\n<\/p>\n
<\/p>\nThis low-carb Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash \u2013 it\u2019s that delicious!<\/p>\n<\/noscript>Spaghetti Squash Crust Pizza<\/h2>\nThis Spaghetti Squash Crust is a grain-free alternative to traditional pizza and a great way to get more vegetables and fiber. Along with spaghetti squash, I used egg, mozzarella, and parmesan to bind everything together and seasoned it was garlic and oregano. This veggie crust is so tasty \u2013 it\u2019s even good as a snack without the sauce and cheese on top. For more of my favorite pizza recipes, try my bagel dough Margherita Pizza or this easy Cast-Iron Thin Crust Pizza made with tortillas.<\/p>\n<\/noscript><\/h2>\nHow to Cook Spaghetti Squash<\/h2>\nThe first thing you\u2019ll need for this pizza crust recipe is cooked spaghetti squash. You can cook spaghetti squash in the oven or, if you\u2019re pressed for time, in the microwave.<\/p>\nTo cook spaghetti squash in the microwave, pierce it all over with a knife and heat for five minutes. Then continue to cook in two-minute increments until the skin gives when pressed.<\/p>\nOnce done, cut it open, remove the seeds, and scrape the squash out with a fork. Spaghetti squash has a lot of water, so you\u2019ll need to squeeze all the water out with a clean cheesecloth or dishcloth.<\/p>\nHow to Get Crispy Spaghetti Squash Pizza Crust<\/h2>\nI tested this spaghetti squash crust recipe dozens of times to get it perfect! The thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.<\/p>\nThis recipe makes four 7-inch rounds, which makes them easier to handle. Before baking, spray the crusts lightly with olive oil spray and bake for 15 minutes until golden. Then carefully flip with a spatula and bake for about six minutes until crisp.<\/p>\nVariations:<\/h2>\n\nSeasonings:<\/strong> Switch up the crust\u2019s flavors by adding other dried herbs to the mix.<\/li>\nToppings:<\/strong> Add your favorite pizza toppings to this crust. It\u2019d be great with some pepperoni or sausage and veggies, like bell pepper, onion, and mushrooms.<\/li>\n<\/ul>\n<\/p>\n<\/noscript><\/noscript><\/noscript><\/noscript><\/noscript><\/p>\nMore Spaghetti Squash Recipes You\u2019ll Love:<\/h2>\n\n\n\nSpaghetti Squash Crust Pizza<\/h2>\n\nSP<\/span><\/span>\n<\/p>\n\n310<\/span> Cals<\/span><\/span>\n30<\/span> Protein<\/span><\/span>\n17<\/span> Carbs<\/span><\/span>\n15<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis plant based Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash \u2013 it\u2019s that delicious!<\/span><\/p>\n\n\nCrust:<\/h4>\n\n2<\/span> packed cups<\/span> cooked spaghetti squash<\/span>, from a 2.2 lb spaghetti squash<\/span><\/li>\n1<\/span> large egg<\/span><\/li>\n3\/4<\/span> cup<\/span> finely shredded part-skim mozzarella cheese<\/span><\/li>\n1\/4<\/span> cup<\/span> shredded Parmesan cheese<\/span>, not grated<\/span><\/li>\n1<\/span> teaspoon<\/span> minced garlic<\/span><\/li>\n1<\/span> teaspoon<\/span> dried oregano<\/span><\/li>\n<\/ul>\n<\/div>\n\nToppings:<\/h4>\n\n1\/3<\/span> cup<\/span> tomato-basil marinara sauce<\/span>, or pizza sauce<\/span><\/li>\n1\/2<\/span> cup<\/span> shredded part-skim mozzarella cheese<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nTo quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.<\/p>\n<\/li>\n\nCut it open, remove the seeds and scrape the squash out with a fork.<\/p>\n<\/li>\n\nPlace the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.<\/span><\/p>\n<\/li>\n\nPreheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.<\/p>\n<\/li>\n\nIn a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.<\/p>\n<\/li>\n\nMake 4 7-inch rounds on the prepared pan patting down so they are very thin, the thinner the crisper they will be.<\/span><\/p>\n<\/li>\n\nSpray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nPrepare the pizza:<\/h4>\n\n\nSpread about 1 1\/2 tablespoons sauce on top of each baked crust, leaving a 1\/2-inch border around the edge.<\/p>\n<\/li>\n\nSprinkle remaining cheese on top.<\/span><\/p>\n<\/li>\n\nBake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.<\/span><\/p>\n<\/div>\n\nServing: <\/span>2<\/span>pizzas<\/span><\/span>, <\/span>Calories: <\/span>310<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>30<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>15<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>130<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>900<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>grain free pizza, keto spaghetti squash, spaghetti squash pizza<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
This low-carb Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash \u2013 it\u2019s that delicious!<\/p>\n
This Spaghetti Squash Crust is a grain-free alternative to traditional pizza and a great way to get more vegetables and fiber. Along with spaghetti squash, I used egg, mozzarella, and parmesan to bind everything together and seasoned it was garlic and oregano. This veggie crust is so tasty \u2013 it\u2019s even good as a snack without the sauce and cheese on top. For more of my favorite pizza recipes, try my bagel dough Margherita Pizza or this easy Cast-Iron Thin Crust Pizza made with tortillas.<\/p>\n
The first thing you\u2019ll need for this pizza crust recipe is cooked spaghetti squash. You can cook spaghetti squash in the oven or, if you\u2019re pressed for time, in the microwave.<\/p>\n
To cook spaghetti squash in the microwave, pierce it all over with a knife and heat for five minutes. Then continue to cook in two-minute increments until the skin gives when pressed.<\/p>\n
Once done, cut it open, remove the seeds, and scrape the squash out with a fork. Spaghetti squash has a lot of water, so you\u2019ll need to squeeze all the water out with a clean cheesecloth or dishcloth.<\/p>\n
I tested this spaghetti squash crust recipe dozens of times to get it perfect! The thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.<\/p>\n
This recipe makes four 7-inch rounds, which makes them easier to handle. Before baking, spray the crusts lightly with olive oil spray and bake for 15 minutes until golden. Then carefully flip with a spatula and bake for about six minutes until crisp.<\/p>\n
<\/p>\n
<\/noscript><\/noscript><\/noscript><\/noscript><\/noscript><\/p>\nMore Spaghetti Squash Recipes You\u2019ll Love:<\/h2>\n\n\n\nSpaghetti Squash Crust Pizza<\/h2>\n\nSP<\/span><\/span>\n<\/p>\n\n310<\/span> Cals<\/span><\/span>\n30<\/span> Protein<\/span><\/span>\n17<\/span> Carbs<\/span><\/span>\n15<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis plant based Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash \u2013 it\u2019s that delicious!<\/span><\/p>\n\n\nCrust:<\/h4>\n\n2<\/span> packed cups<\/span> cooked spaghetti squash<\/span>, from a 2.2 lb spaghetti squash<\/span><\/li>\n1<\/span> large egg<\/span><\/li>\n3\/4<\/span> cup<\/span> finely shredded part-skim mozzarella cheese<\/span><\/li>\n1\/4<\/span> cup<\/span> shredded Parmesan cheese<\/span>, not grated<\/span><\/li>\n1<\/span> teaspoon<\/span> minced garlic<\/span><\/li>\n1<\/span> teaspoon<\/span> dried oregano<\/span><\/li>\n<\/ul>\n<\/div>\n\nToppings:<\/h4>\n\n1\/3<\/span> cup<\/span> tomato-basil marinara sauce<\/span>, or pizza sauce<\/span><\/li>\n1\/2<\/span> cup<\/span> shredded part-skim mozzarella cheese<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nTo quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.<\/p>\n<\/li>\n\nCut it open, remove the seeds and scrape the squash out with a fork.<\/p>\n<\/li>\n\nPlace the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.<\/span><\/p>\n<\/li>\n\nPreheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.<\/p>\n<\/li>\n\nIn a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.<\/p>\n<\/li>\n\nMake 4 7-inch rounds on the prepared pan patting down so they are very thin, the thinner the crisper they will be.<\/span><\/p>\n<\/li>\n\nSpray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nPrepare the pizza:<\/h4>\n\n\nSpread about 1 1\/2 tablespoons sauce on top of each baked crust, leaving a 1\/2-inch border around the edge.<\/p>\n<\/li>\n\nSprinkle remaining cheese on top.<\/span><\/p>\n<\/li>\n\nBake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.<\/span><\/p>\n<\/div>\n\nServing: <\/span>2<\/span>pizzas<\/span><\/span>, <\/span>Calories: <\/span>310<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>30<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>15<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>130<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>900<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>grain free pizza, keto spaghetti squash, spaghetti squash pizza<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nSP<\/span><\/span>\n<\/p>\n\n310<\/span> Cals<\/span><\/span>\n30<\/span> Protein<\/span><\/span>\n17<\/span> Carbs<\/span><\/span>\n15<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis plant based Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash \u2013 it\u2019s that delicious!<\/span><\/p>\n\n\nCrust:<\/h4>\n\n2<\/span> packed cups<\/span> cooked spaghetti squash<\/span>, from a 2.2 lb spaghetti squash<\/span><\/li>\n1<\/span> large egg<\/span><\/li>\n3\/4<\/span> cup<\/span> finely shredded part-skim mozzarella cheese<\/span><\/li>\n1\/4<\/span> cup<\/span> shredded Parmesan cheese<\/span>, not grated<\/span><\/li>\n1<\/span> teaspoon<\/span> minced garlic<\/span><\/li>\n1<\/span> teaspoon<\/span> dried oregano<\/span><\/li>\n<\/ul>\n<\/div>\n\nToppings:<\/h4>\n\n1\/3<\/span> cup<\/span> tomato-basil marinara sauce<\/span>, or pizza sauce<\/span><\/li>\n1\/2<\/span> cup<\/span> shredded part-skim mozzarella cheese<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nTo quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.<\/p>\n<\/li>\n\nCut it open, remove the seeds and scrape the squash out with a fork.<\/p>\n<\/li>\n\nPlace the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.<\/span><\/p>\n<\/li>\n\nPreheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.<\/p>\n<\/li>\n\nIn a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.<\/p>\n<\/li>\n\nMake 4 7-inch rounds on the prepared pan patting down so they are very thin, the thinner the crisper they will be.<\/span><\/p>\n<\/li>\n\nSpray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nPrepare the pizza:<\/h4>\n\n\nSpread about 1 1\/2 tablespoons sauce on top of each baked crust, leaving a 1\/2-inch border around the edge.<\/p>\n<\/li>\n\nSprinkle remaining cheese on top.<\/span><\/p>\n<\/li>\n\nBake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.<\/span><\/p>\n<\/div>\n\nServing: <\/span>2<\/span>pizzas<\/span><\/span>, <\/span>Calories: <\/span>310<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>30<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>15<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>130<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>900<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>grain free pizza, keto spaghetti squash, spaghetti squash pizza<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
\n310<\/span> Cals<\/span><\/span>\n30<\/span> Protein<\/span><\/span>\n17<\/span> Carbs<\/span><\/span>\n15<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis plant based Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash \u2013 it\u2019s that delicious!<\/span><\/p>\n\n\nCrust:<\/h4>\n\n2<\/span> packed cups<\/span> cooked spaghetti squash<\/span>, from a 2.2 lb spaghetti squash<\/span><\/li>\n1<\/span> large egg<\/span><\/li>\n3\/4<\/span> cup<\/span> finely shredded part-skim mozzarella cheese<\/span><\/li>\n1\/4<\/span> cup<\/span> shredded Parmesan cheese<\/span>, not grated<\/span><\/li>\n1<\/span> teaspoon<\/span> minced garlic<\/span><\/li>\n1<\/span> teaspoon<\/span> dried oregano<\/span><\/li>\n<\/ul>\n<\/div>\n\nToppings:<\/h4>\n\n1\/3<\/span> cup<\/span> tomato-basil marinara sauce<\/span>, or pizza sauce<\/span><\/li>\n1\/2<\/span> cup<\/span> shredded part-skim mozzarella cheese<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nTo quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.<\/p>\n<\/li>\n\nCut it open, remove the seeds and scrape the squash out with a fork.<\/p>\n<\/li>\n\nPlace the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.<\/span><\/p>\n<\/li>\n\nPreheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.<\/p>\n<\/li>\n\nIn a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.<\/p>\n<\/li>\n\nMake 4 7-inch rounds on the prepared pan patting down so they are very thin, the thinner the crisper they will be.<\/span><\/p>\n<\/li>\n\nSpray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nPrepare the pizza:<\/h4>\n\n\nSpread about 1 1\/2 tablespoons sauce on top of each baked crust, leaving a 1\/2-inch border around the edge.<\/p>\n<\/li>\n\nSprinkle remaining cheese on top.<\/span><\/p>\n<\/li>\n\nBake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.<\/span><\/p>\n<\/div>\n\nServing: <\/span>2<\/span>pizzas<\/span><\/span>, <\/span>Calories: <\/span>310<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>30<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>15<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>130<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>900<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>grain free pizza, keto spaghetti squash, spaghetti squash pizza<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Prep Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis plant based Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash \u2013 it\u2019s that delicious!<\/span><\/p>\n\n\nCrust:<\/h4>\n\n2<\/span> packed cups<\/span> cooked spaghetti squash<\/span>, from a 2.2 lb spaghetti squash<\/span><\/li>\n1<\/span> large egg<\/span><\/li>\n3\/4<\/span> cup<\/span> finely shredded part-skim mozzarella cheese<\/span><\/li>\n1\/4<\/span> cup<\/span> shredded Parmesan cheese<\/span>, not grated<\/span><\/li>\n1<\/span> teaspoon<\/span> minced garlic<\/span><\/li>\n1<\/span> teaspoon<\/span> dried oregano<\/span><\/li>\n<\/ul>\n<\/div>\n\nToppings:<\/h4>\n\n1\/3<\/span> cup<\/span> tomato-basil marinara sauce<\/span>, or pizza sauce<\/span><\/li>\n1\/2<\/span> cup<\/span> shredded part-skim mozzarella cheese<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nTo quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.<\/p>\n<\/li>\n\nCut it open, remove the seeds and scrape the squash out with a fork.<\/p>\n<\/li>\n\nPlace the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.<\/span><\/p>\n<\/li>\n\nPreheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.<\/p>\n<\/li>\n\nIn a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.<\/p>\n<\/li>\n\nMake 4 7-inch rounds on the prepared pan patting down so they are very thin, the thinner the crisper they will be.<\/span><\/p>\n<\/li>\n\nSpray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nPrepare the pizza:<\/h4>\n\n\nSpread about 1 1\/2 tablespoons sauce on top of each baked crust, leaving a 1\/2-inch border around the edge.<\/p>\n<\/li>\n\nSprinkle remaining cheese on top.<\/span><\/p>\n<\/li>\n\nBake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.<\/span><\/p>\n<\/div>\n\nServing: <\/span>2<\/span>pizzas<\/span><\/span>, <\/span>Calories: <\/span>310<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>30<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>15<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>130<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>900<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>grain free pizza, keto spaghetti squash, spaghetti squash pizza<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Cook Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis plant based Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash \u2013 it\u2019s that delicious!<\/span><\/p>\n\n\nCrust:<\/h4>\n\n2<\/span> packed cups<\/span> cooked spaghetti squash<\/span>, from a 2.2 lb spaghetti squash<\/span><\/li>\n1<\/span> large egg<\/span><\/li>\n3\/4<\/span> cup<\/span> finely shredded part-skim mozzarella cheese<\/span><\/li>\n1\/4<\/span> cup<\/span> shredded Parmesan cheese<\/span>, not grated<\/span><\/li>\n1<\/span> teaspoon<\/span> minced garlic<\/span><\/li>\n1<\/span> teaspoon<\/span> dried oregano<\/span><\/li>\n<\/ul>\n<\/div>\n\nToppings:<\/h4>\n\n1\/3<\/span> cup<\/span> tomato-basil marinara sauce<\/span>, or pizza sauce<\/span><\/li>\n1\/2<\/span> cup<\/span> shredded part-skim mozzarella cheese<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nTo quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.<\/p>\n<\/li>\n\nCut it open, remove the seeds and scrape the squash out with a fork.<\/p>\n<\/li>\n\nPlace the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.<\/span><\/p>\n<\/li>\n\nPreheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.<\/p>\n<\/li>\n\nIn a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.<\/p>\n<\/li>\n\nMake 4 7-inch rounds on the prepared pan patting down so they are very thin, the thinner the crisper they will be.<\/span><\/p>\n<\/li>\n\nSpray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nPrepare the pizza:<\/h4>\n\n\nSpread about 1 1\/2 tablespoons sauce on top of each baked crust, leaving a 1\/2-inch border around the edge.<\/p>\n<\/li>\n\nSprinkle remaining cheese on top.<\/span><\/p>\n<\/li>\n\nBake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.<\/span><\/p>\n<\/div>\n\nServing: <\/span>2<\/span>pizzas<\/span><\/span>, <\/span>Calories: <\/span>310<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>30<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>15<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>130<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>900<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>grain free pizza, keto spaghetti squash, spaghetti squash pizza<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Total Time: <\/span>1<\/span> hr<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis plant based Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash \u2013 it\u2019s that delicious!<\/span><\/p>\n\n\nCrust:<\/h4>\n\n2<\/span> packed cups<\/span> cooked spaghetti squash<\/span>, from a 2.2 lb spaghetti squash<\/span><\/li>\n1<\/span> large egg<\/span><\/li>\n3\/4<\/span> cup<\/span> finely shredded part-skim mozzarella cheese<\/span><\/li>\n1\/4<\/span> cup<\/span> shredded Parmesan cheese<\/span>, not grated<\/span><\/li>\n1<\/span> teaspoon<\/span> minced garlic<\/span><\/li>\n1<\/span> teaspoon<\/span> dried oregano<\/span><\/li>\n<\/ul>\n<\/div>\n\nToppings:<\/h4>\n\n1\/3<\/span> cup<\/span> tomato-basil marinara sauce<\/span>, or pizza sauce<\/span><\/li>\n1\/2<\/span> cup<\/span> shredded part-skim mozzarella cheese<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nTo quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.<\/p>\n<\/li>\n\nCut it open, remove the seeds and scrape the squash out with a fork.<\/p>\n<\/li>\n\nPlace the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.<\/span><\/p>\n<\/li>\n\nPreheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.<\/p>\n<\/li>\n\nIn a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.<\/p>\n<\/li>\n\nMake 4 7-inch rounds on the prepared pan patting down so they are very thin, the thinner the crisper they will be.<\/span><\/p>\n<\/li>\n\nSpray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nPrepare the pizza:<\/h4>\n\n\nSpread about 1 1\/2 tablespoons sauce on top of each baked crust, leaving a 1\/2-inch border around the edge.<\/p>\n<\/li>\n\nSprinkle remaining cheese on top.<\/span><\/p>\n<\/li>\n\nBake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.<\/span><\/p>\n<\/div>\n\nServing: <\/span>2<\/span>pizzas<\/span><\/span>, <\/span>Calories: <\/span>310<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>30<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>15<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>130<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>900<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>grain free pizza, keto spaghetti squash, spaghetti squash pizza<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
This plant based Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash \u2013 it\u2019s that delicious!<\/span><\/p>\n\n\nCrust:<\/h4>\n\n2<\/span> packed cups<\/span> cooked spaghetti squash<\/span>, from a 2.2 lb spaghetti squash<\/span><\/li>\n1<\/span> large egg<\/span><\/li>\n3\/4<\/span> cup<\/span> finely shredded part-skim mozzarella cheese<\/span><\/li>\n1\/4<\/span> cup<\/span> shredded Parmesan cheese<\/span>, not grated<\/span><\/li>\n1<\/span> teaspoon<\/span> minced garlic<\/span><\/li>\n1<\/span> teaspoon<\/span> dried oregano<\/span><\/li>\n<\/ul>\n<\/div>\n\nToppings:<\/h4>\n\n1\/3<\/span> cup<\/span> tomato-basil marinara sauce<\/span>, or pizza sauce<\/span><\/li>\n1\/2<\/span> cup<\/span> shredded part-skim mozzarella cheese<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nTo quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.<\/p>\n<\/li>\n\nCut it open, remove the seeds and scrape the squash out with a fork.<\/p>\n<\/li>\n\nPlace the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.<\/span><\/p>\n<\/li>\n\nPreheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.<\/p>\n<\/li>\n\nIn a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.<\/p>\n<\/li>\n\nMake 4 7-inch rounds on the prepared pan patting down so they are very thin, the thinner the crisper they will be.<\/span><\/p>\n<\/li>\n\nSpray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nPrepare the pizza:<\/h4>\n\n\nSpread about 1 1\/2 tablespoons sauce on top of each baked crust, leaving a 1\/2-inch border around the edge.<\/p>\n<\/li>\n\nSprinkle remaining cheese on top.<\/span><\/p>\n<\/li>\n\nBake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.<\/span><\/p>\n<\/div>\n\nServing: <\/span>2<\/span>pizzas<\/span><\/span>, <\/span>Calories: <\/span>310<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>30<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>15<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>130<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>900<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>grain free pizza, keto spaghetti squash, spaghetti squash pizza<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
To quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.<\/p>\n<\/li>\n
Cut it open, remove the seeds and scrape the squash out with a fork.<\/p>\n<\/li>\n
Place the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.<\/span><\/p>\n<\/li>\n\nPreheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.<\/p>\n<\/li>\n\nIn a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.<\/p>\n<\/li>\n\nMake 4 7-inch rounds on the prepared pan patting down so they are very thin, the thinner the crisper they will be.<\/span><\/p>\n<\/li>\n\nSpray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nPrepare the pizza:<\/h4>\n\n\nSpread about 1 1\/2 tablespoons sauce on top of each baked crust, leaving a 1\/2-inch border around the edge.<\/p>\n<\/li>\n\nSprinkle remaining cheese on top.<\/span><\/p>\n<\/li>\n\nBake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.<\/span><\/p>\n<\/div>\n\nServing: <\/span>2<\/span>pizzas<\/span><\/span>, <\/span>Calories: <\/span>310<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>30<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>15<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>130<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>900<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>grain free pizza, keto spaghetti squash, spaghetti squash pizza<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Preheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.<\/p>\n<\/li>\n
In a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.<\/p>\n<\/li>\n
Make 4 7-inch rounds on the prepared pan patting down so they are very thin, the thinner the crisper they will be.<\/span><\/p>\n<\/li>\n\nSpray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nPrepare the pizza:<\/h4>\n\n\nSpread about 1 1\/2 tablespoons sauce on top of each baked crust, leaving a 1\/2-inch border around the edge.<\/p>\n<\/li>\n\nSprinkle remaining cheese on top.<\/span><\/p>\n<\/li>\n\nBake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.<\/span><\/p>\n<\/div>\n\nServing: <\/span>2<\/span>pizzas<\/span><\/span>, <\/span>Calories: <\/span>310<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>30<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>15<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>130<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>900<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>grain free pizza, keto spaghetti squash, spaghetti squash pizza<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Spray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nPrepare the pizza:<\/h4>\n\n\nSpread about 1 1\/2 tablespoons sauce on top of each baked crust, leaving a 1\/2-inch border around the edge.<\/p>\n<\/li>\n\nSprinkle remaining cheese on top.<\/span><\/p>\n<\/li>\n\nBake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.<\/span><\/p>\n<\/div>\n\nServing: <\/span>2<\/span>pizzas<\/span><\/span>, <\/span>Calories: <\/span>310<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>30<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>15<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>130<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>900<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>grain free pizza, keto spaghetti squash, spaghetti squash pizza<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Spread about 1 1\/2 tablespoons sauce on top of each baked crust, leaving a 1\/2-inch border around the edge.<\/p>\n<\/li>\n
Sprinkle remaining cheese on top.<\/span><\/p>\n<\/li>\n\nBake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nThe thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.<\/span><\/p>\n<\/div>\n\nServing: <\/span>2<\/span>pizzas<\/span><\/span>, <\/span>Calories: <\/span>310<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>30<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>15<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>130<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>900<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>grain free pizza, keto spaghetti squash, spaghetti squash pizza<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Bake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
The thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.<\/span><\/p>\n<\/div>\n\nServing: <\/span>2<\/span>pizzas<\/span><\/span>, <\/span>Calories: <\/span>310<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>30<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>15<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>130<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>900<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>grain free pizza, keto spaghetti squash, spaghetti squash pizza<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Serving: <\/span>2<\/span>pizzas<\/span><\/span>, <\/span>Calories: <\/span>310<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>17<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>30<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>15<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>130<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>900<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>grain free pizza, keto spaghetti squash, spaghetti squash pizza<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Keywords: <\/span>grain free pizza, keto spaghetti squash, spaghetti squash pizza<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
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