Spaghetti Squash Pizza Crust Recipe

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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.

Spaghetti Squash Pizza Crust Recipe

Move over crustless zucchini pie and cauliflower pizza bites, there’s a new kid in town! The strands of spaghetti squash ALSO make a tasty pizza “crust.”

I’m a sucker for vegetable crusts that masquerade as pizza because they are practically guilt-free. πŸ™‚

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.

Easy enough!

But, there are two important steps (cutting squash and removing liquid) that require further discussion.

Spaghetti Squash Pizza Bake on cutting board

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!

  1. Poke 8-10 holes in the outer surface of the squash with a knife to allow steam to escape.
  2. Place squash on a microwave safe plate and microwave for about 2 minutes, turn and microwave for up to 2 minutes more.
  3. Remove from microwave, cut squash in half and remove seeds.
  4. Proceed with roasting instructions.

Alternatively, cook squash in a slow cooker. 

  1. Poke 8-10 holes in the outer surface of the squash.
  2. Place squash in the slow cooker. (No need to add any water.)
  3. Cook for 3-4 hours on high or 5-6 hour on low. Squash is done when the outer surface is soft to touch.
  4. 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.
  5. 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!)

  1. Place spaghetti squash strands in a strainer.
  2. 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.
  3. 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!

Crispy Spaghetti Squash Pizza Crust with no toppings

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

Spaghetti Squash Pizza Crust Recipe cut into slices

Mix and match your favorite meats, cheeses and vegetables with:

  • Marinara
  • Alfredo sauce
  • Pesto
  • 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.

Freeze Spaghetti Squash Crusts in plastic bag

 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

One bite and you'll be hooked on spaghetti squash pizza crust! It's low-carb, gluten-free and delicious base for your favorite pizza toppings.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 105kcal


  • 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.


In order to make it easier to cut the spaghetti squash in half, soften in microwave first. Poke each spaghetti squash with a knife on all sides (about 10 times or so) to allow steam to escape while cooking. Place squash on a microwave-safe plate and cook in the microwave for about 4 minutes, flipping halfway through, before cutting in half.


Calories: 105kcal | Carbohydrates: 5g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 115mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 1.5mg | Calcium: 133mg | Iron: 0.5mg
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We'd love for you to share!


  1. Made this last night and it was very good. It’s definitely important to get as much liquid out as possible but will be making this again. Thanks for the recipe

  2. My daughter can’t have cheese. Do you have the cheese in the recipe for flavor or for texture of the crust? Do you think it can be skipped? Thx.

    • Hi! It does add flavor but adds a little bulk as well. Nutritional Yeast flakes would be a good dairy substitution. I do think it would work, but would likely taste more like an egg dish. πŸ™‚

  3. Can you use cheese cloth to squeeze out the excess liquid if you don’t have a strainer (as I don’t?)

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