The time has come… Spaghetti Squash Pizza Crust is here! This recipe is nothing short of a modern day pizza miracle. Seriously. While slightly labor intensive, this low calorie, low carb, high fiber crust will make your pizza become everything you want and more. Just take my word for it and make it. Inspired by: Delighted Momma
- 2 1/2 cups of spaghetti squash (about 1 very large spaghetti squash or two smaller sized ones)
- 1 egg
- 1/4 tsp of garlic salt
- 1 cup of mozzarella cheese
- 1/4 cup of flax meal
- Preheat your oven to 400 degrees.
- Cook your spaghetti squash however you prefer (see my post on cooking spaghetti squash).
- Once your spaghetti squash is cooked, use a fork scrape out the insides. You will now need to squeeze out as much water from the spaghetti squash as possible. This is very important if you do not want a mushy pizza crust (it is also the most time consuming part of the recipe). I have found that placing the spaghetti squash in a strainer as it cools is helpful, as well as using two cutting boards to squeeze the squash, just squeezing it with my hands in fist fulls, and using paper towels to absorb extra moisture.
- Combine the spaghetti squash and all the other ingredients listed above with your hands.
- Line a baking sheet or pizza pan with parchment paper and evenly spread your mixture on it. Make sure you keep the dough pressed together firmly as you spread.
- Bake your pizza crust for 25- 30 minutes or until you notice the edges starting to brown. At the end of the 30 minutes carefully flip your crust and continue to bake for additional 25-30 minutes until pizza is no longer mushy and fully baked through.
- Take your crust out and spread on pizza sauce and whatever toppings you love. Place it back it the oven for a few more minutes to let everything melt and get all bubbly.