My 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.
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?Spaghetti Squash Pizza Crust, makes one large crust.
1 spaghetti squash
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.Lightly coat the inside of the squash in a couple teaspoons of olive oil. Bake at 375°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.Preheat the oven, with the baking sheet inside, at 400°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. Cover 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. 🙂This 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