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!