One bite and you’ll be hooked on spaghetti squash pizza crust! It’s low-carb, gluten-free and a delicious base for your favorite pizza toppings.
I’m a sucker for vegetable crusts that masquerade as pizza because they are practically guilt-free. 🙂
This recipe is a new favorite because the mellow flavor is perfectly suited for just about any topping combinations you dream up.
How to Make Spaghetti Squash Pizza Crust
To make a pizza crust from spaghetti squash, mix together cooked strands of spaghetti squash (with liquid removed,) egg, mozzarella cheese, oregano and garlic powder. Shape the dough and bake in a 400 degree F oven for about 15 minutes or until the crust is firm and begins to crisp on the edges.
We found that smaller, personal-sized pizzas were easier to work with. However, the same process can be used for a large round or free-form pizza. Press the dough so that it is about 1/4 inch thick.
But, there are two important steps (cutting squash and removing liquid) that require further discussion.
Easy way to cut and cook spaghetti squash
Cutting spaghetti squash in half is easily the biggest stumbling block for this recipe. But, it shouldn’t be! Use one of the two tricks below:
Soften spaghetti squash in the microwave first and then cut in half. We use this technique for Spaghetti Squash Alfredo!
- Poke 8-10 holes in the outer surface of the squash with a knife to allow steam to escape.
- Place squash on a microwave safe plate and microwave for about 2 minutes, turn and microwave for up to 2 minutes more.
- Remove from microwave, cut squash in half and remove seeds.
- Proceed with roasting instructions.
Alternatively, cook squash in a slow cooker.
- Poke 8-10 holes in the outer surface of the squash.
- Place squash in the slow cooker. (No need to add any water.)
- Cook for 3-4 hours on high or 5-6 hour on low. Squash is done when the outer surface is soft to touch.
- Carefully remove from slow cooker as it will easily break apart. I use a big spatula, tongs to steady it and have a plate ready for it to land on.
- Cut in half and remove seeds.
There’s no getting around the fact that it takes some time to cook spaghetti squash. But, it’s hands-off cook time AND you can prepare squash 1-2 days in advance.
How to remove liquid from spaghetti squash strands
Removing as much liquid as possible from the strands of spaghetti squash will result in a firm crust. It will start to crisp up at the edges and brown on the bottom. This recipe started with 4 cups of cooked spaghetti squash and ended with about 1 1/2 cups once all of the liquid was removed!
Follow this 2 step process to remove water from the strands of spaghetti squash. (There are pictures in the video below!)
- Place spaghetti squash strands in a strainer.
- Place a bowl on top of the spaghetti squash, press down and allow liquid to drain out. Fold the strands into the middle of the strainer and repeat.
- Remove strands from the strainer to a clean dish cloth and twist to remove any liquid that remains. When I skip this step it’s never quite as good!
Toppings for spaghetti squash pizza pie
After the crust is cooked, it’s ready for the toppings. Two of my favorites are pictures:
- Sliced tomato, fresh basil topped and mozzarella cheese
- Spaghetti sauce topped with thinly sliced onion and mushroom
Mix and match your favorite meats, cheeses and vegetables with:
- Alfredo sauce
- BBQ sauce
Once the pizzas have been topped, return them to the oven for about 5 more minutes or until heated up and cheese is melty.
Can you freeze spaghetti squash pizza crust?
Prepared and cooked crusts CAN be frozen successfully. Place crusts in a ziplock bag, remove air and store in the freezer for up to 2 months. When ready to enjoy, remove them to the refrigerator and defrost overnight. The next day cook in the oven with pizza toppings. We don’t recommend microwaving because the crust may become soggy.
Video of How to Make Spaghetti Squash Pizza Crust
Tag @DinnerMom or #DinnerMom on social media if you make this spaghetti squash pizza bake. We love to see what you’re cooking up!
Spaghetti Squash Pizza Crust Recipe
- 4 cups spaghetti squash will reduce to 1 1/2 cups
- 1 Tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
- 1 egg
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- Preheat oven to 375 degrees F.
- Cut each squash in half and scoop out the seeds. (See tips for cutting or cooking in slow cooker)
- Brush the inside with olive oil and season with salt and pepper.
- Place squash halves, cut side down, on a sheet pan lined with parchment paper.
- Bake for 40 minutes or until flesh is tender.
- Remove from oven and allow squash to cool for about 10 minutes. Turn oven temperature up to 400 degrees F.
- Using a fork, remove strands from the skin.
- Place strands in a strainer and then place a clean bowl on top and press down to remove liquid.
- Remove strands to a clean dish towel and squeeze out remaining liquid. The amount of squash will be significantly less. The more liquid that is removed the crispier and firmer the crust will be.
- Add egg, mozzarella cheese, oregano and garlic powder to bowl and mix to combine.
- Place dough on baking sheet lined with parchment paper that has been lightly sprayed with cooking spray.
- Divide dough into 4 portions and shape into pizza crusts that are about 1/4 inch thick.
- Bake for about 15 minutes or until crusts are firm and edges start to brown.
- Remove from oven and top with desired ingredients. Return to oven and cook for about 5-7 minutes more or until cheese has melted.
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