Spaghetti Squash Pizza Crust

DF GF V VG LC

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.

Spaghetti squash pizza crust pizza topped with fresh basil and cheese. A slice is cut out from the pizza.

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!

Spaghetti squash pizza on parchment paper topped with cheese, basil and red pepper flakes.

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
Spaghetti squash crust pizza cut into 8 slices on parchment paper and topped with basil, cheese and red pepper flakes.

If you enjoy this recipe, please check out Rachel’s website to learn more about the cookbook and/or snag a copy for yourself. It’s available through Amazon and several other retailers.

Spatula with a slice of spaghetti squash pizza on it.

Here Are More Healthy Pizza Recipes to Try

Spaghetti Squash Pizza Crust

5 from 18 votes
Switch up your traditional pizza crust for this spaghetti squash pizza crust! It’s low-carb yet flavorful and the perfect base for your choice of toppings.
Spaghetti squash crust pizza cut into 8 slices on parchment paper and topped with basil, cheese and red pepper flakes.
Prep Time 40 minutes
Cook Time 45 minutes
Servings 1 small pizza

Ingredients

  • 1 large spaghetti squash, roasted (I used my ring method)
  • 1 flax egg, 1 Tablespoon ground flaxseed + 3 Tablespoons water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground oregano

Topping Ideas

  • 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

Instructions
 

  • 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.

Notes

  • Republished with permission from Just the Good Stuff by Rachel Mansfield.

Nutrition

Serving: 1crust w/o toppings Calories: 279kcal Carbohydrates: 65g Protein: 7g Fat: 3g Polyunsaturated Fat: 2g Sodium: 55mg Fiber: 15g Sugar: 25g
Course: Lunch/Dinner
Cuisine: Italian
Keyword: spaghetti squash pizza crust

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    28 comments
    1. Christa
      March 21, 2022 AT 2:48 pm

      Hello, am having a dinner party and want to make two pizzas. Is it possible to make the crust a few hours ahead of time?

      1. Brittany Mullins
        March 22, 2022 AT 8:11 am

        Hi, Christa. I don’t think it should be a problem, although I haven’t tried it so I’m not 100% sure.

        1. Christa
          March 22, 2022 AT 5:47 pm

          Thank you Brittany

    2. Jazmin Locke
      November 22, 2021 AT 12:03 pm

      3 stars
      Should I be pressing liquid out of the squash before baking? I baked my squash while and the resulting crust was soggy, not crust like at all.

      1. Brittany Mullins
        November 22, 2021 AT 6:26 pm

        Hey Jazmin – Sorry to hear you had troubles! You shouldn’t need to press the liquid out of the squash prior to making the crust. Did you try my ring method of cooking the squash?

    3. Gina
      November 18, 2021 AT 1:39 pm

      5 stars
      This recipe was amazing! I have been making cauliflower pizza crust for a while and never thought to use spaghetti squash. I did add 1/2 cup grated parmesan cheese as I just like that in my crust. I would also recommend that if the squash is still watery, to dab some of the liquid out with paper towels. I’m so going to make this all the time, think I like it better than caulflower crust! Thanks so much for sharing!

      1. Brittany Mullins
        November 19, 2021 AT 11:05 am

        Oh yay!! So happy to hear this recipe was a success, Gina! Thanks so much for trying it out and coming back to leave a review. I really appreciate it!

    4. elyse
      September 6, 2021 AT 10:44 am

      about how many cups of cooked spaghetti squash would you need to make 1 crust?

      1. Brittany Mullins
        September 6, 2021 AT 9:32 pm

        Should be about 5-6 cups!

    5. Alyssa
      August 14, 2021 AT 9:15 pm

      5 stars
      Love the crust so much I made several more just for flatbread substitutes. For the flatbread I changed the spices, used a real egg, and cooked a bit longer for more crispiness. They heat up well too (more crispy in the oven but microwave is fine for a softer bread).

      1. Brittany Mullins
        August 16, 2021 AT 10:51 am

        So glad you enjoyed this recipe, Alyssa! Thanks for trying it out and coming back to leave a review. It means so much to me!

Parchment paper lined with protein balls.

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