Press into the dish. Press the mixture firmly and evenly into a greased 9-inch pie dish, building a slight rim around the edge. No thin spots — they crack. |
| 3 | Bake the base. Bake for 12 minutes until set and browned at the edges. Carefully pour off all the juices — a dry base slices cleanly. |
| 4 | Sauce and cheese. Spread the pizza sauce over the base, then blanket with the mozzarella right to the edges. |
| 5 | Pepperoni and bake. Arrange the pepperoni over the top. Bake for 8–10 minutes until the cheese is bubbling and spotted golden and the pepperoni cups are crisp. |
| 6 | Rest and slice. Rest for 10 minutes — this is what makes the wedges hold. Scatter with parsley, slice into 4 wedges and serve, like the pie in the photo. |
Pro tips
- Wet hands stop the beef sticking while you press.
- Pour off the juices after the base bake — never skip this.
- Low-moisture mozzarella melts thick and slices clean; fresh mozzarella weeps.
- The 10-minute rest is the difference between wedges and a pile.
- Leftover wedges reheat in the air fryer for a crisp top.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 420 |
| Protein | 53g |
| Net carbohydrates | 5g |
| Total carbohydrates | 6g |
| Fiber | 1g |
| Total fat | 21g |
| Sodium | 920mg |
Per serving (4 wedges), locked from the cover: 53g protein, 5g net carbs, 420 calories. Exact macros vary slightly with beef fat percentage and sauce brand.
Variations
BBQ beef pie
Sugar-free BBQ sauce, red onion and smoked cheese.
Taco pie
Taco seasoning in the base, cheddar and jalapeños on top.
Breakfast pie
Breakfast sausage base with cheddar and a fried egg per wedge.
Margherita
Just sauce, mozzarella and torn basil — the simplest pie.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Wrap wedges individually; they slice even better cold |
| Freezer | Up to 2 months | Freeze wedges in a single layer; thaw overnight |
| Reheat | — | Air fryer at 375°F for 4–5 minutes for a crisp top |
