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

Spaghetti Squash Pizza Crust

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


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.


  • 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


  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.


  • Republished with permission from Just the Good Stuff by Rachel Mansfield.
  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: Italian


  • 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