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

Another great use for spaghetti squash - this is our favorite grain-free pizza crust recipe
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


  • 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


  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.
Nutrition Facts
Spaghetti Squash Pizza Crust (GAPS, Paleo, Gluten Free)
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrates 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.