Spaghetti Squash Pizza Crust

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.

So 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?

Spaghetti 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.

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.

Then, scoop out the insides and 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

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5 from 3 votes

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Ingredients

1x2x3x

• ▢ 1 spaghetti squash
• ▢ 1 egg
• ▢ ½ teaspoon dried oregano
• ▢ ¼ teaspoon cayenne
• ▢ ½ teaspoon salt

Instructions

• 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.
• Scoop out the insides and 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.

Keywords pizza crust

Nutrition

Nutrition Facts

Spaghetti Squash Pizza Crust

Amount per Serving

Calories

366

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.02

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

2

g

Cholesterol

 

164

mg

55

%

Sodium

 

1390

mg

60

%

Potassium

 

1126

mg

32

%

Carbohydrates

 

68

g

23

%

Fiber

 

15

g

63

%

Sugar

 

27

g

30

%

Protein

 

12

g

24

%

Vitamin A

 

1621

IU

32

%

Vitamin C

 

21

mg

25

%

Calcium

 

264

mg

26

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

Credits // Author and Photography: Emma Chapman