Spaghetti Squash Pizza Crust

Tuesday, September 17, 2013


Football season has officially started, which means I have basically zero say when Sunday rolls around and I want to do "family activities."  The idea of watching football ALL day long is not super appealing to me but I do love making yummy snacks and meals for the football watching crew that gathers here.  Ever since I made this cauliflower pizza crust (which I am obsessed with) I have been wanting to test out other veggies that could possibly do the same thing.  I decided to try that simple recipe with the base as spaghetti squash.  I made a few tweaks to make things stick together and holy freaking cow this was good!   

This recipe does have cheese and yes I am a Paleo traitor but some recipes just need cheese and this is one of them.  I have recently started adding a little bit of cheese back into my diet and so far so good.  I miss cheese and I don't necessarily like being in a Paleo only box for the rest of my life.  So if you are completely dairy free I have no idea what you could sub but you are more than welcome to experiment and let me know how that goes :)  

What you will need:
  • 2 1/2 cups of spaghetti squash (about 1 small spaghetti squash) 
  • 1 egg
  • 1/4 tsp of garlic salt
  • 1 cup of mozzarella cheese
  • 1/4 cup of flax meal 
Directions:
  1. Preheat your oven to 400 degrees.
  2. Cook you spaghetti squash however you prefer.
  3. Once your spaghetti squash is cooked use a fork to pull out all the spaghetti strings.  Place the spaghetti strings in between paper towels and squeeze out AS MUCH excess liquid as you can.  This is very important if you do not want a mushy pizza crust.
  4. Combine the spaghetti squash and all the other ingredients listed above.  Use your hands to really blend everything together.
  5. 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.
  6. 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.  *
  7. 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.
  8. Enjoy!
 * Oven temperatures do vary so please keep an eye on your crust and if you need to flip it sooner (starts to brown faster than time above says) then go ahead and do it.  Or if you feel like its still a little soft keep it in a little longer.  You get the idea.





This was fully approved by the football watching men both big and small.  It's crispy, delicious and a perfect way to sneak in a healthier version of a hearty classic.

* This entire pizza crust has only 20.6  grams of effective carbohydrate! That is some pretty awesome news considering one slice of regular pizza has about 27 grams of carbs.

See also:
Cauliflower Biscuits
Baked Parsnip Fries 
Butternut Squash Hummus 

17 comments:

Anonymous said...

YUM! Will try this for sure. Can't wait!

MBH said...

Interesting! I have everything but the flax--do you think almond meal would work the same?

Danielle said...

nice! I just tried an eggplant pizza crust recipe over the weekend and it was sooo good, way better than my last attempt (highly almond meal based). It didn't use a lot of cheese either, just half a cup parmesan or a quarter cup depending on what you like. You could also sub the cheese for flax meal in this particulr recipe. Me and my boyfriend are making it again this weekend, the eggplant flavour added something great to the overall flavour of the pizza.

I have heard of other recipes using zuchini as well, but I think I will stick with the eggplant :) I want to try your cauliflower recipe too!

Lindsay @ Delighted Momma said...

MBH- almond meal should work too! Let me know what you think if you make it :)

Mindy said...

Um yeah, I could sit down and tear up that whole pizza all by myself. :)

The Grass Skirt Blog said...

I love spaghetti squash and have never thought to do this. Genius!
The Grass Skirt

Anonymous said...

Curious as to which crust you prefer/like the best (cauliflower or squash)?

Stephanie said...

Hi Lindsay! LOVE your recipes! So excited to try this one. However, I am very dairy sensitive since going paleo-- is there any way to leave the cheese out or substitute something else in place? If not, no worries-- I just REALLY want to try this recipe out! Thanks!
-Stephanie

Jane said...

Thank you so much!!! Honestly, this is one of my new favorite recipes. I was a little skeptical at how well spaghetti squash could be used for pizza crust, but it was almost like the real thing. I could pick it up to eat it, it held all of our toppings, and the crispy edges were to die for. I'm going to make several of them this weekend and freeze them for future use.

Thank you again!!!

Isla said...

This was so good!!!! We like it better than the multiple cauliflower recipes (which were excellent) I have tried. Thank you!!!

Megan @www.bluestarvermont.com said...

I have been playing with spaghetti squash and eggs and veggies as my latest favorite baked breakfast muffin. I can see this making a great pizza. Thanks so much for a great recipe.

Kathy G said...

Hi! I was wondering if this crust can be made in advance (earlier in the day or the day before)? If so, how would you recommend storing until ready?

Anonymous said...

OMG, this is so good. I made it with the coconut flour. Thank you.

Carolyn S said...

I made this with Cabot cheddar cheese instead of mozarella because Cabot is lactose free & used pesto sauce instead of red sauce since I can't have tomatoes. It was delicious!

Unknown said...

I made this but mine did not turn out crispy even if i baked it for 20 mins.
maybe i did not make it thin enough? any tips to make it crisp? i dont know what i did wrong. it tasted good though

PT Luckington said...

If it's not crisping up, it's possible that there's too much moisture. Try squeezing more liquid out of the squash before mixing, even if it looks dry. Trust, there's gold (water) in them thar hills. If the dough still feels too wet, you can add more flour (in this recipe, flax meal) and cheese. This goes for cauli crust too.

Jay Myers said...

Yeah, everyone enjoyed the pizza, all wanted more. :)
Thanks
CC
http://howtolosestomachfat.siterubix.com/

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