How to Make Pizza with a Spaghetti Squash “Crust”
As I’m preparing to write this article, I’m realizing that I have done several about different types of pizza. I am clearly aware that we eat A LOT of pizza. Is it wrong? <Sigh> I sure hope not. It’s the one food that everyone is happy with and the variations keep it from getting too boring. Haha! 🙂
UPDATE: This morning, a post in my FaceBook feed informed me that it’s National Pizza Week! Whaaat?! Well, now I don’t feel so bad as this article is quite fitting, don’t you think? 🙂
The inspiration for this pizza
was from a cooking show where they made a spaghetti squash pizza for those who were trying to eat healthier but didn’t want to miss out on those pizza nights.
Well, I’m one of those people: always trying to find an alternative so I can get my fix without feeling the guilt. Can a pizza made with a spaghetti squash crust really compare to the crispy and crunch, or fluffy and garlicky, crust we’ve all grown up on?
No. Never. Na-huh. BUT…it’s definitely worth trying (especially if eating healthier was one of your New Year’s resolutions). You can also modify the crust to your liking: use grated parmesan cheese to thicken up the “crust” mixture or add almond flour to absorb some of the liquid of the spaghetti squash and egg.
One thing I found
after making this many times now, is that the spaghetti squash will steam once you remove it from the heat. Rather than placing it on a towel or potholder, place the hot tray on a rack or something that will allow the crust to continue cooking without steaming.
Also, remember that the more sauce and vegetables you add to your crust, the more liquidy it will be, making the pizza heavy and harder to hold. Finally, don’t forget the parchment paper – I tried it with aluminum foil, as well as in a hot, 14″ pan, and the spaghetti squash stuck. With parchment paper, once you cut it, it lifts off easily in individual portions.
What I love about this recipe
is you really cannot overcook it. So, experiment with what you like and try different toppings. It’s a great alternative when your family is enjoying the real thing. 😉
- Parchment paper
- Non-Stick Cooking Spray
- 3-4 Cups Cooked Spaghetti Squash
- 1/4 Cup Shredded Mozzarella plus 2 Cups for Topping
- 1 Egg
- 1 Tsp Italian Seasoning
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Salt
- 1/4 Tsp Ground Black Pepper
- Pizza Sauce
- Toppings (Diced Pepperoni, Onions, Black Olives, Banana Peppers, etc.)
- Fresh Basil
- On a small tray, lay down a sheet of parchment paper and lightly spray with cooking oil.
- Preheat your air fryer to 375F.*
- In a bowl, combine spaghetti squash, 1/4 cup of shredded mozzarella, egg, Italian seasoning, garlic powder, salt, and pepper.
- Spread mixture onto the parchment paper. Using a fork or spoon, create a thin, square or circle.
- Place in the preheated air fryer for 20 minutes or until the edges begin to brown and the “crust” is dried out.
- Remove the tray from the air fryer and lower the temperature to 350F.
- Layer the “crust” with pizza sauce, 2 cups of shredded mozzarella, and the toppings of choice.
- Place into the air fryer again for an additional 5 – 10 minutes until the cheese starts to brown.
- Top with fresh basil, slice it, and serve!
*This recipe makes a portion for 1-2 people. I use an air fryer that is like an oven vs a basket, so if you don’t have one of those, just bake in the regular oven, increasing the temperature by 25 degrees.