Side Pannel
Spaghetti Squash Pizza Crust
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Serves: 1 Pizza Crust
Spaghetti Squash Pizza Crust
- Recipe Submitted by maryjosh on 12/01/2016
Ingredients List
- 1 cup cooked spaghetti squash, strands (42 calories)
- 1/4 cup white whole wheat flour (100 calories)
- 1/4 cup fat-free cottage cheese (45 calories)
- 2 tablespoons liquid egg-whites (17 calories)
- Pinch of garlic salt (I used quite a bit, 'cause y'all know I like my garlic)
- Optional: coconut oil for brushing parchment paper or non-stick foil.
- Optional: for a crispier pizza, add 1/4 cup fat-free Mozzarella cheese (45 calories)
- For my Margherita pizza:
- 1/2 cup fat-free Mozzarella cheese (80 calories)
- 1/4 cup chopped cherry tomatoes (16 calories - may replace with full-size tomatoes)
- Mix of italian seasonings (basil, garlic, oregano, rosemary and thyme)
Directions
Preheat oven to 400F.
If you haven't cooked spaghetti squash, please refer here.
Pour spaghetti squash into a small blender, such as a bullet, and blend for about one minute.
Place blended squash in a teabag and squeeze out excess water. Place back inside blender.
Add remaining crust ingredients into a small blender, such as a bullet, and blend for about one minute, or until all ingredients are nicely mixed together. Pause halfway through and scrape edges with a spoon. Blend again.
Place a sheet of parchment paper (or non-stick foil) on an oven-safe tray large enough for dough.
If desired, lightly brush parchment or non-stick foil with coconut oil or organic spray to keep the dough from sticking.
Pour dough onto parchment, shaping with a spoon into a perfect circle. You may also use a non-stick pizza pan to accomplish this shape.
Stick it into the oven for about 20 - 30 minutes, or until dough is crisp on the edges.
At this time, take out your crust and top with any toppings you'd like.
Stick back in the oven for about 5 - 10 minutes, or until cheese has melted and browned to your liking. I removed my pizza a little early, used a pizza cutter to cut my pizza into four pieces, and stuck it back in the oven so that the middle would get crisp, too!
Remove when cheese has browned to perfection. Enjoy!
If you haven't cooked spaghetti squash, please refer here.
Pour spaghetti squash into a small blender, such as a bullet, and blend for about one minute.
Place blended squash in a teabag and squeeze out excess water. Place back inside blender.
Add remaining crust ingredients into a small blender, such as a bullet, and blend for about one minute, or until all ingredients are nicely mixed together. Pause halfway through and scrape edges with a spoon. Blend again.
Place a sheet of parchment paper (or non-stick foil) on an oven-safe tray large enough for dough.
If desired, lightly brush parchment or non-stick foil with coconut oil or organic spray to keep the dough from sticking.
Pour dough onto parchment, shaping with a spoon into a perfect circle. You may also use a non-stick pizza pan to accomplish this shape.
Stick it into the oven for about 20 - 30 minutes, or until dough is crisp on the edges.
At this time, take out your crust and top with any toppings you'd like.
Stick back in the oven for about 5 - 10 minutes, or until cheese has melted and browned to your liking. I removed my pizza a little early, used a pizza cutter to cut my pizza into four pieces, and stuck it back in the oven so that the middle would get crisp, too!
Remove when cheese has browned to perfection. Enjoy!
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