PIZZA! I don’t eat a lot of it, but I sure do love it. In the past, I played around with making cauliflower crust pizza. This fall, I started taking advantage of all of the spaghetti squash on the shelves to make this delicious spaghetti squash pizza crust.
I added gluten-free flour to my recipe, but you could skip the flour altogether if you wanted. If you’re skipping the flour, make sure you really squeeze the water out of your squash flesh (Step 3). Like, really really.
Spaghetti Squash Pizza Crust
1 medium/large spaghetti squash
1/4 cup of gluten-free flour (2 Tbsp almond flour, 2 Tbsp tapioca flour)
1 large egg
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp dried basil
1/2 tsp dried oregano
2 Tbsp cornmeal
- Roast the spaghetti squash: Preheat your oven to 400° F. Cut the squash in half lengthwise, scoop out the seeds and place it flesh down in a baking pan. Add 1/2 inch of water to the pan. Roast for 30-45 minutes or until the squash is fork tender. (There are many other ways to bake the squash, but this is my go-to).
- Once the squash it out of the oven, let it cool. Once cool, scrape out the spaghetti flesh using a fork. Place the insides in a strainer over the sink as you go.
- Now, it’s time to get rid of the excess water. Use a cheese cloth or kitchen towel to squeeze all of the water out of the spaghetti squash.
- In a mixing bowl, combine the flour, seasonings and egg. Then stir in the spaghetti squash.
- Bake the crust: Put the oven back on 400° F. On a baking sheet, sprinkle the cornmeal. Spread your spaghetti squash crust out so that it is about 1/4-1/2 inch thick. Bake for 20-30 minutes until the edges start to brown.
- Add your topping: Remove the crust from the oven and add your toppings. I love tomato chunks, sundried tomato, a sprinkle of parmesan cheese, a touch of mozzarella cheese and arugula. Bake until cheese melts.
- Top with fresh basil or extra parmesan and enjoy!
Note: Your crust could get a little mushy in the middle depending on… 1. How you did squeezing out the excess water in the spaghetti squash, or 2. How wet your toppings are.