I’m always searching for a way to incorporate more vegetables but still enjoy all my favorite foods. This spaghetti squash pizza crust is exceptional. It tastes great and it is low in carbs and full of vitamins. Load it with whatever you like and try not to eat the whole thing! I mean it’s okay if you do though, cause it’s all vegetables!
Tips For Making Spaghetti Squash Pizza Crust
Spaghetti Squash
Remove the seeds before you make your squash. A secret I use to remove the seeds is using a grapefruit spoon! The serrated spoon is perfect for getting out those stuck on seeds. I love using my Instant Pot to make cooking the squash quick and painless. Fill your pot with an inch of water. Add your trivet or steamer basket on top of the water. Add your squash on top and cook for 10 minutes manual. Quick release when it’s finished.
To cook in the oven. Preheat your oven to 400. In a shallow baking dish add about 2 inches of water. Add your squash face down in the water. Bake for 45 minutes.
Let it completely cool before you add it to your dish towel or cheese cloth to strain. Remove as much water as you can to get a crust that will hold well.
To Make Vegan
This crust can easily be made gluten free by using an egg alternative. I like using Bobs Egg replacement or Just Egg. Read the instructions and use what the ratio would be for 1 egg.
I top my pizza with my favorite dairy free cheese like Miyoko or Violife.
Baking Crust
Once you have added all your ingredients together. Take a large piece of parchment paper to cover the pizza pan you are using. Evenly lay out the dough on the sheet. Add to the oven and bake for 20 minutes. you want the crust to be browned and crisp around the edges. When it’s done you can remove it and flip it over. Add the sauce and toppings and bake for an additional 10 minutes or until the cheese has melted.
Let the pizza cool completely. The longer the pizza rests and cools the easier it is to handle and the less likely the crust will break.
Spaghetti Squash Pizza Crust
Ingredients
- 2 Cups Spaghetti Squash Cooked and Drained
- 4 Tbsp Nutritional Yeast
- 1 Egg Beaten
- 2 Tbsp Almond Flour
- 1 Tbsp Italian or Oregano Seasoning
- 1 Tsp Garlic Salt
- 1 Tsp Red Pepper Flakes
Toppings- Optional
- ¼ Cup Sun Dried Tomatoes Sliced
- ½ Cup Kalamata Olives Halved
- 1-2 Cups Shredded Cheese I used smoked mozzarella by Miyoko
- ½ Cup Pesto Of Choice
Instructions
- Preheat oven to 400
- De seed and cook spaghetti squash. Let cool, remove from shell and add to towel or cheese cloth to strain and remove all water.
- Add spaghetti squash to a bowl. Mix in beaten egg, nutritional yeast, almond flour and seasoning.
- Spread parchment paper on a pizza pan.
- Add mixture to parchment paper and spread out evenly in the shape of a circle or rectangle
- Bake for 20 minutes or until the edges start to brown.
- Flip it over, add sauce, toppings and cheese
- Put back in the oven and bake for another 10 minutes or until cheese is melted.
- Remove from the oven, let cool for 5 minutes, cut and enjoy!