For those who would like a lower-carb and gluten-free pizza experience, spaghetti squash crust pizza is a tasty and healthy substitute for regular pizza crusts. Spaghetti squash, a yellow, oblong-shaped winter squash prized for its cooked, stringy, noodle-like flesh, is used to make the crust.
Spaghetti Squash Crust Pizza
In addition to being a terrific way to get more veggies and fiber, this spaghetti squash crust is a great alternative to classic pizza made with grains. I seasoned it with oregano and garlic and bound everything together with spaghetti squash, egg, and mozzarella. Without the cheese and sauce on top, this vegetarian crust would be a great snack in and of itself. It is that delicious.
How to Cook Spaghetti Squash
Cooked spaghetti squash is the first ingredient you’ll need for this pizza dough recipe. Spaghetti squash can be cooked in the oven or, in a hurry, in the microwave.
How do you cook spaghetti squash in a microwave?
Make sure to poke the spaghetti squash all the way through with a knife before cooking it in the microwave for five minutes. Next, cook in increments of two minutes until the skin gives in when touched.
When it’s finished, cut it open, take out the seeds, and use a fork to scoop out the squash. Because spaghetti squash contains a lot of water, you will need to use a clean cheesecloth or dishcloth to press out all of the water.
How to Get Crispy Spaghetti Squash Pizza Crust
To get this spaghetti squash crust recipe just right, I tried it hundreds of times! The crispier the crust, the thinner you make it. Also, I discovered that using parchment paper instead of a Silpat made the crust crispier.
Because this recipe yields four 7-inch circles, handling them will be simpler. Lightly mist the crusts with olive oil spray before baking, and bake for 15 minutes, or until golden. After that, carefully turn with a spatula, and bake until crisp, about six minutes.
- Seasonings: Alternate dry herbs to offer a different taste to the crust.
- Toppers: Top this dough with your preferred pizza toppings. It would be delicious with some sausage or pepperoni and vegetables like mushrooms, onions, and bell peppers.
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Spaghetti Squash Crust Pizza
- 2 packed cups cooked spaghetti squash from a 2.2 lb spaghetti squash
- 1 large egg
- 3/4 cup finely shredded part-skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese not grated
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1/3 cup tomato-basil marinara sauce or pizza sauce
- 1/2 cup shredded part-skim mozzarella cheese
- Make punctures all over the spaghetti squash with a knife, then microwave it for five minutes to cook it rapidly. Next, cook in 2-minute intervals until the skin yields slightly when touched.
- Slice it open, take out the seeds, and use a fork to scrape out the squash.
- After cooking, place the spaghetti squash in a fresh dish towel or cheesecloth and VERY firmly press out all of the water.
- Turn the oven on to 375 degrees. Apply oil spray and line two sheet pans with parchment paper.
- Combine the spaghetti squash, egg, Parmesan, oregano, and garlic powder in a medium-sized bowl.
- On the preheated pan, pat down 4 7-inch circles; the narrower the rounds, the crispier they will be.
- Using a spatula, carefully rotate the crust after 15 minutes of baking, after lightly misting it with olive oil spray and watching it turn brown. Bake for a further 5 to 7 minutes, or until crisp.
Prepare the pizza:
- Over each cooked crust, spread about 1 1/2 tablespoons of sauce, leaving 1/2-inch border all the way around.
- Top with remaining cheese.
- Bake for 3 to 4 minutes, or until the cheese has melted and the toppings are heated.