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
- 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
- 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.
- 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