“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 (GAPS, Paleo, Gluten Free)
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
-
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.
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What stage in GAPS can you have gouda? Can this be made dairy free do you think?
What is the roll of the gouda in the crust? Can another cheese be subbed in?