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I’m back home after a fun weekend at Sonoma County with friends I have known over half of my lifetime. One of my childhood friends and I have the same exact birthday (it’s tomorrow… yikes!) so we did a weekend getaway to celebrate our big 3-0 in wine country. The entire weekend was filled with wine, laughing, reminiscing, eating, and more wine. It felt so good to connect with old friends who I rarely see anymore.
While I didn’t partake in any of the wine drinking (I quit drinking about a year ago), I did eat some really great delicious food. At one of the wineries, they were selling pizza that everyone was able to eat except for me. These kinds of social situations do not bother me at all anymore, but I have been craving pizza ever since I was surrounded by the delicious looking slices that smelled divine fresh out of the oven. So of course, I had to make pizza at home that I can eat!
Spaghetti squash is everywhere during this time of year in this part of the world, and I got the idea to use it as a pizza crust when I didn’t know what to do with the one that’s been sitting on my counter for over a week. I figured, if it didn’t work out, then I’m sure I’ll eat it anyway with some pizza sauce and toppings because you can never go wrong with those flavors.
Thankfully, I loved how it turned out! It won’t be like a real pizza crust in texture. This crust is thinner and more fragile, so I wouldn’t load it up with heavy toppings. However, it does still hold up well and tastes really great. If you make this expecting a traditional pizza, then you may be disappointed.
However, if you are like me and you are looking for a delicious gluten-free and low carb alternative when the pizza craving hits, this spaghetti squash pizza crust will definitely hit the spot!
Spaghetti Squash Pizza Crust
Ingredients
- 1 medium spaghetti squash
- 2 tbsp coconut flour
- 1 egg
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Freshly cracked black pepper, to taste
- Pizza toppings: tomato sauce, cheese, pepperoni, mushrooms, etc.
Instructions
- Preheat the oven to 400 degrees F.
- Cut the spaghetti squash in half and place cut side down on a baking sheet.
- Bake for 30-35 minutes until the squash is cooked through and the skin is soft when you press on it.**
- Remove the seeds, and use a fork to loosen the spaghetti squash threads. Rest until cool enough to handle.
- Once the squash has cooled, remove the threads and wrap them in a kitchen towel, paper towel, or a cheesecloth. Squeeze out as much water as possible. This may take some time and muscle. Make sure to leave the least bit of moisture to ensure a crispy crust.
- Place the threads in a large bowl, and add coconut flour, egg, oregano, garlic power, salt, and pepper. Mix well with your hands.
- Place a parchment on a baking sheet. Pour the dough mixture on the parchment paper and press it into a thin even layer, about 1/4 inch thick.
- Bake in the oven for 20-25 minutes until the edges start to brown.
- Remove from oven and top with tomato sauce and your favorite pizza toppings.
- Bake for additional 10 minutes.
- Cool for 5 minutes before slicing and enjoying!
Notes
Have you ever made a pizza crust with cauliflower? If so, which did you like better? I think spaghetti squash is pretty bland, so will be trying this recipe first since I just happen to have one sitting on the counter as well. And I’m finally going to use my Instant Pot as a pressure cooker, yay!
I have, and I like both! Make sure to squeeze the squash really well after it’s cooked so you get a crispy crust. Hope you like it!
Thanks! Hope you like it.
Thank you so much! It’s so delicious and healthy. 🙂