Description
Ingredients
Yield: 2servings | Serving Size: 2pizzas
This low-carb Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash – it’s that delicious!
2packed cupscooked spaghetti squash, from a 2.2 lb spaghetti squash
1large egg
3/4cupfinely shredded part-skim mozzarella cheese
1/4cupshredded Parmesan cheese, not grated
1teaspoonminced garlic
1teaspoondried oregano
Toppings:
1/3cuptomato-basil marinara sauce, or pizza sauce
1/2cupshredded part-skim mozzarella cheese
Instructions
- To quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.
Cut it open, remove the seeds and scrape the squash out with a fork.
- Place the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.
- Preheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.
- In a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.
- Make 4 7-inch rounds on the prepared pan patting down so they are very thin, the thinner the crisper they will be.
- Spray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.
Prepare the pizza:
Spread about 1 1/2 tablespoons sauce on top of each baked crust, leaving a 1/2-inch border around the edge.
Sprinkle remaining cheese on top.
- Bake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.
Last Step:
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