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 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.
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.
Variations:
- 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.
More Spaghetti Squash Recipes You’ll Love:
- Spaghetti Squash Sausage Lasagna Boats
- Baked Spaghetti Squash and Cheese
- Beef and Mushroom Ragu with Spaghetti Squash
- Turkey Taco Spaghetti Squash Boats
- Spaghetti Squash with Meat Ragu
Spaghetti Squash Crust Pizza
Ingredients
Crust:
- 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
Toppings:
- 1/3 cup tomato-basil marinara sauce, or pizza sauce
- 1/2 cup shredded part-skim mozzarella cheese
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.
- 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.
- 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.
Sooo good! My husband loved it. I forgot to rate it last time!
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!
Turned out great! I doubled the recipe and made four approximately 8″ crusts, baked them just a bit longer, and they were awesome!
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!
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.
How does one shred parmesan cheese as opposed to grating it? Use a food processor?
If I wanted to make a bunch of pizza crust can I freeze them to be used at a later date?
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.
Do you have recipes that are weight watchers friendly?
they all are!!
This is THE BEST crust. It’s tasty and so easy to make. It’s become my go to crust on pizza night.
Isn’t it yummy!
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.
We loved this & will be making it again!
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??