Spaghetti Squash Pizza Crust

IMG_3606My husband can tell you that I am a little pizza-obsessed. I pretty much try to talk him into pizza for dinner any chance I get. It's also a good barometer for if I'm not feeling well. If you offer me pizza and I decline, I am very, very (like maybe gravely) ill. 

Okay, not gravely ill. That's a dramatization. You got me.

Keeping me honest. That's you guys. IMG_3609So here's the thing with this pizza: The crust is made from spaghetti squash. No flour. No butter. Just veggies and cheese, please. 

If you made spaghetti squash with me last time I posted about this delicious vegetable, then you've already had something quite similar. I love spaghetti squash with tomato sauce and cheese, so making a pizza version was just the next logical step. Right?IMG_3537Spaghetti Squash Pizza Crust, makes one large crust.

1 spaghetti squash
1 egg
1/2 teaspoon dried oregano
1/4 teaspoon cayenne
1/2 teaspoon salt

First, carefully cut the squash in half and scoop out the seeds and innards. This part kind of smells like autumn, because it reminds me of carving pumpkins.IMG_3577Lightly coat the inside of the squash in a couple teaspoons of olive oil. Bake at 375Β°F for about 45 minutes, until the inside is easy to shred with a fork. Allow to cool. Scoop out the insides. Place on a plate or baking dish with paper towels. We want to try and soak up any excess moisture from the squash.

In a bowl mix together the squash, egg, and spices. Set aside.IMG_3589Preheat the oven, with the baking sheet inside, at 400Β°F. Once the oven is hot enough, remove the pan, cover with parchment paper, and spread the spaghetti squash mixture over the baking sheet in a thin layer. Bake until the edges begin to brown, around 20-25 minutes. IMG_3594Cover in a little sauce (I used store-bought), cheese, and your favorite toppings. Bake for another 4-6 minutes, until the cheese is nice and melty. πŸ™‚IMG_3608This pizza crust is quite tasty. I was impressed. The texture is not like thin crust pizza exactly, so don't go into it expecting that. It's different. But it's super delicious. Give it a try this week! xo. Emma

Credits // Author and Photography: Emma Chapman