A low carb alternative to the traditional pizza crust, this Spaghetti Squash Pizza Crust is a keto friendly recipe just waiting for your favorite pizza toppings. Keto, low carb, gluten free, paleo
If I’ve said it once, I’ve said it a million times. I’m all about trying new things in the kitchen. I was really quick to hop on the bandwagon of if-you-can-dream-it-cauliflower-can-achieve-it making pizza crust, tortillas, breadsticks, rice, etc. So I’ve got a pretty open mind when it comes to using tortillas to re-make old favorites. Especially when it comes to pizza crust.
I decided to mix it up a little and make one with a spaghetti squash instead and truth be told I like this one more than the cauliflower crust. It seems a lot more substantial than the cauliflower plus you don’t necessarily need to add cheese as a binder though of course you absolutely could (and should) because cheese is delicious and enhances the flavor of almost everything.
I really want to always try my best to make eating healthier and finding better alternatives easier for people. I know so many people who think eating healthy has to be about eating boring baked chicken breast and steamed veggies but it doesn’t have to be, it can be full of flavor and delicious, if you’re willing to use a little creativity.
So here you go. I love experimenting and here I present to you one of those experiments: Spaghetti Squash Pizza Crust.
Let’s eat some pizzzzzzza.
Spaghetti Squash Pizza Crust Notes
This will not taste like a traditional pizza. I mean, the crust is made out of spaghetti squash. Don’t expect it to be some magical crust that will transport you to your favorite pizzeria. DO expect it to be a flavorful pie shaped flavor bomb in your mouth that you can feel good about because you’re eating less calories and more veggies without sacrificing flavor.
Spaghetti Squash Pizza Crust
- 1 Spaghetti Squash
- 1-2 eggs whisked
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1 tsp dried oregano
- 1 cup mozzarella or Mexican cheese blend omit if Paleo
To make spaghetti squash crust:
Option 1) Cut squash in half, remove seeds, drizzle with olive oil, bake in oven for 50 minutes at 400 degrees. Once done, scrape the insides with a fork to get "noodles".
Option 2) Put in instant pot. Cut the spaghetti squash in half lengthwise. Scoop out seeds. Put in Instant Pot with one cup of water. Set to high pressure for 5 minutes. When the timer goes off, release pressure. Scrape the insides with a fork to get "noodles".
Wrap Spaghetti Squash noodles in paper towel or cheesecloth and wring out. It's important to get all the moisture out of the squash so that your crust can be sturdy and get crispy.
Once you wring out the squash, put it in a bowl and mix with egg, onion powder, garlic powder and dried oregano. Add cheese to the mixture. If the dough isn't keeping together well, use the second egg.
Once mixed, form into circle pizza shape on a greased baking sheet preferably covered with parchment paper or a silicone baking sheet.
Bake at 400 degrees for 20 minutes, flip crust and bake another 10-15 minutes until done to desired level of crispiness.
Once it's done, add your favorite pizza toppings and bake until cheese has melted and toppings are done!
If you'd like to make this paleo, omit the cheese.
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