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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 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.
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!
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:
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.
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about how many cups of cooked spaghetti squash would you need to make 1 crust?
Should be about 5-6 cups!
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).
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!
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).
Sorry to hear that you didn’t love this recipe, Natalie. I appreciate you trying it and coming back to leave a comment.
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.
Hey Mary – I made this on a baking sheet, not a pizza stone.
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
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.