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.