A gluten-free, vegetarian, and healthy pizza crust alternative using spaghetti squash! A creative and unique way to cook with spaghetti squash!
"Another spaghetti squash recipe?!"
Yea, yea, I know. Some of you might be sick of the whole spaghetti squash marathon that's been going on lately. Someone in the photography group I co-lead at church told me that she was indeed ready for us to move on past the whole spaghetti squash canon of recipes.
She did, however, also say that making a pizza crust out of spaghetti squash sounded pretty darn intriguing, and that she would entertain the idea of at least seeing this one last spaghetti squash post before I agreed to fast forward to something a bit... less squashy.
And since I'm still going strong on my "operation stop being a fatty" mission, I want to be able to eat pizza and not hate myself after. A healthy vegetarian faux-pizza crust that actually tastes good is a huge win in my book.
Oh, and some good news. I'm back in one-derland. That's right. I've broke back through the 200 pound barrier and have lost 19 pounds so far. And I ate this pizza several times. Boom.
Now listen, I know this isn't "authentic" and it definitely won't taste that way. You'd be crazy to think it would. And I mean that in the nicest way possible. But what it accomplishes is providing a sturdy, gluten-free, flavorful, healthy vehicle to top with all sorts of goodness.
The possibilities are quite endless. Sure you could play it safe with some sauce and cheese.
::yawn::
But you are way better than that. I know you are all creative culinary geniuses. Embrace it. Empower it. And get crazy with your toppings.
Don't worry... if you need some inspiration I'll give you my go-to option in the next post 🙂
You'll want to get as much moisture out of the squash as possible. I know it doesn't look like it, but those little strands are holding a whole lot of water. Watery squash makes for flimsy pizza.
And flimsy pizza is just plain sad.
So tell me, what are you going to top your pizza with?
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{Gluten-Free} Spaghetti Squash Pizza Crust
- Total Time: 1 hour 15 minutes
- Yield: 1 approximate 10-inch pizza crust 1x
Ingredients
- 1 medium/large spaghetti squash
- 1 tablespoon olive oil
- 1 egg, lightly beaten
- ½ cup shredded mozzarella cheese
- 1 tablespoon shredded parmesan cheese
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400°F. Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes.
- To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and freshly ground black pepper if needed.
- Measure out approximately 3 and ½ cups of spaghetti squash. Reserve rest for another use.
- Wrap measured-out squash in a cheesecloth, clean kitchen towel, or several layers of paper towels. Squeeze out as much moisture as possible. The drier the squash, the more crispy the crust can get.
- In a medium mixing bowl, combine the squash, egg, mozzarella cheese, parmesan cheese, and season with Kosher salt and freshly ground black pepper. Press squash in a thin, even layer on a parchment-lined baking sheet and form into an approximate 10-inch circle.
- Bake at 400°F for approximately 20 minutes. Remove from oven, carefully flip, and cook for another 10 minutes.
- Add desired toppings and bake until done.
- Cook Time: 1 hour 15 minutes
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Laura says
This is a very cool idea! I've seen cauliflower pizza crusts floating around the web, but I would have never thought of using spaghetti squash. We make pizza every Sunday night... One of these nights I'm going to have to try this!!
Also, congrats on your "operation stop being a fatty" progress! 🙂
Chris says
Thanks so much Laura! Yes, I've seen cauliflower pizza crusts too... gotta try that too sometime soon!
Consuelo says
Don't stop with the spaghetti squash recipes galore... I'm SO loving it!! Really, all your recipes are beyond amazing, and they all look so original!
This pizza crust is no exception. It sounds wonderful and I don't care whether it tastes of real pizza or not. I'm sure it is fantastic topped with sauce and cheese yum! ^^
Congratulations Chris!! You're doing so great!! Keep up the wonderful job 🙂
Chris says
Well I'm glad someone loves them Consuelo 🙂
Erin says
Chris! This is beyond brilliant. Another winner. I literally was just telling a roommate how I needed some more spaghetti squash in my life and, well, I think I know how I'm going to use it. Congrats on your amazing accomplishment! That must feel awesome! Have a great week, Chris!
Chris says
Wow, beyond brilliant?! You give me way too much credit, haha... but I'll take it.
Tina says
OMG, I love this idea!! 🙂
Chris says
Thanks Tina!
Melanie says
One-derland. Haha. You make me laugh. Never made a pizza crust with spaghetti squash. Sounds like it would be quite yummy though!
Chris says
Haha I can't take credit for that Melanie... it's a phrase they use all the time on "The Biggest Loser" 🙂
nicole ~ Cooking for Keeps says
Definitely not sick of the spaghetti squash posts and this is no exception. LOVE. I must must try this, especially since I'm about to embark on a major diet. Congrats on losing 19 pounds, what an accomplishment Chris!!
Krista says
SAY What?!? Totally need to try this, I just posted pizza today but with carbs aka... bread... aka flour... or fat. 🙂 I'm always up for new things though so this is a must try. Can't wait to see what it tastes like!
PS congrats on the 19 lbs lost, awesome sauce! 🙂
Chris says
Haha you totally have to try it Krista! It's a great way to keep enjoying pizza without the whole carb thing 🙂
Kelly - LEFT SIDE OF THE TABLE says
I LOVE your obsession with spaghetti squash! Don't be sorry 😉 I was just thinking about making this for dinner since I have a squash sitting on my counter! I have been looking for an alternative crust. Sounds awesome! Thanks for sharing!!
Chris says
I'm glad someone else supports my recent obsession 🙂 Let me know what you think if you give it a try!
Mike says
This is such a great idea man!
I'm loving this spaghetti squash kick you've been on lately; all the recipes are super innovative and looks beyond delicious.
Definitely pinning this.
Ashley says
I'm gonna have to give this a try next time I'm with my mom and sister (both have to do the whole gluten-free thing). I'm so intrigued by these types of crusts - I keep seeing the cauliflower crusts but I love the idea of using squash! Not going to lie that I have been enjoying the spaghetti squash kick - I'll be sad to see it go!
Chris says
I'm glad that you've been enjoying the squash kick! Don't worry, it'll probably be back again soon, haha. Let me know if you give it a try!
Shashi says
Congrats on your continued success with “operation stop being a fatty”! I have seen cauliflower crust pizzas before but this is totally unique without as much cheese as I am used to seeing.
Sarah & Arkadi says
this is very creative!
Sarah says
Woah! This is even more brilliant than cauliflower crust! Adding it to the recipe list this week.
Side note: I'm subscribed to your emails, but haven't received any updates in awhile...which is super sad because I totally missed this pizza crust!! Now, I'm going to have to check my spam settings when I get to my computer.
Chris says
Cool let me know what you think of it! The key is squeezing out the moisture. And yea, I actually just sent out an email update this morning. Did you get it? If not, it might be in spam. L
Sarah says
Totally just realize that this is because you did a weekly recipe recap...doh. Okay, now I'll forgive my email for not notifying me the instant you posted;) I actually love the weekly recap idea!
Danielle says
good, but could not get crispy
Chris says
Hmm, try squeezing out more water... I was really shocked by how much liquid those little strands hold. I squeezed mine a whole bunch and it came out pretty crispy. Thanks for the feedback!
schiobhan says
just made this. was so good. used a pesto sauce as the sauce and put more mozz cheese on it. omg was amazing.
De says
Delicious! And so true about all the water in it. Like it so much better than the cauliflower crust. Thanks so much, now it can have my pizza!
Chris says
So glad you enjoyed it De! It's crazy how much water it stores, right?!
Anne Buggy says
I have made this recipe as is and also with small variations- great every time! It is important to stress that squeezing out the excess moisture from the shredded squash once it has cooled, is very important. Easiest way for me is using cheesecloth. I find that using spaghetti squash, as in this recipe, gives a higher quality crust than when I have used cauliflower crust its recipes. The only change I made as a variation was to add 2 Tablespoons flaxseed meal and about 1/2 teaspoon garlic powder to the mixture. Once the crust is done, I then use my usual toppings: pizza sauce, a sprinkle of garlic powder, some crushed dried oregano, pecorino Romano cheese, mozzarella. If I have on hand some pepperoni (chopped), fresh red pepper (diced), sliced black olives, sometimes sliced fresh baby Bella mushrooms (or even sautéed mushrooms).
It only needs to bake 10 minutes at 400 degrees. I used my convection setting.
I apologize that my crust edges are a bit too crisp- that occurred when leaving the crust in a little too long during the first baking. Still is tasty and crispy!