Spaghetti Squash Pizza Crust

“I miss pizza!” Is one of the often-uttered phrases from dieters everywhere.  Whether you’re changing your diet to heal chronic health conditions, eating to lose weight, or prioritizing nutrient-dense meals over empty calories to increase athletic performance (or all of the above!), giving up key favorite foods can be frustrating.

I like to top my pizza with gouda cheese, for the vitamin K2 that it naturally has. Mozzarella is a more classic choice, and either are delicious. Turmeric is included as well, it is well-known as an antiinflammatory and has multiple other health benefits.   Turmeric also has a bitter flavor, so we don’t want to use a lot, but it works well in this pizza crust.

This spaghetti squash pizza crust is slightly sweet, and well seasoned, and holds together well when you pick up a slice. Top with your favorite pizza toppings, and enjoy!

Spaghetti Squash Crust Pizza

For the crust:

One spaghetti squash, cooked (directions for how to cook here)

1/2 teaspoon sea salt (buy here)

1/4 teaspoon freshly ground black pepper (buy here)

1 pinch turmeric (optional) (buy here)

2 eggs

1/4 cup shredded smoked gouda cheese

For the toppings:

1/2 cup Sugar-free tomato sauce

1 cup shredded smoked gouda, or mozarella cheese

Any other pizza toppings of choice

Directions:

Preheat oven to 375 degrees.

Use a fork to separate the spaghetti squash strands.  Scoop the pulp into a very clean dish cloth or cheesecloth square and sprinkle with sea salt.  Gather the cloth to make a ball of spaghetti squash, and then twist the top to squeeze out as much liquid as possible.  This removes excess water and gives us a pizza crust that holds together.

After squeezing, turn the cloth inside out and dump the spaghetti squash into a bowl.  Add pepper, turmeric, eggs, and 1/4 cup gouda cheese.  Mix well with a fork.

Cover a baking sheet with parchment paper (don’t skip this!) and press squash mixture into a crust shape.

Top with sauce, cheese, and toppings.

Bake for 25 minutes, or until crust is set and cheese is melted.

(egg free? Check out egg-free Meatza here!)

 

spaghetti squash pizza crust slice

 

 

Spaghetti Squash Pizza Crust (GAPS, Paleo, Gluten Free)

Course: Main dish
Cuisine: GAPS, Gluten Free, Paleo, SCD
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Author: Cara Comini
Another great use for spaghetti squash - this is our favorite grain-free pizza crust recipe
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Ingredients

  • For the crust:
  • One spaghetti squash cooked
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch turmeric optional
  • 2 eggs
  • 1/4 cup shredded smoked gouda cheese
  • For the toppings:
  • Sugar free tomato sauce
  • 1 cup shredded smoked gouda or mozarella cheese
  • Any other pizza toppings of choice

Instructions

  1. Preheat oven to 375 degrees.
  2. Use a fork to separate the spaghetti squash strands. Scoop the pulp into a very clean dish cloth or cheesecloth square and sprinkle with sea salt. Gather the cloth to make a ball of spaghetti squash, and then twist the top to squeeze out as much liquid as possible. This removes excess water and gives us a pizza crust that holds together.
  3. After squeezing, turn the cloth inside out and dump the spaghetti squash into a bowl. Add pepper, turmeric, eggs, and 1/4 cup gouda cheese. Mix well with a fork.
  4. Cover a baking sheet with parchment paper (don't skip this!) and press squash mixture into a crust shape.
  5. Top with sauce, cheese, and toppings.
  6. Bake for 25 minutes, or until crust is set and cheese is melted.

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