Spaghetti Squash Pizza Bake
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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.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 105kcal
Author Marjory Pilley

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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