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

4 from 12 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




    21 comments
    1. 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!

    2. 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!

    3. Natalie
      April 3, 2021 AT 4:53 pm

      3 stars
      Texture when it came out of the oven it tasted like normal spaghetti squash with sauce and had the same consistency as that, except with a lot of chili spice. Was a bit disappointed because of that, but it was edible (but not incredible).

      1. Brittany Mullins
        April 3, 2021 AT 11:14 pm

        Sorry to hear that you didn’t love this recipe, Natalie. I appreciate you trying it and coming back to leave a comment.

    4. Mary L Egenberger
      January 24, 2021 AT 4:41 pm

      5 stars
      This is a good recipe, but I do want to know if you have used a pizza stone to bake the crust. I have a hard time removing it from the parchment paper and cutting on the paper was impossible. Thank you.

      1. Brittany Mullins
        January 24, 2021 AT 8:03 pm

        Hey Mary – I made this on a baking sheet, not a pizza stone.

    5. Amra
      November 11, 2020 AT 2:08 pm

      Hi,

      I tried this recipe but it didn’t work :(. I used 1 egg and the tablespoon of flaxseeds with water… or was i only meant to use 1 of those?

      Also I mashed the butternut squash with a masher, was that right?

      any tips to make this work would be appreciated?

      Thanks
      Amra

      1. Brittany Mullins
        November 11, 2020 AT 8:12 pm

        Hey Amra,
        It was just supposed to be either the flax egg or you could use a regular egg, but just one or the other. And this recipe called for spaghetti squash, not butternut squash.

Parchment paper lined with protein balls.

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