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4.6 from 60 votes

Spaghetti Squash Pizza Crust

Switch up your traditional pizza crust for this spaghetti squash pizza crust! It's low-carb yet flavorful and the perfect base for your choice of toppings.

Prep Time
40 mins
Cook Time
40 mins
Servings: 1 small pizza
Calories: 279 kcal
Course: Lunch
Cuisine: Italian

Ingredients

  • 1 large spaghetti squash roasted (I used my ring method)
  • 1 flax egg 1 Tablespoon ground flaxseed + 3 Tablespoons water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground oregano
Topping Ideas
  • Pizza Sauce
  • fresh basil leaves
  • grated or shredded cheese dairy or non-dairy
  • cooked chicken sausage or vegan sausage sliced
  • roasted veggies sliced
  • crushed red pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the squash, flax egg, chili powder, garlic powder, and oregano.
  3. On the prepared baking sheet, form the squash mixture into a pizza of your desired shape, about 1 inch thick.
  4. Bake the crust just until it starts to turn golden, about 30 minutes. Remove it from the oven, add your desired toppings, and return it to the oven. I added pizza sauce, shredded mozzarella and fresh basil.
  5. Cook until the edges are golden brown, 10 to 15 minutes more. Slice and serve warm. Leftover pizza will keep in an airtight container in the fridge for up to 5 days. Reheat it in the oven at 350°F.

Notes

  • Republished with permission from Just the Good Stuff by Rachel Mansfield.

Nutrition Information

Serving 1crust w/o toppings Calories 279kcal (14%) Carbohydrates 65g (22%) Protein 7g (14%) Fat 3g (5%) Polyunsaturated Fat 2g Sodium 55mg (2%) Fiber 15g (60%) Sugar 25g (50%)

Nutrition Facts

Serving: 1small pizza

Amount Per Serving

Calories 279

% Daily Value*

Serving 1crust w/o toppings
Calories 279kcal 14%
Carbohydrates 65g 22%
Protein 7g 14%
Fat 3g 5%
Polyunsaturated Fat 2g 12%
Sodium 55mg 2%
Fiber 15g 60%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.