As an electric smoker expert, I am always looking for new and exciting ways to use my smokers. Today, I’m sharing one of my favorite discoveries: the smoked hamburger crust pizza.
This innovative alternative to traditional pizza is not only delicious but also versatile enough to work in various smokers, from my Masterbuilt 30-inch Propane Smoker MPS230 to the Oklahoma Joe’s Tahoma 900.
The Appeal of Hamburger Crust Pizza
I stumbled upon this smoked hamburger crust pizza recipe while searching for dishes that work well in propane smokers. It turns out that it’s fantastic for just about any smoker who can reach temperatures around 300°F.
What makes this recipe special is its unique hamburger crust, offering a rich, meaty flavor that enhances the traditional pizza experience. The beauty of this recipe lies in its simplicity and flexibility.
By using hamburger as the crust, we’re eliminating the high-carb flour base of traditional pizzas. This not only reduces the overall carb count but also adds a rich, meaty flavor to every bite.
The smoke from the wood chips infuses the meat, creating a unique flavor profile that you can’t achieve with oven-baked pizzas.
Cooking Time and Serving Size
- Cooking Time: Approximately 1.5 hours
- Serving Size: Serves 2-3
Ingredients
For the Hamburger Crust:
- 1.5 pounds lean hamburger (93/7 recommended)
- 1 egg
- 1.5 tablespoons Italian seasoning
- 0.5 tablespoon garlic powder
- 1.5 teaspoons cornstarch
For the Pizza Sauce:
- 0.5 cup ketchup
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- 0.5 teaspoon red crushed pepper (optional)
Toppings:
- 1 cup shredded cheese (divided)
- Your choice of toppings (e.g., bacon, mushrooms, olives, parmesan cheese)
Let’s break down these ingredients:
Hamburger: I recommend using 93/7 lean hamburger. This ratio provides enough fat for flavor without causing excessive shrinkage during cooking. If you use a fattier blend like 80/20, expect more shrinkage and a slightly greasy result.
Italian Seasoning: This herb blend typically includes basil, oregano, rosemary, thyme, and garlic powder. It adds a classic pizza flavor to the meat crust. If you don’t have a pre-made blend, you can mix equal parts of these herbs.
Cornstarch: This is crucial as a binder. It helps hold the meat together, creating a firm crust that can support your toppings. Don’t skip this ingredient, as it’s key to the texture of your pizza.
Ketchup-based Sauce: I use a ketchup with 50% less sugar as a base for the sauce because it complements the hamburger well and helps to reduce the overall sweetness, making it a perfect match for the savory hamburger crust. The added seasonings transform it into a flavorful pizza sauce.
Equipment
- Smoker (I’ve used both the Masterbuilt MPS230 and Oklahoma Joe’s Tahoma 900)
- Pizza pan or plate
- Parchment paper
- Grill mat (optional) or pizza grate pan
- Wood chips for smoking (I recommend hickory or mesquite)
Instructions
- Preheat your smoker to 300°F. If using a propane smoker like the Masterbuilt MPS230, turn on the propane tank and set the temperature. For pellet smokers like the Oklahoma Joe’s Tahoma 900, load the hopper with pellets and set the temperature.
- While the smoker is heating, prepare the crust. In a large bowl, beat the egg. Add the hamburger, breaking it apart for easier mixing. I find that pulling the hamburger apart with my fingers before adding it to the bowl makes mixing much easier.
- Add the Italian seasoning, garlic powder, and cornstarch to the meat mixture. Mix until combined, but be careful not to overmix. Overmixing can make the meat tough, so stop as soon as the ingredients are evenly distributed.
- Place a pre-cut parchment paper on a pizza pan or plate. Spread the hamburger mixture evenly, forming a crust with raised edges. Aim for a thickness of about 1/4 to 1/2 inch. If you have two pizza pans, you can place the parchment between them and press down to create a more uniform crust.
- Use your fingers to create a slight ridge around the edge of the crust. This will help contain the sauce and toppings.
- For the pizza sauce, mix ketchup, Italian seasoning, garlic powder, and red crushed pepper in a bowl. Refrigerate to allow flavors to meld while the crust cooks.
- If your parchment paper is larger than your smoker rack, trim it to fit. This prevents the paper from interfering with heat circulation in the smoker.
- Place the hamburger crust directly on the smoker rack or on a grill mat. If using a propane smoker, add wood chips to the chip tray now. For pellet smokers, the wood flavor will come from the pellets.
- Smoke the hamburger crust pizza at 300°F for about an hour, or until the internal temperature reaches 160°F. The cooking time can vary depending on the thickness of your crust and the exact temperature of your smoker.
- Remove the crust from the smoker and drain excess grease if needed. You can tilt the crust slightly to let the grease run off, or transfer it to a new piece of parchment paper.
- Spread the prepared pizza sauce over the crust. Do not overdo it – a thin layer is sufficient to avoid making the crust soggy.
- Add half of the shredded cheese, your choice of toppings, and then the remaining cheese. Adding cheese in two layers helps bind the toppings to the pizza. Sprinkle with parmesan cheese if desired.
- Return the pizza to the smoker and increase the temperature to about 350°F if your smoker allows. Cook for another 30 minutes, until the cheese is melted and the edges are crispy.
- Remove from the smoker, let it rest for a minute to allow the cheese to set slightly, then slice and enjoy!
Tips and Variations
- Lean hamburger (93/7) works best for this recipe. It provides enough fat for flavor without excessive shrinkage. If you use a fattier blend, you may need to drain more grease after the initial cooking.
- Be careful with the amount of tomato sauce and shredded cheese if following a strict low-carb diet, as these can contain added sugars and cornstarch. You can reduce the sauce or use a sugar-free option if needed.
- You can experiment with different seasoning blends. For example, try a taco-seasoned crust for a Mexican-inspired pizza. Simply replace the Italian seasoning with taco seasoning in the crust mixture.
- Use grill mats to prevent sticking and make cleanup easier. These are especially helpful if your smoker grates have wide spaces.
- Don’t skip the cornstarch – it acts as a crucial binder for the crust. Without it, your crust may fall apart when you try to add toppings or slice the pizza.
- Feel free to add fresh toppings after cooking if you prefer them less cooked, as my wife does with her taco-style pizza. This works great for ingredients like fresh tomatoes or lettuce.
- If you’re using a pizza pan, consider transferring the crust directly to the smoker grates after the initial cooking. This allows for better smoke penetration and a crispier bottom.
- Experiment with different wood chips to find your favorite flavor profile. Hickory and mesquite work well, but you might also enjoy fruitwoods like apple or cherry for a milder smoke flavor.
- The key to a great smoked hamburger crust pizza is maintaining a consistent temperature in your smoker. This ensures even cooking and optimal smoke infusion.
The Science Behind the Smoke Ring
One of the most satisfying aspects of this pizza is the smoke ring you’ll see when you cut into the crust. The smoke ring is that pinkish layer just under the surface of the meat.
It’s formed when the wood smoke’s nitrogen dioxide combines with the meat’s myoglobin. This reaction is most effective at lower temperatures, which is why we start cooking the crust at 300°F before raising the temperature to finish the pizza.
Conclusion
This smoked hamburger crust pizza has become one of my surprise favorites, offering a delicious hybrid of pizza and cheeseburger that’s perfect for smoker enthusiasts and pizza lovers alike. The smoke ring in the crust adds an extra layer of flavor you can’t get with traditional pizza, combining the comfort food appeal of pizza with rich, smoky barbecue flavors.
While it’s a lower-carb option, remember it’s not completely carb-free due to the cornstarch, tomatoes, and ketchup. The versatility of this recipe allows for easy adaptation to suit different tastes or dietary needs, from super low-carb versions to more indulgent variations.
It’s a great dish for gatherings, sure to intrigue and impress your guests with your smoker skills. Give this recipe a try in your smoker, and I’m confident you’ll be as impressed as I was with this unique way to enjoy pizza flavors while maintaining a lower-carb lifestyle.
FAQ
Q: Can I use ground turkey instead of hamburger?
A: Yes, ground turkey can be used as a substitute, but it may have a different texture and flavor.
Q: Can I make this recipe in an oven?
A: Yes, you can bake the hamburger crust pizza in an oven at 300°F, but you won’t get the same smoky flavor as you would from a smoker.
Q: How do I store leftovers?
A: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.