Spaghetti Squash Pizza Crust

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


  • 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:

  1. 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".
  2. 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".
  3. 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.
  4. 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.
  5. Once mixed, form into circle pizza shape on a greased baking sheet preferably covered with parchment paper or a silicone baking sheet.
  6. Bake at 400 degrees for 20 minutes, flip crust and bake another 10-15 minutes until done to desired level of crispiness.
  7. Once it's done, add your favorite pizza toppings and bake until cheese has melted and toppings are done!

Recipe Notes

If you'd like to make this paleo, omit the cheese.