Spaghetti Squash Crust Pizza
This plant based Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash – it’s that delicious!
cooked spaghetti squash
(from a 2.2 lb spaghetti squash)
finely shredded part-skim mozzarella cheese
shredded Parmesan cheese
tomato-basil marinara sauce
(or pizza sauce)
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.
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.
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.
Printed from Skinnytaste: https://www.skinnytaste.com/spaghetti-squash-crust-pizza/