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
1/2 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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- 1 spaghetti squash
- 1 egg
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne
- ½ 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.
- 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.
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
Can the egg be substituted for egg white?
I cannot stress how important it is to get the water out ?but holy wow. Incredible recipe!!
Thank you! Please confirm carb / net carb
I can’t wait to try this during the week! I’m so excited because I’m gluten free with many food sensitivities and love spaghetti squash! I made a pizza crust out using cooked chicken, 1 egg, and seasonings and it was amazing!! Looking forward to trying your recipe!!! ????
Tried this for the first time.
Cooked squash, squeezes out liquid for 30 min. Put I fridge until got home from work. Squished out almost a cup of more liquid. Who knew. Anyway then mixed with egg and went from there but used silicon sheet.
400 for 20 min, flipped sheet around, cooked for 10 min more. Pulled pan out and turned over. Baked for 20 min more. Topped with sauce, pepperoni and cheese. Very limp pizza, ate with fork. Awesome flavor, will make again.
I cooked my squash and left it in the refrigerator lightly covered for a few days. I then left it in a colander in the sink for about 20 minutes. When adding the egg I also added parmesan cheese and spread it as thin as I could and baked it before adding toppings. It was great. I did not miss the crust at all. Can’t wait to make it again.
The combo of spaghetti squash and pizza was a revelation to me! Holy moly. I just tried this for dinner (veganized) and loved it. Thanks for sharing!
I finally got to try out this recipe today (it took me a little while to find spaghetti squash!). It was delicious BUT my crust came out a bit soggy. Emma, could you tell me what I might have done wrong? Maybe I didn’t drain the excess moisture enough? Also, do you think that baking it a little longer (before adding sauce/toppings) might help? I’m determined to try again…the flavor was right on, I just need to perfect the texture!
This was amazing! Made it tonight and can’t wait to make it again! Fulfilled my pizza craving!!! Thanks for sharing 🙂
I love spaghetti squash and pizza. So, I was super excited to make this recipe last night and find it was supper yummy!
can’t wait to try this xx
This looks delicious. Awesome idea.
good idea for a more healthy version of my favourite!
oh. em. gee. This looks amazingly delicious…and healthy. Best combo ever.
Wauw it looks SO delicious! I have never seen anything like it – thanks for the tip – love your blog! 🙂
I’m so obsessed with spaghetti squash, so this is right up my ally. I’m no doubt going to make this. I currently happen to have two spaghetti squashes sitting on my counter awaiting a new lovely creation. BINGO! I just found it. Thank you so much for sharing this!
That Comfort Girl
Hey-o! I tried this last night and it was a hit! 🙂 Thanks for giving me courage to try something new. Delicious and inspiring! -Celeste
Big yum to this! I LOVE pizza!!
I’ve made a similar crust out of shredded zucchini but never thought of spaghetti squash! This would be perfect for the leftover spaghetti squash that I always end up with since there is NO way I can eat a whole squash in one setting!
It looks amazing! I will try this verry soon