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

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.

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

If you try this spaghetti squash pizza crust please be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other readers. 

Spaghetti Squash Pizza Crust

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★★★★★

4.8 from 6 reviews

• Author: Brittany Mullins
• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 25 minutes
• Yield: 1 small pizza
• Diet: Vegetarian

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Description

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.

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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

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Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the squash, flax egg, chili powder, garlic powder, and oregano.
3. On the prepared baking sheet, form the squash mixture into a pizza of your desired shape, about 1 inch thick.
4. 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.
5. 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.

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Notes

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

• Category: Lunch/Dinner
• Method: Bake
• Cuisine: Italian

Nutrition

• Serving Size: 1 crust w/o toppings
• Calories: 279
• Sugar: 25g
• Sodium: 55mg
• Fat: 3g
• Saturated Fat: 0g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 15g
• Protein: 7g
• Cholesterol: 0mg

Keywords: spaghetti squash pizza crust