I make a mean gluten-free pizza crust. A seriously chewy-deliciously awesome real pizza, gluten-free pizza crust. But sometimes it’s nice to think outside the pizza box and explore some healthier, lower carb crust options. That’s where this recipe comes in.
Spaghetti squash is a fun and versatile gourd that makes great, naturally gluten-free “pasta” when combed, and even makes great latkes! In this crust, it provides the structure and mild flavor that combines so well with traditional herbs and cheeses for old world pizza taste.
One note: don’t expect to slice and eat this pizza like you would one like my regular crust. It’s critical to get as much moisture out of the squash as possible before baking it into the crust, but it will still be somewhat soft, especially in the center of the pizza. I definitely recommend using a fork to dig into this one!
Spaghetti Squash Pizza Crust
- 1 medium-large spaghetti squash (approximately 4.5 lb squash will yield 1.5 lbs/3 cups cooked, combed spaghetti)
- 2/3 cup shredded mozzarella cheese (I used Lisanatti Almond Cheese — lactose-free but contains whey)
- 1 Tbs. Parmesan cheese or gluten-free nutritional yeast
- 1/4 cup Jules Gluten Free™ All Purpose Flour
- 1 egg, beaten
- 1 Tbs. fresh basil leaves, minced
- 1 tsp. dried oregano
- 1 tsp. garlic salt
- dash black pepper
Preheat oven to 400º F. Cut squash in half lengthwise. Place each half, cut side down, onto a baking sheet lined with foil and sprayed lightly with cooking oil. Bake until fork tender, approximately 30 minutes.
Remove from oven and allow to cool until it is able to be handled. Comb through each half of the cooked squash and collect the spaghetti-like strands in a large colander.
Press with a rubber spatula to remove excess moisture.
Spoon the spaghetti onto a tea towel and press to squeeze out more moisture. Repeat as necessary with additional towels until most of the liquid is squeezed out of the squash.
Place the prepared squash in a large bowl and stir in the cheese and beaten egg until integrated. Add dry ingredients and stir until uniformly distributed.
Prepare a pizza crisper tray or baking sheet by lining with foil and then parchment paper. Spoon the squash mixture onto the parchment and spread out with the back of a spoon to an even thickness of approximately 1/4 – 1/2 inch. Return to the oven and bake for 20-30 minutes, depending on thickness. The crust edges should be browning, but not burning.
Once cooked, top with your favorite sauce and toppings like the sautéed veggies and caramelized onions on my pizza. Return to the oven to bake for another 10 minutes.
Remove from the oven and slide the parchment off of the foil onto a cutting board or pizza peel to cut and serve.