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.
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?Print
- 1 medium/large spaghetti squash
- 1 tablespoon olive oil
- 1 egg, lightly beaten
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon shredded parmesan cheese
- Kosher salt
- Freshly ground black pepper
- 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 1/2 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