Spaghetti Squash Pizza Crust

Loaded with vitamins, minerals, and fiber, this spaghetti squash crust pizza is a nice alternative to traditional pizza. Eat it as is or top it with your favorite pizza toppings for an easy family-friendly meal.

Sometimes all a girl wants is pizza, but sometimes that same girl is doing her very best to eat healthier and low-carb. So, what to do? Make this amazing spaghetti squash pizza crust and then cover it in scrumptious toppings. It’s crispy, and delicious, and adds a great flavor to any pizza recipe.

I made two crusts this weekend and used the second one as a sandwich wrap. Pretty delicious as well. I usually eat a nice big portion of this pizza crust when I make it which is why there are only 4 servings listed, but you could easily get up to 8 pieces from the recipe.

You can also make a great cauliflower version too!

If your family adores pizza as mine does, here are a few other pizza recipes you may like; Portobello Mushroom Pizza, Pizza Frittata, or these Eggplant Pizza Bites.

Why You’ll Love This Recipe For Squash Crust Pizza

Here are a few reasons why we think you’ll enjoy this pizza crust.

• Change of pace: Using spaghetti squash changes things up from the traditional flour-based pizza crust.
• Nutrient-dense: Loaded with vitamins, minerals, and fiber, squash pizza crust is a healthy alternative to regular pizza crust.
• Versatile: Not only can you use this crust for pizza but you can use it for a wrap as well.

Key Ingredients And Easy Swaps

Here is a list of the ingredients and some alternatives.

• Spaghetti squash: I used cooked spaghetti squash but any kind of squash will work.
• Egg: You’ll need a beaten egg to help the mixture bind.
• Garlic: I used a clove of freshly minced garlic but jarred garlic also works.
• Basil: Freshly chopped basil adds tons of flavor to the crust. If you don’t have fresh you can substitute dried but fresh really is best.
• Mozzarella cheese: I used part-skim mozzarella, shredded, but any cheese will work to make this squash pizza.
• Parmesan cheese: Parmesan cheese adds a nice salty, cheesy flavor but you can substitute it with Gran Padano or Romano.
• Salt and pepper: Add salt and pepper to your liking.

How To Make Spaghetti Squash Crust Pizza

Just a few simple steps to make this pizza recipe.

• Get the oven ready: Preheat the oven to 400 degrees.
• Blot the squash: Squeeze out as much excess moisture as possible from the spaghetti squash. The more moisture that you remove the crispier the crust will be. Use a paper towel or dishcloth.
• Make the crust: Mix the egg, garlic, basil, mozzarella, Parmesan, salt, and pepper into the squash to form the crust. Then press flat onto a baking sheet lined with parchment paper.
• Bake the crust: Place the crust in the oven for 15-20 minutes or until the crust sets and begins to get crispy on the edges.

How to Store Leftover Low Carb Pizza

If you have leftovers, here is how you store your pizza crust.

• Fridge: Spaghetti squash crust pizza will keep in the fridge, well-covered for 3-4 days.
• Freezer: You can freeze the crust for up to 3 months.
• Thaw: Thaw the crust in the fridge overnight.
• Reheat: To reheat the crust place in the toaster oven or oven.

Variations and Recipe Ideas

Though we love this spaghetti squash crust pizza as is, here are a few ways you can change it up.

• Use a different kind of squash: Instead of spaghetti squash use acorn or butternut. You can also use sweet potatoes if you don’t have any squash on hand.
• Modify the cheese: Though mozzarella and Parmesan and typical Italian cheeses you can try an assortment of Mexican cheeses instead like Monterey Jack or Colby Jack.
• Change up the seasonings: Instead of fresh basil use fresh oregano or rosemary.
• Add a few toppings: Top the pizza with some bell peppers, pepperoni, or a dollop of ricotta cheese.

The Best Low Carb Pizza Toppings

• Sausage or Pepperoni or Bacon
• Pesto or alfredo sauce
• Bell peppers
• Onions
• Olives
• Artichokes
• Fresh basil
• Roasted garlic
• Spinach
• Extra cheese

Tips for a Crispy Crust

Here are a few things you can do to make sure your spaghetti squash pizza works out every time.

• Blot the squash really well. There shouldn’t be any excess moisture. If possible cook the squash the day before and let it sit in the fridge.
• Drizzle a touch of olive oil onto the parchment paper so the crust can get crispy.
• Flip the crust halfway through baking it to crisp up both sides.
• Use a pizza stone if you have one.