Cut the carbs but not the flavor with THE BEST Spaghetti Squash Cheesy Pizza! Keeping pizza delicious but with a healthier twist!
So WOW I cannot tell you how honestly surprised (in a great way) to see my recipe I posted on Saturday for how to make the Spaghetti Squash Crust go viral overnight!
When I first made this recipe I ate the ENTIRE pizza myself in one sitting. Yes.. the ENTIRE PIZZA MYSELF. And I didn’t even bat an eyelash at it because it was gluten-free, low cal, packed with vitamins and on the skinny side.
When I was taking pictures of this Mr. Fantabulous came out and said “OH! You made pizza! Awesome I’m starving, can I have a piece now, are you done taking pictures, c’mon it’s getting cold!” LOL
Fortunately for him (okay not really), I was done and it was time to eat. He sat down and when I put the pizza on the table he went to take a slice and stopped mid grasp. I didn’t even make eye contact with him because I knew what his facial expression was and knew was he was thinking.
So he proceeded to say “What in the hell is this? It’s not pizza! Aw man, I was so in the mood for pizza and there you go again making that foo-foo stuff. ” <deep sigh> Now as he was having his tizzy I was over at the stove taking his “real” pizza out of the oven but never said a word. It’s so much more ‘funner’ to let him ramble.
Then I heard the jar of candy open that sits on the table followed by grumblings of “guess I’ll just eat candy for lunch”. Then I set his real pizza down in front of him. <GASP!!!> “You do love me!” and silence… the man had his food and I had my Cheesy Spaghetti Squash Pizza.
As I conveyed in the recipe on how to make the crust the most important thing is to squeeze out as much water as possible before you bake it. That’s what going to ensure that you get that crispy crust that, when you slice it you can pick it up like a real pizza. I’m not a knife and fork kinda girl when it comes to eating pizza. No, if you have to use that then well, it’s not a real pizza.
When I first came up with this recipe I immediately texted my one girlfriend, Alex, to share the pics.
Alex is super healthy though she has a sweet tooth however the girl has mad control over it. Now granted she works as the manager of a fitness wellness center (that’s actually how we met) and one of the BEST spin instructors I have ever had.
She’s also one of the nicest people I have ever met and I love this girl to pieces. So I sent her the recipe to try out. I’ll do this often with friends to get their input on ‘different’ recipes. Sometimes I’ll question if it’s a recipe people would want or is just something I’m crushing on.
I think it was the very next day when I got the text back from her with pictures raving over this pizza. SCORE!
One of the 973 things I love about Alex is that she always shares my recipes I give her so imagine the torture I put her through asking her to not share this recipe until I posted it on here.
The sign of a true friend is telling them a secret – whatever the secret is and them keeping it to themselves. Her being a foodie like me and asking her to not share a recipe like this, yeah that was asking a lot but she kept it under lock and key.
I had every intention of sharing it that week but I didn’t… and I didn’t share it the next week… or the next month. I just so consumed with so many other recipes and clients that I kinda-sorta-forgot about this recipe. I KNOW! How could I?
There’s only so much space up in my cranial region so stuff tends to get lost for a bit. Ah but thankfully I always find it and when I found this – actually I was going through my photoshoots that were not yet processed and saw this, well I dropped everything else and got this one done. I had too. I owed it to you and to dear Alex.
So as you can see this pizza looks just like your everyday standard pizza. If you squeeze most/all of the water out of the squash first and then bake it until it’s golden brown and firm you’ll end up with a firm crusted pizza with amazing flavors!
For me, I kept the first one (of many) pretty classic – thick pizza sauce, a mix of shredded/provolone mozzarella and basil. And please, for the love of God, do NOT buy pre-shredded packaged cheese. You don’t even want to know what’s also in the packages to keep it “fresh”. Think that powdery stuff is just crumbles of cheese? Nope.. please, shred your own.
So anyway as Mr. Fantabulous was quietly inhaling his pizza I sat down to eat mine. Now one thing this crust isn’t is ‘crunchy’ like a pizza crust.
I’m sure you could make it crunchier if you baked it longer but for me, this is the perfect texture. It’s firm, has some crispy bites and sturdy. I didn’t want to risk baking it much longer for fear of it drying out. But please feel free to experiment and let me know how it goes.
When I took my first bite I immediately said “OMG honey you have GOT to try this! It’s friggen amazing!” to which I got a resounding “No way man, that’s not real pizza. That’s that foo-foo crap you eat. No, THIS is real pizza <chomp!>” I just said “God I hope you get fat” but we know that’ll never happen as the man has the metabolism of something inhumane. <hate him> LOL
And before I knew it I ate the ENTIRE pizza. And when I finished the last bite and looked up at Mr. Fantabulous all he said was “man that had to be good. I’ve never seen you eat so much at once. But wait, it’s not “real pizza” so it’s not bad for you anyway.” LOL Yeah, I’m going with that excuse. LOL
So if you want a delicious, healthy, skinny, diet-friendly, low carb, low cal, whatever you want to call it DELICIOUS pizza then definitely try this one! It’s definitely one of my favorites! As for toppings, the sky’s the limit!
How will you top yours?Print
- 1 12″ pre-made Spaghetti Squash Pizza Crust
- 1 cup pizza sauce
- 1 cup shredded mozzarella
- 1 cup shredded Parmesan or provolone
- 6–8 basil leaves
- Preheat oven to 400F, rack in the middle.
- Put a piece of parchment paper on a baking sheet; lightly spray.
- Place the pre-made Spaghetti Squash Pizza Crust on the parchment paper
- To top, ladle on the pizza sauce and spread out to the edges.
- Top with the cheeses and bake for 5-8 minutes or until the cheese is melted.
- Remove from the oven, garnish with the basil leaves, cut with a pizza cutter and enjoy!
Keywords: gluten free pizza dough, spaghetti squash pizza crust, healthy pizza, lent pizza, low carb pizza crust, keto pizza, uses for spaghetti squash