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Cut the carbs but not the flavor with THE BEST Spaghetti Squash Pizza Crust! Keeping pizza delicious but with a healthier twist!
So do you remember my sharing with you how to make perfect oven-roasted spaghetti squash each and every time? And do you remember my teasing you on facebook and instagram telling you that I was taking it beyond the standard squash dish, casserole or pasta substitute recipe?
Well, what you didn’t know was I kinda went nuts making that how-to recipe because I ended up with about 14 cups, yes 14, of roasted spaghetti squash. And while I love the stuff, there is only so much a person can eat as a casserole or a pasta dish. So I had to become creative.
By now you all know my absolute FAVORITE food in the ENTIRE world is pizza. Like we’re talking if I had to choose a single food I had to live on for the rest of my life it would be pizza.
Now don’t get me wrong it has to be good pizza and yes before you say “even bad pizza is still good pizza because it’s pizza” um, no! NO NO NO! How do I know? Because I had BAD pizza when I was in Arizona. It was worse than wretched if that’s even possible. We’re talking I couldn’t even eat one bite bad and Mr. Fantabulous refused to eat it. That man would eat rocks covered in marinara if he could but he couldn’t even eat that pizza.
HOWEVER this pizza, you’re gonna want to make this every day, forever. PLUS those of you that live or need gluten-free you’re in luck! Yes, this has flour in it but from doing my research rice flour is naturally gluten-free. You don’t need the gluten in this recipe.
Chef’s Advice about this crust
When you make this crust the most important bit of advice I can give you is to squeeze out as much liquid from the squash as possible.
The drier it is, the crispier your crust will end up. Just put the cooked squash in a strainer and press and press and press down to get the water out.
Or put the squash in a clean dish towel (not terry cloth btw… trust me, I learned the hard way) and squeeze it like you’re squeezing the sexiest booty out there. Wha? LOL
No Yeast
What you’ll also notice is there is no yeast or leavening in the recipe. There’s no need to.
Because the noodles are sturdy you really don’t want to create a ‘doughy’ crust that rises with strands of squash in it. You want the squash to meld together to form the crust.
Next, spaghetti squash is pretty bland so by adding in some basic seasoning you can really amp up the flavoring. Remember this is just the crust. However you top it, those flavors will infuse into the crust.
How to make this Keto-Friendly/Gluten-Free Pizza crust
- Once the squash is drained, put all of the ingredients into a bowl and mix it together.
- Next, you’ll want to spread it out on lightly sprayed parchment paper.I would advise against putting it directly on a baking sheet only because one, I haven’t tested it, and two it may stick. With the parchment, I know it doesn’t. And since this isn’t a dough crust you don’t roll it out or stretch it. Instead, you spread it out and then shape it with damps hands.
- When you spread it out, you want to give a lip all the way around the edges. This gives it that ‘puffed’ crust appeal.
- Next, pop it into the oven and bake.In my oven, my crust takes between 20-30 minutes to get to that desired crust look. I like mine golden brown around the edges. When you pull it out it should be firm to the touch. AND you can pick up the side/crust and look at the base crust. If it’s gorgeous golden brown and ‘stiff’ then you’re good to go! The only reason why it wouldn’t brown up is if you didn’t squeeze most of the liquid out. Did I mention that this is super important???
Once it’s cooked you can top however you want with whatever you want. Now if you’re eating this type of crust I’m “assuming” you are going more for a healthier pizza. HOWEVER, you don’t have to! For me my favorite topped pizzas are:
– pizza sauce, variety of cheese and basil
– bbq shredded chicken, cheddar, caramelized onions and crispy bacon – yes I said bacon. I never said you had to keep it healthy but remember everything in moderation!
– roasted veggies, drizzle of olive oil, crumbled feta and pumpkin seeds
– um… anything cause it’s pizza, duh! LOL
Now stay tuned for future recipes featuring this crust in various pizza recipes! So for now if you gave up carbs for Lent go make this and eat your pizza!
Keto-Friendly Substitutions
Rice Flour is not keto-friendly even though it’s gluten-free. You can use Almond or another keto-friendly flour in place of rice flour.
PrintThe BEST Spaghetti Squash Pizza Crust – Keto Friendly and Gluten Free
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Category: Healthy
- Method: Oven
- Cuisine: Pizza
Cut the carbs but not the flavor with THE BEST Spaghetti Squash Pizza Crust! Keeping pizza delicious but with a healthier twist!
Ingredients
- 2 cups Oven Roasted Spaghetti Squash, cooled *Note – this is measure after you squeeze the liquid. Before you squeeze the liquid, go with 3-3/12 cups prior to squeezing.
- 2 tablespoon rice flour (can use AP flour or Almond flour) – *rice flour & Almond Flour are naturally gluten-free. Almond flour is Keto Friendly
- 1 large egg, slightly beaten
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 400F, rack in the middle.
- In a strainer place the spaghetti squash and press down to get as much liquid out as possible. You can also place the squash in a clean towel and squeeze to get the liquid out.
- Place the strained squash in a bowl, add in the rice flour, beaten egg, salt, parmesan cheese, oregano and pepper.
- Using a mixing spoon, mix the stuff together until well combined. The mixture will be tacky. If it’s too runny, add a tablespoon or 2 more flour.
- Place a piece of parchment paper on a baking sheet; lightly spray.
- Dump the mixture into the middle of the parchment paper and using damp hands gently spread out the mixture into a 12” circle building up the edges to form a crust. The crust should be about 1/4-1/2” thick.
- Bake for 20-30 minutes or until the crust edges and bottom are golden brown. The crust should be firm to the touch with little to no give.
Notes
Once the crust is made just top with your favorite toppings and bake for 5-8 minutes until your cheese is melted!
KarenB says
Hey Lor. You bake this entirely and then add topping and bake just an additional 5 to 8 min?
TKWAdmin says
Hey Karen!
Yep! Here’s recipe using that crust: https://www.thekitchenwhisperer.net/2016/02/24/cheesy-spaghetti-squash-pizza/
The crust is already cooked by the time you add on the toppings. You just cook it long enough to melt the cheese.
Best Kitchen Wishes!
KarenB says
Thanks! Do you have to be careful not to put too many toppings on it? Can you also use this crust for your hoagie pizza? ie “salad” pizza?
TKWAdmin says
I mean I wouldn’t go hog wild with toppings but I can make it a meat lovers and it holds up. And yes, you can use those toppings as well from the hoagie pizza.
Best Kitchen Wishes!
Lori Brabham says
Had a little trouble getting the squash drained and will use a towel or cheesecloth next time. The taste & texture was incredible. I topped it with salami, mushrooms, red onion and mozzarella. Thank you for the great recipe!
TKWAdmin says
Oh that sounds sooooooo yummy!!! You could use a linen cloth to help get all of the liquid out next time.
Best Kitchen Wishes!
Gloria says
Excellent! Family loved it. Topped it with vodka sauce, salami, mushrooms, black olives, and mozzarella cheese. Definitely trying this again.
DeAnna W. Atkins says
What is AP flour?
TKWAdmin says
All purpose.
Best Kitchen Wishes!
Janet Mangette says
This recipe was great. Even my husband liked it better than the traditional flour recipe.
TKWAdmin says
Thank you so much!
Best Kitchen Wishes!
T says
Would there be any benefit to using a perforated pizza pan or a pizza stone?
TKWAdmin says
Hi Tracy,
I wouldn’t use the perforated one with the parchment as it could burn. When you initially bake it, it need to be on parchment. You could use it on a stone but watch as it could burn before it’s actually cooked through. Now to bake a 2nd time (i.e., when you add the toppings you could cook try to cook it on the pizza screen or stone but I’ll be honest I’m not sure how that would turn out. Since the crust does have egg in it it may stick to them. If you use the pizza stone, I would still use the parchment. Now full disclosure I haven’t tried this on a screen or stone for the 2nd bake only because I don’t want a mess to clean up if it does stick. If you do try it and it works let me know!
Best Kitchen Wishes!
Samantha S. says
Would whole wheat flour work as well? My husband is on a diabetic diet and I keep whole wheat flour on hand.
TKWAdmin says
Hi Samantha!
The only drawback to using whole wheat is that it may make the crust dense but since it’s only 2Tbl in the recipe you should be ok!
Best Kitchen Wishes!
Judy says
I just made this for lunch. Had a spaghetti squash that needed to be used and some leftover pizza sauce. It was delicious! I thought I had squeezed out all the liquid but once I added the other ingredients it was pretty watery. I drained as much as I could but then used paper towels to soak up the rest of the liquid after forming the crust. It worked great! Also, for those that don’t want to use any flour, I substituted ground cashews for the flour and it worked great! Will definitely make again!
TKWAdmin says
Hi Judy!
Yeah the squash is so water-laden that it’s one of those things when you think you’ve squeezed all of the liquid out, squeeze again. LOL And awesome tip about using ground cashews! Thank you! I’m so happy you loved it as much as I did!
Best Kitchen Wishes!
Marianne says
After draining the cooked squash, Spread the squash out on a cotton dish towel. Fold up dish towel, twist dish towel, squeeze dish towel, and you will have absorbed all the excess moisture in the dish towel. I do this sometimes with lettuces. Really works well.
TKWAdmin says
Great tip Marianne!
Best Kitchen Wishes!
Beth says
Have you tried freezing this crust/do you have any pointers?
TKWAdmin says
Hey Beth,
No I haven’t to be honest as I kinda eat it too fast for leftovers 🙂 I’ll be honest I’m not sure it would hold up to freezing. I’m thinking that, even though we press as much liquid out of it as possible, that freezing it may turn it ‘mushy’ when you bake it from the freezer. However I do have a squash here. Let me try it this weekend and I’ll let you know what happens, k?
Best Kitchen Wishes!
Jim says
I love your crust recipe!!!! I am working on a spaghetti squash lasagna noodles recipe any pointers you can share??
TKWAdmin says
Thank you so much Jim! Hmmm… so I’m thinking about your “noodles”. You can make them like the pizza crust but they will have to be super thin and baked fully first. I’m thinking make the crust but roll it really thin then when it’s done you cut it as strips. Then for the layered effect (and this is where I’m not 100% sure how it would work – I’d have to actually test it out), you’d have to layer it like lasagna and bake it. But…what I’m not sure about is if the “noodles” would hold their shape while you bake it or if they would kind of ‘melt’ into the cheese mixture. Cheaters way is just just layer the noodles with the sauce and cheese and bake like a casserole butttt that’s not really “lasagna”.
Let me know what you come up with!
Best Kitchen Wishes!