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Spaghetti squash pizza crust will hook you after the first bite! It's a healthy, low-carb, gluten-free, and delicious base for your favorite pizza toppings.

Spaghetti squash pizza crust cooked until crispy and topped with sauce, mushrooms, and cheese.

Are you a fan of grain-free, vegetable crusts that masquerade as pizza? We are! Done right, these alternative pizza crusts are not just healthier than a traditional pizza but also very tasty.

But pizza crust made of spaghetti squash is the recipe that won over my entire family. The flavor is almost buttery and more subtle than cauliflower pizza bites.

And the crispy crust is perfectly suited for any topping combinations you dream up, from Margherita pizza to meat-lover versions.

Jump to:

Ingredients
How to Cook Spaghetti Squash
How to Make Spaghetti Squash Pizza Crust
Top Tips
Storage & Make Ahead
Toppings Ideas for Pizza
📋 Recipe

Ingredients

You'll need just a few ingredients to make a crust from spaghetti squash:

Spaghetti squash - cooked and strands removed. See the section below on how to easily cut and cook this squash.
Mozzarella cheese - Mozzarella cheese is mild and does not take over the flavor. Other shredded cheeses, such as Monterey Jack or Colby Jack, can be used instead, but will change the flavor profile too.
Egg is used as a binder.
Oregano and garlic powder are used to flavor the crust.

A 3-pound spaghetti squash yields about 4-5 cups of cooked strands. This recipe starts with about 4 cups of cooked spaghetti squash. There will be approximately 1 ½ cups once the liquid is removed!

If you have leftover strands, make spaghetti squash Alfredo, spaghetti squash soup, or spaghetti squash au gratin.

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

How to Cook Spaghetti Squash

Cutting spaghetti squash in half is the biggest stumbling block for this and any other recipe that uses this vegetable. But it shouldn't be! Use one of these easy methods.

Bake Whole in the Oven or a Slow Cooker

The easiest method is to cook spaghetti squash whole in the oven or a slow cooker. Here's a recap of the process:

Poke 8-10 holes in the outer surface of the squash.
Place squash in a slow cooker or on a baking sheet in an oven preheated to 425°F.
Cook the squash until the outer surface is soft to the touch and a knife can be inserted without much effort.
- Slow Cooker: 3-4 hours on high or 5-6 hours on low.
- Oven: 30 minutes, rolling over halfway through.
Allow the spaghetti squash to cool for about 10 minutes, then carefully transfer it to a cutting board using oven mitts or a towel. It will easily break apart.
Cut in half and remove seeds.

Cut in Half and Roast

Roasting spaghetti squash in the oven with the flesh exposed deepens the flavor. If you opt for this route, soften the spaghetti squash in the microwave first, making it easier to cut in half.

To soften spaghetti squash:
- 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, rotate, and microwave for up to 2 minutes more.
- Remove from microwave, cut the squash in half and remove seeds.
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, and bake for about 40 minutes at 375°F.

Fork scraping strands of spaghetti squash from gourd.

There's no getting around the fact that it takes some time to cook spaghetti squash. However, it's hands-off cooking time, and you can prepare the squash 1-2 days in advance.

How to Make Spaghetti Squash Pizza Crust

Use these step-by-step pictures to make this recipe:

Step 1

Scrape and measure 4 cups of cooked strands from the skin of the spaghetti squash gourd with a fork and place them in a strainer.

Spaghetti squash strands compressed to remove liquid in a strainer.

Step 2

Place a bowl on top of the spaghetti squash, press down, and allow the liquid to drain. Fold the strands into the middle of the strainer and repeat. This is a quick way to remove most of the liquid.

Spaghetti squash strands with liquid removed on a dish cloth.

Step 3

Place the strands on a clean dishcloth and twist to remove any remaining liquid. If you skip this step, it's never quite as crispy! You will end up with about 1 ½ cups of spaghetti squash strands.

Pressed spaghetti squash strands, cheese, egg, and spices in a red bowl.

Step 4

Break up the compressed spaghetti squash strands. Mix with egg, mozzarella cheese, oregano, and garlic powder.

Four uncooked spaghetti squash pizza crusts on a baking sheet lined with parchment paper.

Step 5

Shape and flatten the dough so that it is about ¼ inch thick. Place the dough on a baking sheet lined with parchment paper that has been lightly sprayed with cooking spray.

Hand holding a cooked spaghetti squash pizza crust to show the browned underside.

Step 6

Bake in a 400°F oven for about 15 minutes, or until the crust is firm and begins to crisp on the edges.

Partially spaghetti squash pizza crust with pizza sauce, tomatoes, basil, and mozzarella cheese layered on top before cooking.

Step 7

Add sauce and/or toppings, if desired. Return the pizza to the oven for about 5 more minutes, or until the ingredients are heated and the cheese has melted.

Slices of cooked spaghetti squash pizza with toppings on a cutting board.

Top Tips

It's very important to remove as much liquid as possible from the spaghetti squash strands to achieve a firm, crisp crust.
The thinner the crust, the crispier it will be!
We found that smaller, personal-sized pizzas were easy to work with. However, the same process can be used for a large round or free-form pizza.

Storage & Make Ahead

Prepared and cooked spaghetti squash crusts CAN be successfully frozen. Place them in a ziplock bag, remove excess air, and store them in the freezer for up to 2 months.

When ready to enjoy the pizza, remove the crusts to the refrigerator and defrost overnight. The next day cook them in the oven as you usually would with pizza toppings. We don't recommend microwaving because the crust will become soggy.

Two cooked spaghetti squash pizza crusts in a freezer bag.

Toppings Ideas for Pizza

The topping choices for spaghetti squash pizza mirror anything that you would enjoy on a classic pizza. The pizzas we made had these combinations:

Sliced tomato, fresh basil, and mozzarella cheese.
Spaghetti sauce topped with thinly sliced onion and mushrooms.

Slow cooker caramelized onions are also a mouthwatering topping on this pizza.

Spaghetti squash pizza crust topped with tomtoes, basil, and mozzarella cheese on a cutting board with more crusts on a plate behind it.

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📋 Recipe

Spaghetti Squash Pizza Crust Recipe

Spaghetti squash pizza crust will hook you after the first bite! It's a healthy, low-carb, gluten-free base for your favorite pizza toppings.

5 from 4 votes

Print Pin Rate

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Author: Marjory Pilley

Ingredients

▢ 4 cups cooked spaghetti squash will reduce to 1 ½ cups; see notes for suggested methods for cooking spaghetti squash. A 3 pound spaghetti squash yields 4-5 cups of cooked strands.
▢ ½ cup mozzarella cheese shredded
▢ 1 egg
▢ ¼ teaspoon oregano
▢ ¼ teaspoon garlic powder

Instructions

Remove Liquid from Spaghetti Squash

Place strands in a strainer, place a clean bowl on top, press down, and allow the liquid to drain. Fold the strands into the middle of the strainer and repeat. This will remove much of the liquid.
Remove strands from the strainer to a clean dish cloth and twist to remove any remaining liquid. The amount of squash will be reduced to about 1.5 cups. The more liquid removed, the crispier and firmer the crust will be.

Prepare Crust

Preheat the oven to 375°F.
Break up the spaghetti squash strands with a fork and add to bowl along with the mozzarella cheese, egg, oregano, and garlic powder. Mix to combine.
Shape and flatten the dough so that it is about ¼ inch thick. We found that smaller, personal-sized pizzas were easy to work with. However, the same process can be used for a large round or free-form pizza.
Place dough on a baking sheet lined with parchment paper that has been lightly sprayed with cooking spray.
Bake for about 15 minutes or until crusts are firm and edges start to brown.
The pizza crust is delicious on its own and can be enjoyed right away, or frozen after cooling.

Finish Pizza with Toppings

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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Notes

See above for more expert tips and directions with pictures.

To cook spaghetti squash whole in a slow cooker or oven:

Poke 8-10 holes in the outer surface of the squash.
Place squash in a slow cooker or on a baking sheet in an oven preheated to 425 °F.
Cook squash until the outer surface is soft to the touch and a knife can be inserted without much effort.
- Slow Cooker: 3-4 hours on high or 5-6 hour on low.
- Oven: 30 minutes, rolling over halfway through.
Allow spaghetti squash to cool for about 10 minutes and carefully remove to a cutting board using oven mitts or a towel. It will easily break apart.
Cut in half and remove seeds.

Cut spaghetti squash in half and roast:

To soften spaghetti squash:
- 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 the squash in half and remove seeds.
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 and bake for about 40 minutes at 375 °F.

Freezer instructions:

Place pizza crusts in a ziplock bag, remove excess air and store them in the freezer for up to 2 months. When ready to enjoy the pizza, remove the crusts to the refrigerator and defrost overnight. The next day cook them in the oven as you usually would with pizza toppings. We don't recommend microwaving because the crust will become soggy.

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Nutrition

Nutritional and Food Safety Disclaimer

This recipe was originally published on 11/20/17 and was updated to improve the reader experience.

Ingredients