I remember the first time I tried spaghetti squash. Honestly, I wasn't expecting much. I mean, vegetables pretending to be pasta? Sounded kinda sad, right? But then I roasted it, shredded it, and tasted it… and wow, was I surprised! It had this subtle sweetness and a texture that really did remind me of spaghetti. Then I thought, what if I could make a pizza crust out of this? And thats where this idea came from.
And that’s how this Spaghetti Squash Pizza Crust recipe was born! It’s gluten-free, low-carb, and surprisingly delicious. Perfect for those nights when you’re craving pizza but trying to keep things a little healthier, and what not! Or maybe you just have some spaghetti squash to use up – that works too. This recipe is my go-to whenever I need a pizza fix but want to avoid the bloat that often comes with traditional pizza crust. Trust me, you won’t miss the dough!
Required Equipments
- Baking Sheet
- Parchment Paper
- Microwave
- Food Processor (optional)
- Cheese Grater
- Large Bowl
Spaghetti Squash Pizza Crust with Tomato Sauce and Mozzarella: Frequently Asked Questions
Spaghetti Squash Pizza Crust with Tomato Sauce and Mozzarella
Make a healthy and tasty pizza crust with spaghetti squash! This recipe uses spaghetti squash, almond flour, and Parmesan cheese to create a low-carb, gluten-free pizza crust topped with tomato sauce and mozzarella.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. *Trust me on the parchment, it prevents sticking!*
- Cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits. I usually just use a spoon; works great.
- Place the squash halves cut-side down on the prepared baking sheet. Roast for 30-40 minutes, or until the squash is easily pierced with a fork. You’ll know its ready!
- Let the squash cool slightly. Then, use a fork to shred the squash into spaghetti-like strands. Don’t burn your fingers now!
- Place the shredded squash in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This is KEY to a crispy crust. Seriously, don't skimp on this step; otherwise it'll be a soggy mess..
- In a large bowl, combine the squeezed-out spaghetti squash, almond flour, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix well until everything is evenly distributed. Almost there!
- Form the mixture into a pizza crust shape on the prepared baking sheet. Aim for about 1/4 inch thickness. You can make it round or square – whatever floats your boat. Just make sure it's even, yeah?
- Bake the crust for 20-25 minutes, or until it's lightly golden brown and firm. Keep an eye on it, ovens vary!
- Remove the crust from the oven. Spread tomato sauce evenly over the crust, leaving a small border for the edge. I like to use a good quality sauce from the store – it makes a difference!
- Sprinkle the shredded mozzarella cheese over the tomato sauce. Add any other toppings you desire. Pepperoni? Mushrooms? Pineapple? (Just kidding... mostly.)
- Return the pizza to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly. Ooh, that’s looking yummy.
- Let the pizza cool for a few minutes before slicing and serving. Enjoy your guilt-free pizza night! It's actually pretty good for you, you know?
📝 Notes
- For a crispier crust, bake it a bit longer, just be careful not to burn it!
- You can add other cheeses like provolone or cheddar for extra flavor
- Add a pinch of red pepper flakes for a little heat
🍎 Nutrition
Calories: 250 kcal
Protein: 10 g
Fat: 15 g
Carbohydrates: 20 g
Fiber: 5 g
Calcium: 200mg
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