Spaghetti Squash Pizza Crust
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.
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