Sometimes making a pizza crust out of vegetables can leave you wanting more in the way of texture and the true feel of a real pizza crust. Enter the humble spaghetti squash! Unlike other vegetables, spaghetti squash will make a dough that looks like you’ve added flour and yeast. It’s remarkable what this veggie can do! Also the addition of nutritional yeast helps this crust become extra crispy.
Give it a whirl and share with me your results. I guarantee this will be your new go-to feel good crust for pizza.
Spaghetti Squash Crust Pizza
Ingredients
□ 1 medium spaghetti squash
□ ½ cup shredded mozzarella cheese
□ ½ cup shredded parmesan cheese
□ ¼ cup shredded Fontina cheese
□ 2 tbsp. nutritional yeast
□ 1 tsp. garlic powder
□ 1 tsp. Italian seasonings
□ 1 tbsp. olive oil
□ Salt and pepper to taste
□ 2 eggs
Toppings:
□ My favorites – Basil, tomato, and red onion!
Instructions:
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half and remove seeds. Coat with olive oil, salt, and pepper, and bake 45 minutes or until tender.
- Allow spaghetti squash to cool. Remove squash and drain in a cheese cloth or clean dish towel that you have not washed with fabric softener (it will end up making the squash taste like it). I like to get my husband to help with this step. You will be surprised at much water the squash retains. Then place the squash in the freezer for 10 minutes to further dry it out. The dryer the squash, the crispier the crust!
- In a large bowl, add the spaghetti squash and all of the ingredients except eggs. Mix well and taste for seasonings. Then add eggs and mix well.
- On a baking sheet lined with parchment paper pat out the “dough” mixture into one 1/4 layer. Make sure it’s not too thick. Bake 20 minutes or until the edges begin to brown and crisp up.
- Remove the “dough” and add your favorite toppings. Bake 10 more minutes. Serve immediately!
