Spaghetti Squash Crust Pizza

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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 Pizza Crust
Print WW Personal Points
4.95 from 17 votes
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Spaghetti Squash Crust Pizza

303 Cals 28 Protein 18 Carbs 17 Fats
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Yield: 2 servings
COURSE: Dinner, Lunch
CUISINE: American
This plant based Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash – it’s that delicious!



  • 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



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: 2pizzas, Calories: 303kcal, Carbohydrates: 18g, Protein: 28g, Fat: 17g, Saturated Fat: 8.5g, Cholesterol: 139mg, Sodium: 855mg, Fiber: 5.5g, Sugar: 5.5g
Keywords: grain free pizza, keto spaghetti squash, spaghetti squash pizza

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  1. Do you have recipes that are weight watchers friendly? 

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

  3. 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.

  4. We loved this & will be making it again!

  5. 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??

  6. 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?

  7. 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.

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

  9. This was super tasty would make again

  10. 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?

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

  12. Delicious. Easy to follow

  13. 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.

  14. 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.

  15. 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. 

      • 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! 

  16. 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!

  17. 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).

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

  19. Do you think this recipe with work with plant base cheese?? I use the SO delicious brand.

  20. Loved it made it last night

  21. Any idea for a parm and mozzarella substitute for the crust?

  22. Do you measure the squash before or after squeezing the water out?

  23. 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!!

  24. 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.

  25. 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 

  26. It seems super delicious , thank you for sharing!!
    Miki x

  27. 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.

  28. 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?

  29. Hi! Do you have the ww points for this by chance?

  30. Can these be made ahead of time and baked the following day?

  31. Could a single crust be cooked in an Airfryer?
     I love this idea! I’m going to try it soon.

  32. wow! this sounds amazing! Can’t wait to try it!

  33. 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!

  34. I will definitely try this as I have so much spaghetti squash from my garden. TFS!

  35. Can you use frozen spaghetti squash.