Spaghetti Squash Crust Pizza
User Reviews
5
Spaghetti Squash Crust Pizza
Description
The recipe begins with cooking the spaghetti squash either by microwaving or other preferred methods until tender. The flesh is scraped out, thoroughly squeezed in cheesecloth to remove moisture, and mixed with egg, shredded mozzarella, Parmesan, garlic, and oregano to form the crust mixture.
Four thin 7-inch rounds are formed on prepared pans lined with parchment paper and baked at 375°F. Making the crust thin is key to achieving crisp edges and a less watery texture. After an initial bake, each crust is topped with marinara sauce, extra cheeses, and baked briefly again until the cheese melts.
The result is a pizza with a delicate crispy crust that still has the characteristic texture of spaghetti squash, topped with familiar pizza flavors. Parchment paper helps prevent sticking and allows the crust to crisp more effectively.
For best texture, pressing out liquid and baking thin crusts is essential. Thicker crusts may remain soggy. The recipe's layering method ensures the squash crust is fully cooked and firm before toppings are added.
Ingredients
- 2 packed cups spaghetti squash from a 2.2 lb spaghetti squash, cooked
- 1/3 cup marinara sauce or pizza sauce, tomato-basil
- 1 egg large
- 1/2 cup mozzarella cheese shredded, part-skim
- 3/4 cup mozzarella cheese finely shredded, part-skim
- 1/4 cup Parmesan Cheese not grated, shredded
- 1 teaspoon garlic minced
- 1 teaspoon oregano dried
Instructions
- To quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.
- Spread about 1 1/2 tablespoons sauce on top of each baked crust, leaving a 1/2-inch border around the edge.
- Cut it open, remove the seeds and scrape the squash out with a fork.
- Sprinkle remaining cheese on top.
- Place the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.
- Bake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.
- Preheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.
- In a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.
- Make 4 7-inch rounds on the prepared pan patting down so they are very thin, the thinner the crisper they will be.
- Spray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.
Notes
- Press out as much water as possible from cooked spaghetti squash to help the crust crisp up.
- Making the crust rounds thin results in a crispier texture.
- Using parchment paper during baking helps achieve a crisper crust compared to silicone mats like Silpat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 2pizzas | |
| Calories | 303kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 8.5g | 43% |
| Cholesterol | 139mg | 46% |
| Sodium | 855mg | 36% |
| Fiber | 5.5g | 22% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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