This low-carb Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash – it’s that delicious!
Spaghetti Squash Crust Pizza
Spaghetti squash crust is a great way of getting more vegetables and fiber. I used spaghetti squash as a base and added egg, mozzarella, parmesan, and salt to season it. This veggie crust is so tasty – it’s even good as a snack without the sauce and cheese on top. Check out my Margherita Pizza recipe or this Cast-Iron Thin Crust Pizza recipe using tortillas.
How to make Spaghetti Squash
The first thing you’ll need for this pizza crust recipe is cooked spaghetti squash. You can cook spaghetti squash in the oven or, if you’re pressed for time, in the microwave.
To cook spaghetti squash in the microwaveOnce you have pierced the skin all over, heat it for five minutes. Continue cooking for two minutes, until the skin is soft when pressed.
Once the squash is done, you can cut it open and remove the seeds. Then, use a fork to scrape the squash. Spaghetti squash has a lot of water, so you’ll need to squeeze all the water out with a clean cheesecloth or dishcloth.
How to Get Crispy Spaghetti Squash Pizza Crust
This spaghetti squash crust recipe was perfected by me dozens of times! The crust will be crispier the thinner it is. I found that parchment paper made the crust crispier than Silpats.
This recipe makes four 7 inch rounds. They are easier to handle. Bake the crusts for 15 minutes, until golden. Next, flip the crusts with a spatula. Bake for six minutes or until crisp.
Variations:
- Seasonings: Switch up the crust’s flavors by adding other dried herbs to the mix.
- Toppings:You can add your favorite pizza toppings. It’d be great with some pepperoni or sausage and veggies, like bell pepper, onion, and mushrooms.
More Spaghetti Squash Recipes You’ll Love:
Spaghetti Squash Crust Pizza
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This plant based Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash – it’s that delicious!
Crust:
- 2 Packed cups cooked spaghetti squash, Spaghetti squash starting at 2.2 lb
- 1 large egg
- 3/4 Cup finely shredded part-skim mozzarella cheese
- 1/4 Cup Parmesan cheese shredded, Not grated
- 1 Take one teaspoon minced garlic
- 1 Take one teaspoon dried oregano
Toppings:
- 1/3 Cup tomato-basil marinara sauce, or pizza sauce
- 1/2 Cup shredded part-skim mozzarella cheese
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You can quickly cook spaghetti squash by piercing it with a knife. Microwave for 5 minutes. Continue to cook for 2 minutes until the skin is tender when you press it.
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Cut it open, remove seeds, and scrape out the squash with a fork.
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Put the cooked spaghetti squash in an old cheesecloth or dishcloth and squeeze out all the water.
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Preheat the oven at 375F. Spray oil on 2 sheet pans and line them with parchment paper.
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Mix the spaghetti squash with the egg and Parmesan in a medium bowl.
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Pat down 4 7-inch rounds on the prepared pan. The thinner they are, the crispier they will be.
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Lightly spray the crust with olive oil spray. Bake for 15 minutes until golden. Then carefully flip it with a spatula. Bake for 5 to 7, until crispy.
Make the pizza:
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Spread about 1 1/2 teaspoons sauce on each baked crust. Leave a 1/2-inch border around it.
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Sprinkle the remaining cheese on top.
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Bake the pizza for 3-4 minutes or until the toppings and cheese are melted.
The crust will be crispier the thinner it is. I found parchment paper to be more crisp than Silpats.
Serving: 2pizzas, Calories: 310kcal, Carbohydrates: 17g, Protein: 30g, Fat: 15g, Saturated Fat 7g, Cholesterol: 130mg, Sodium: 900mg, Fiber: 4g, Sugar: 5g
Keywords: grain free pizza, keto spaghetti squash, spaghetti squash pizza
Source: Skinny Taste
