Skinnytaste > Main Ingredient > Spaghetti Squash > Spaghetti Squash Crust Pizza

Spaghetti Squash Crust Pizza

This post may contain affiliate links. Read my disclosure policy.

This low-carb Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash – it’s that delicious!

Spaghetti Squash Pizza Crust
Spaghetti Squash Crust Pizza

This Spaghetti Squash Crust is a grain-free alternative to traditional pizza and a great way to get more vegetables and fiber. Along with spaghetti squash, I used egg, mozzarella, and parmesan to bind everything together and seasoned it was garlic and oregano. This veggie crust is so tasty – it’s even good as a snack without the sauce and cheese on top. For more of my favorite pizza recipes, try my bagel dough Margherita Pizza or this easy Cast-Iron Thin Crust Pizza made with tortillas.

spaghetti squash in microwave

How to Cook Spaghetti Squash

The first thing you’ll need for this pizza crust recipe is cooked spaghetti squash. You can cook spaghetti squash in the oven or, if you’re pressed for time, in the microwave.

How do you cook spaghetti squash in a microwave?

To cook spaghetti squash in the microwave, pierce it all over with a knife and heat for five minutes. Then continue to cook in two-minute increments until the skin gives when pressed.

Once done, cut it open, remove the seeds, and scrape the squash out with a fork. Spaghetti squash has a lot of water, so you’ll need to squeeze all the water out with a clean cheesecloth or dishcloth.

How to Get Crispy Spaghetti Squash Pizza Crust

I tested this spaghetti squash crust recipe dozens of times to get it perfect! The thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.

This recipe makes four 7-inch rounds, which makes them easier to handle. Before baking, spray the crusts lightly with olive oil spray and bake for 15 minutes until golden. Then carefully flip with a spatula and bake for about six minutes until crisp.


  • Seasonings: Switch up the crust’s flavors by adding other dried herbs to the mix.
  • Toppings: Add your favorite pizza toppings to this crust. It’d be great with some pepperoni or sausage and veggies, like bell pepper, onion, and mushrooms.

spaghetti squash crustSpaghetti Squash Pizza CrustSpaghetti Squash Crust PizzaSpaghetti Squash Crust PizzaSpaghetti Squash Crust Pizza

More Spaghetti Squash Recipes You’ll Love:

Spaghetti Squash Crust Pizza

4.96 from 21 votes
This plant based Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash – it’s that delicious!
Course: Dinner, Lunch
Cuisine: American
Spaghetti Squash Pizza Crust
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Yield: 2 servings
Serving Size: 2 pizzas



  • 2 packed cups cooked spaghetti squash, from a 2.2 lb spaghetti squash
  • 1 large egg
  • 3/4 cup finely shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese, not grated
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano


  • 1/3 cup tomato-basil marinara sauce, or pizza sauce
  • 1/2 cup shredded part-skim mozzarella cheese


  • 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.
  • Cut it open, remove the seeds and scrape the squash out with a fork.
  • Place the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.
  • 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.
    how to make spaghetti squash crust
  • 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.

Prepare the pizza:

  • Spread about 1 1/2 tablespoons sauce on top of each baked crust, leaving a 1/2-inch border around the edge.
  • Sprinkle remaining cheese on top.
  • Bake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.
    Spaghetti Squash Crust Pizza

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.



The thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.


Serving: 2 pizzas, Calories: 303 kcal, Carbohydrates: 18 g, Protein: 28 g, Fat: 17 g, Saturated Fat: 8.5 g, Cholesterol: 139 mg, Sodium: 855 mg, Fiber: 5.5 g, Sugar: 5.5 g


Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:

65 comments on “Spaghetti Squash Crust Pizza”

  1. My husband ssid this was maybe his favorite meal I’ve made. So good, though I need to figure out how to drain the squah more easily. I really didn’t like that part but it is delicious!

  2. Turned out great! I doubled the recipe and made four approximately 8″ crusts, baked them just a bit longer, and they were awesome!

  3. Delicious! I cooked this in my air fryer. I did goat cheese, sausage and sautéed mushrooms for toppings. I could’ve eaten 2 pizzas myself!  

  4. I had trouble imagining how squash could work as a crust, but I made this last night and was blown away by good it tastes! The crust was really crunchy and I made sure to squeeze out as much water from the squash as possible. Will definitely be making this regularly. 

  5. Made this tonight and the whole family loved it. Mine was not crispy enough to be eaten with your hands, as you would a regular slice of pizza, possibly because I didn’t have shredded Parmesan, only grated (which the recipe says not to use). No matter to us, we ate it with a fork and knife and it was delicious. We made ours like a margherita pizza with fresh mozzarella and some basil on top. Love all of your recipes I’ve tried so far! Thank you.

  6. This is THE BEST crust. It’s tasty and so easy to make. It’s become my go to crust on pizza night.

  7. Avatar photo
    Cynthia Pastula

    Delish! Both my husband & I loved the flavor of the crust, (I could have left them in to bake a little longer to get them a little crispier…next time.) Paired this up with a side salad.

  8. Did anyone else have a problem getting it to be crispy?? Maybe I didn’t get enough of the water out? I made a second batch that I baked for longer but even those were more omelette consistency than pizza crust??

  9. I’d like to make the spaghetti squash pizza, but have a severe egg allergy, and gluten allergy.  Can you make this with another bonding ingredient?

    1. Try Just Egg , it is plant based. Wife is also allergic to Eggs and she loves these.
      Local market should have it.

  10. I made this last night.  I cooked the squash in the oven first and then squeezed out the liquid.  This was a great supper last night and I served your Chicken parmisan on the side.   (I had some chicken tender leftovers from the night before from  that chicken meal)  I did put 4 small pieces of pepperoni on each pizza.  We loved it and will definitely do it again.

  11. Made tonight. Delicious! Topped with turkey pepperoni and green olives! Thank you Gina! Love your recipes!

  12. No matter how I try to squeeze out the water I can’t get the spaghetti squash to form a pizza crust it is soggy and does not hold together. Any ideas on how to get all of the water out?

  13. The crust worked out really well! I would like to request you create a clan white pizza maybe with this crust 🙂 

  14. Oh my gosh this is simply delicious!!!!  Even my husband who was skeptical said this was so so good.  Will definitely be making it again.

  15. My son and I loved this recipe. He thought the crispy crust could be eaten alone as a bread replacement. I agree. It was delicious.

  16. I made this today for lunch – added mushrooms and it was excellent. We have having your chicken schnitzel with potatoes and green beans tonight for dinner. 

      1. This was delicious and I had great success making it vegan! Substituted apple sauce for the egg, and Trader Joe’s almond mozzarella and Parmesan substitute. I definitely increased the cooking time, probably 30 minutes before toppings and 10 minutes with, which may have had something to do with the substitutions. But it was delicious and worth the time! 

  17. Made this tonight, it was so delicious! Thank you for such a great recipe! I wanted something fresh and low carb and this totally made my night! Will definitely make again! I had to bake it for quite a bit though to get it crispy but that’s fine, it was worth it!

  18. Avatar photo
    Kelly Hudock

    Flip hack: put a new sheet of parchment over them and flip the parchment then peel off the one on top (the original parchment you started with).

  19. Avatar photo
    Michelle Cook

    This recipe calls for minced garlic in the ingredients but only mentions garlic powder in the instructions. Can you clarify?

      1. I used a plant based cheese. I don’t think it probably got as crisp but it was still very good. I’ve made it 2 times like this so I would definitely recommend it!

  20. Your repertoire of spaghetti squash recipes may include something close to mine but I didn’t see it
      I baked my spaghetti squash. I make the sauce with tomatoes, zucchini squash, onions, peppers, seasonings (to taste). Then I add cannelloni beans and or shredded chicken. Of course, Parmigiana Reggiano goes on top with fresh basil for serving. Delish!!

  21. Avatar photo
    Yvonne Kerridge

    Loved it.
    I did have to bake the crust longer than the recipe gave, but it was crunchy and very tasty.
    I was unable to access the WeightWatchers points. Not sure if it’s due to being WeightWatchers Canada.

  22. Thank you for all your recipes! I have a folder in my emails of all my favourites…hundreds of them…this one is going in it and I will try it this weekend 

  23. With the new WW plan, I want to be sure I’m doing this correctly…if I go to the WW Personal Points link, it’s showing the entire recipe as 1 serving, so I just need to change that to 1/4 per pizza, correct? Will all recipes be that way? As always, thanks for your recipes and connecting them to WW.

  24. Avatar photo
    Diane Barnett

    Your recipes continue to amaze me. I can’t wait to get the ingredients and make this. I love cauliflower crust. Does it taste similiar? Can I use an egg replacer?

  25. What are the WW points for this deliciousness? Definitely trying this! I’ve lost 44 pounds last year and more than half the recipes I used were Skinnytaste, including some Home Chef! Thank You!

      1. Didn’t really like this one for family dinner. Alot of work for family pizza night! I’d rather sub tortillas.