Spaghetti Squash Pizza Crust
Published May 22, 2020, Updated Apr 01, 2022
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Switch up your traditional pizza crust for this spaghetti squash pizza crust! It’s low-carb and grain-free, yet flavorful and the perfect base for your choice of toppings.
Man I am surrounded by some really talented friends in the wellness space and today I’m sharing a recipe from my friend, Rachel Mansfield’s new cookbook Just The Good Stuff. We met via the internet and then got to meet in real life when I visited New York a couple years ago. I was so excited when she announced she was publishing a cookbook and couldn’t wait to get my hands on a copy.
There are so many awesome recipes in her cookbook, but I was pretty pumped to see this spaghetti squash crust because although I adore a good cauliflower crust… I tend to eat a ton of cauliflower already. Plus I LOVE spaghetti squash, especially when roasted using my ring method and it makes such a delicious pizza crust. I also love that this crust is made with flaxseed so it doesn’t require an egg or cheese to hold it together like many veggie-based pizza crusts.
Just the Good Stuff Cookbook
Just the Good Stuff proves that living a healthy lifestyle doesn’t mean adhering to restrictive diets or giving up all the foods you crave. Rachel includes over 100 recipes using better-for-you ingredients, such as grain-free flours, collagen peptides, and natural sweeteners. I’ve been flipping through the book and found so many recipes I want to try (hello sea salt dark chocolate peanut butter bars), but thought I’d start with this pizza crust.
A Healthy Swap
I’m not going to lie and tell you that this pizza is a perfect substitute for real deal pizza. In my opinion, no veggie-based pizzas compare to regular pizza crust BUT it’s still so yummy and has all the pizza flavor you crave. Plus, I love that it packs in so many veggies and the fact that it doesn’t leave you feeling bloated and groggy after a few pieces. One thing to note with this variation is that the crust doesn’t get super hard or crispy so you’ll likely need a fork and knife to eat it. That said, I personally really like the texture!
Customize Your Pizza
I kept the toppings simple for my version, but you should make this pizza your own! You can add whatever toppings you like. I’ve tried this pizza a few ways and they were all delicious. Here are some ideas:
- Traditional pizza sauce + shredded mozzarella + fresh basil
- With herbed cashew cheese from Rachel’s cookbook… I made this and it’s so good!
- Pesto + roasted veggies
- BBQ sauce + chicken + caramelized onions
- Breakfast pizza with eggs + cheese + turkey bacon
- Sautéed greens + chicken sausage + fresh mozzarella
Here Are More Healthy Pizza Recipes to Try
- Low-Carb Eggplant Pizza
- Cauliflower Pizza Crust
- Arugula and Goat Cheese Portobello Pizzas
- Tortilla Pizzas with Hummus
- Mini Zucchini Hummus Pizza Bites
- Naan Pizza with Butternut Squash and Pesto
- Easy Tortilla Pizzas
- Cloud Bread Pizza
Spaghetti Squash Pizza Crust
- pizza sauce
- fresh basil leaves
- grated or shredded cheese, dairy or non-dairy
- cooked chicken sausage or vegan sausage, sliced
- roasted veggies, sliced
- crushed red pepper
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, mix together the squash, flax egg, chili powder, garlic powder, and oregano.
- On the prepared baking sheet, form the squash mixture into a pizza of your desired shape, about 1 inch thick.
- Bake the crust just until it starts to turn golden, about 30 minutes. Remove it from the oven, add your desired toppings, and return it to the oven. I added pizza sauce, shredded mozzarella and fresh basil.
- Cook until the edges are golden brown, 10 to 15 minutes more. Slice and serve warm. Leftover pizza will keep in an airtight container in the fridge for up to 5 days. Reheat it in the oven at 350°F.
- Republished with permission from Just the Good Stuff by Rachel Mansfield.
Nutrition information is automatically calculated, so should only be used as an approximation.